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 it’s 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.
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INGREDIENTS
- FOR THE CHIMICHURRI
- 3 cups packed curly-leaf parsely
- 2 tablespoons packed finely chopped fresh basil
- 1 tablespoon packed finely chopped fresh mint
- 1 tablespoon minced garlic (2-3 cloves)
- 2 tablespoons red wine vinegar
- ¾ cup extra-virgin olive oil
- Kosher salt and black pepper, to taste
- FOR THE MEATBALLS
- 1 pound of ground turkey
- ½ large onion (about 1 cup finely chopped)
- 2 garlic cloves, minced
- ½ cup parsley, finely chopped
- ¼ cup fresh basil, finely chopped
- 1 egg
- ½ cup breadcrumbs
- ½ cup grated Parmesan cheese
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon salt
- ½ 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 1½-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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