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Meatballs with Rosemary Chimichurri

Mini beef and pork meatballs served with a rosemary chimichurri sauce.
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. 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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Meatballs with Rosemary Chimichurri

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