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Meatballs with Rosemary Chimichurri

Mini beef and pork meatballs served with a rosemary chimichurri sauce.
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Meatballs with Rosemary Chimichurri
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Servings: 6
Total Time: 40 minutes
Recipe by: Frankie


1 bunch fresh parsley, stems removed and leaves finely chopped
3 TBSP finely chopped rosemary leaves
1/2 cup olive oil
2 TBSP red wine vinegar
4 garlic cloves, peeled and minced
1/2 tsp crushed red pepper
Kosher salt and freshly ground black pepper
1/2 pound ground beef
1/2 pound ground pork
1/2 cup panko breadcrumbs
1/4 cup whole milk
1 egg, lightly beaten
1/2 tsp salt
1/4 tsp pepper


1. Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.

2. In a mixing bowl toss together the parsley and rosemary until well combined. In a separate bowl whisk together the oil, vinegar, garlic, crushed red pepper, and a pinch of salt & pepper then stir in with the parsley and rosemary. Season with salt & pepper to taste and set aside while you make the meatballs.

3. In a large mixing bowl thoroughly mix together all the meatball ingredients. Using your hands form the mixture into balls about 1-inch in diameter (you should end up with about 25 meatballs). Place the meatballs on the lined baking sheet and bake in the preheated oven until cooked through, 12 to 15 minutes.

4. Place the meatballs on a serving dish and pour the chimichurri over top.

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