Turkey Meatballs With Chimichurri

These Turkey Meatballs with Chimichurri are full of flavor and easy to make. They’re perfect for sharing at parties or served over pasta, rice or on their own.

Chimichurri is one of my favorite sauces.  Chimichurri originated in Argentina and each recipe is as unique as its creator.  Most often, the main ingredients are parsley and/or cilantro, garlic, olive oil, vinegar and a mix of spices.  It’s commonly served over grilled red meat but is also delicious on grilled poultry.  Chimichurri closely resembles pesto and like pesto, it’s very easy to make.

I found chimichurri to be a wonderful compliment to these turkey meatballs.  These delicate bites were enjoyed as a main course along with a simple salad, but they would be perfect as an appetizer or served with pasta.

Can we talk about these meatballs for a moment?

This recipe for turkey meatballs is the only recipe I use when making meatballs.  In fact, when I make meatballs with ground beef, I still use all the other ingredients because the flavors together taste so good.

I use my food processor to finely chop up the onion, parsley and garlic.  Just a few pulses of the machine guarantees the perfect sized pieces.  If a knife and a chopping board are more your thing, use them.  It’ll be fine.

To the onion mixture, I mix in fresh or dried basil, oregano and thyme.  I add in a hefty amount of grated parmesan cheese, eggs, bread crumbs, salt and pepper and bake them in the oven for 25 minutes.

After the meatballs bake, I place them on a serving platter and drizzle chimichurri over the tops.  Keep a little bowl of chimichurri nearby to add extra to the meatballs as you like.  These meatballs are so full of flavor and zest, I’m sure you’ll love them as much as I do.

Turkey Meatballs With Chimichurri

By: Joanie Zisk

Prep: 30 minutes mins

Cook: 25 minutes mins

Total: 55 minutes mins

Servings: 6 servings

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These Turkey Meatballs with Chimichurri are full of flavor and easy to make. They’re perfect for sharing at parties or served over pasta, rice or on their own.

Ingredients 

CHIMICHURRI

• ▢ 3 cups curly-leaf parsely , packed
• ▢ 2 tablespoons fresh basil , packed, finely chopped
• ▢ 1 tablespoon fresh mint , packed, finely chopped
• ▢ 1 tablespoon garlic , minced (2-3 cloves)
• ▢ 2 tablespoons red wine vinegar
• ▢ 3/4 cup extra-virgin olive oil
• ▢ Kosher salt and black pepper , to taste

MEATBALLS

• ▢ 1 pound of ground turkey
• ▢ 1/2 cup large onion , about 1 finely chopped
• ▢ 2 cloves garlic , minced
• ▢ 1/2 cup parsley , finely chopped
• ▢ 1/4 cup fresh basil , finely chopped
• ▢ 1 egg
• ▢ 1/2 cup breadcrumbs
• ▢ 1/2 cup Parmesan cheese , grated
• ▢ 1/2 teaspoon dried oregano
• ▢ 1/2 teaspoon dried thyme
• ▢ 3/4 teaspoon kosher salt
• ▢ 1/2 teaspoon black pepper
• ▢ 1 teaspoon salt
• ▢ 1/2 teaspoon pepper

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Instructions 

• Preheat the oven to 400 degrees F.
• FOR THE CHIMICHURRI
• Combine the parsley, basil, mint, and garlic in a food processor (or finely chop ingredients and mix in a large bowl).
• Add the vinegar and oil and stir or pulse the food processor a few times to combine.
• Season to taste with salt and pepper.
• FOR THE MEATBALLS
• In a large bowl, combine the onion, garlic, parsley, basil, egg, breadcrumbs, Parmesan, oregano, thyme, salt, and pepper. Using a large spoon, stir to blend. Add the ground turkey and stir until ingredients are thoroughly combined.
• Form the meatballs into 1 1/2-inch balls. Place the meatballs on a large baking sheet, spacing 1-inch apart.
• Bake until cooked through, 25 minutes.
• Serve with chimichurri.

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