Meatballs might be one of the most flexible dishes that exist. You can do so much! From the type of meat, to seasonings and toppings, the possibilities are endless.
These chimichurri meatballs are packed full of flavor. Baked to perfection, they are garlicky and so tender. And the chimichurri adds a spicy, and savory taste that will leave you wanting more.
I served mine over maduros (fried sweet plantains). And let me tell you something, the spicy and sweet combo was out of this world! So without further ado here’s the recipe! Enjoy!
1/2 cup red wine vinegar
1 teaspoon kosher salt plus more
3-4 garlic cloves, thinly sliced or minced
1 shallot, finely chopped
1 Fresno chile or red jalapeño, finely chopped
1/2 cup minced fresh cilantro
1/4 cup minced fresh flat-leaf parsley
2 tablespoons finely chopped fresh oregano
3/4 cup extra-virgin olive oil
- Combine vinegar, salt, garlic, shallot, and chile in a medium bowl and let stand for 10 minutes.
- Stir in cilantro, parsley, and oregano.
- Whisk in oil with a fork.
- Season with salt to taste, and reserve as sauce.
Note: You can also save it and use as a marinade.
- Cover and chill for at least 3 hours or overnight.
1 pound lean ground beef
½ cup onion, finely chopped
¼ cup dried bread crumbs
2 garlic cloves, minced
¼ cup milk
2 tbsp. adobo goya
1 tsp. red pepper flakes
1 tsp. Italian spices
1 tbsp. parsley, minced
- Preheat oven to 400ºF. Spray a large cookie sheet with cooking spray.
- Mix together onion, bread crumbs, garlic, egg, milk, adobo, red pepper flakes, Italian spices and parsley in a large mixing bowl.
- Add in ground beef and mix gently until combined. Do not overwork. Form into 1 to 2-inch balls and place on prepared cookie sheet.
- Bake in preheated oven for 20-25 minutes, or until meatballs are browned and cooked through.