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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.

Four Turkey Meatballs topped with Chimichurri on a large plate

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.

A small bowl of Chimichurri sauce

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.

Overhead view of four Turkey Meatballs with Chimichurri on a large plate next to a small bowl of chimichurri

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
Cook: 25 minutes
Total: 55 minutes
Servings: 6 servings
Four Turkey Meatballs covered with Chimichurri sauce on a white plate.
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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

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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Welcome!

Hi, I’m Joanie and welcome to ZagLeft where we share favorite recipes as well as exciting travel experiences that we’ve enjoyed while always trying to take the road less traveled.

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27 Comments

  1. I love chimichurri, but have never thought to pair it with meatballs. Great idea!

    1. I love chimichurri too, Michelle and it was really tasty with the turkey meatballs. I usually enjoy it over steak and this was a nice change.

  3. I love that you made chimichurri sauce with these turkey meatballs…sounds so good together!

  4. I’m not sure which I like more – the chimichurri or the meatballs. I’ll bet they are fantastic together!

  5. That vibrant green on top of those flavorful meatballs….I can hardly stand it! I am jumping through the screen!

  6. I make turkey meatballs so often and usually with sauce or an Asian style. Now I’ve got to try this version with the flavorful chimichurri!

  7. I recently discovered a love for chimichurri sauce, but have never tried it with turkey – what a delicious idea!

  8. That sounds so amazing!! If I could just get past the cilantro odd taste/smell, I’d be good to go!! 😀

    1. This recipe for chimichurri doesn’t call for cilantro so you might like this one, Katerina. Cilantro has a flavor that people seem to either love or hate 🙂

  9. Girl! You had me at chimichurri! I am totally addicted to the stuff, I would put it on everything if I could but my husband wouldn’t be too happy about that! 🙂 These sound killer!

  10. Chimichurri is so good! I never make it enough, but when I do have it, I fall in love again 😉