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.
Servings: 6 servings
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.