chimichurri meatballs appetizer size

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 Chimichurri Sauce 

  • 1 small shallot, cut into wedges
  • 3/4 cup flat-leaf parsley leaves
  • 2 garlic cloves
  • 1 tablespoon fresh oregano leaves
  • 1 1/2 teaspoon kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 3/4 cup extra-virgin olive oil
  • 1 TB lemon juice 
  • 1/4 cup red wine vinegar, plus more to taste
  • 1/2 teaspoon red pepper flakes


Put all ingredients  other than the oil, vinegar, and pepper flakes into with a blender or food processor and pulse till combined but small and chunky.

Next Pour the mixture to a small bowl. Add the olive oil, vinegar, and red pepper flakes. Stir to combine. 


    Meatballs 2 LBS meat

  • 1 batch chimichurri sauce (the recipe above) 
  • 3/4 cup of dry ingredient: bread crumbs or GF Almond flour/potato starch mix 
  • 2lbs  Ground Turkey
  • Or:1 lb Ground beef, 80/20 and 1 lb Ground pork or lamb 
  • 2 large eggs
  • 1 tsp kosher salt

  • 2 green onion chopped 


    Meatballs 1LB meat

1/2 batch chimichurri sauce above 

1/2 cup of dry ingredient: bread crumbs or GF Almond flour/potato starch mix 

1 LB Ground Turkey 

1 egg

1 green onion chopped 

1/2 tsp kosher salt 


  1. Heat oven to 350°F. 
  2. Prepare a large rimmed baking sheet with parchment paper.
  3. Make the chimichurri sauce according to directions in above.
  4. In a large bowl, mix together 1/3 cup prepared chimichurri with the dry ingredient (bread crumbs or GF alt), toss to combine until there are no longer any dry parts.
  5. Add in the ground meat, eggs and salt. Mix well with your hands until the breadcrumb mixture is completely incorporated with the meat and eggs.
  6. Roll the meat mixture into 1 ½ inch balls (about 2 tablespoons each) and place on the baking sheet, about 28-30 total.
  7. Bake for 15 minutes. Turn the oven to broil and cook for 5 more minutes until the meatballs are browned and have reached an internal temperature of 165°F on an instant read thermometer. 
  8. Discard any fat that leaked out of the meatball (don’t worry they will still be really tender.)

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