These flavorful chimichurri meatballs are a quick and healthy weeknight meal idea.
The Deets
Looking for a fresh, healthy recipe to mix up your meals this week? These Habanero Chimichurri Meatballs are just what you need! Full of bold, vibrant flavors with a touch of heat, they’re a perfect balance of comfort food and something a little adventurous. Plus, they’re versatile enough to work as a weeknight dinner, a meal prep option, or even an impressive dish to share with friends.
The inspiration for these came when I found myself with some leftover chimichurri from a flank steak I’d made earlier in the week (by the way, flank steak with chimichurri is always a win!). I didn’t want the extra sauce to go to waste, so I started brainstorming ways to repurpose it. Enter the humble meatball—one of the most versatile dishes you can make. You can get so creative with flavors, and I knew the chimichurri would pair perfectly with something spicy and savory. That’s when the idea for these Habanero Chimichurri Meatballs was born.
These meatballs are a little fiery, thanks to the habanero, but the heat is balanced out by the herbaceous, tangy chimichurri sauce. Together, they create a dish that’s packed with flavor, easy to make, and surprisingly healthy. You can serve them as an appetizer, over rice or quinoa for a hearty meal, or even with a crisp salad for a lighter option. However you decide to enjoy them, I promise they’ll be a hit.
What’s great about this recipe is that it’s so adaptable. Don’t have habanero? You can use another pepper, like jalapeño, or skip it altogether if you prefer a milder flavor. Have extra herbs lying around? Add them to your chimichurri for even more freshness. These meatballs really show how a little creativity in the kitchen can turn simple ingredients into something special. If you enjoyed these check out some of my other main dinner ideas.
Here’s how you can make these fiery, flavorful bites:
Chimchurri Meatballs
Ingredients
- 1 shallot sliced (save about 1 tbsp for meatballs)
- 3/4 of a habanero finely chopped (save last 1/4 for meatballs)
- 3 garlic cloves finely chopped
- 1/2 cup red wine vinegar
- 1/2 cup nice olive oil
- Salt/pepper
- 1 bunch of cilantro chopped
- 1 bunch of parsley chopped
The meatballs:
- 1 lb ground beef
- 1/2 cup panic bread crumbs
- 1 egg
- Remaining habanero sliced
- Remaining shallot sliced
- 1 garlic clove chopped
- Small bunch chopped parsley
- Small bunch chopped cilantro
- salt/pepper
Instructions
- Combine together chimichurri ingredients in a food processor and then chill. If you don't have a food processor, that should be totally fine, just make sure to finely finely chop everything.
- In a large bowl, combine meatball ingredients. Be careful not to mix more than you need to. Roll into 1 1/2-inch balls. Transfer to a baking sheet.
- Bake on 350 for 6 min, and then remove from oven and lightly coat with a little olive oil and broil for another 6 min. Top with chimichurri and enjoy! I ate with some greek yogurt, olive oil, salt, pepper which was great.
