Chimchurri Meatballs


Need something new (and healthy) to make this week? Do yourself a favor and make these: Habanero chimichurri meatballs

I had some leftover chimichurri from making it with flank steak (also good) and was thinking about what to do with it… And I bring you this! You really can make a meatball out of so much and this was a great twist. I used habanero for the meatball and my chimichurri for a little extra heat. Here’s how to make them:


Chimchurri Meatballs

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Servings 4 people


  • 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


  • 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.

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I’m Abigail, a creative director, home cook and content creator living in Brooklyn. I love making the easy stuff with a twist and yes, I eat a lot of toast. This is where I share my latest recipes, so please make yourself at home.