Chimichurri Meatballs

Chimichurri meatballs bake juicy bites of fresh beef and cilantro and then drizzle them with an easy homemade chimichurri sauce! This quick appetizer recipe is low carb, paleo, and gluten free!
Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 people
Calories 210 kcal
Author J Trogstad



  • 1 pound grass fed beef
  • 1 egg beaten
  • 1 TBSP yellow onion finely chopped
  • 1 TBSP cilantro finely chopped
  • 1 tsp liquid aminos
  • 1/2 tsp minced garlic
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Chimichurri Sauce

  • 1 cup packed parsley
  • 1/2 cup olive oil
  • 3 TBSP red wine vinegar
  • 1 TBSP lime juice
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 2 tsp minced garlic


  1. Preheat your oven to 400*F.  Combine all meatball ingredients in a medium mixing bowl and then thoroughly mix together with your hands.

  2. Roll into 1-1.5" inch balls and place each meatball in a mini muffin tin. Bake for 10 minutes, take out of the oven, flip over, and bake in the oven for an additional 5 minutes or until thoroughly cooked and the outsides are nicely browned.
  3. While the meatballs are baking, make the chimichurri sauce by combining all the chimichurri sauce ingredients together in the bottom of a food processor and pulse until finely chopped or until the desired consistency is reached.  Set aside.

  4. Carefully remove the hot meatballs from the pan onto a paper towel-lined plate to help soak up any extra grease from baking.
  5. Once the meatballs have cooled on the towel, transfer to a serving dish, drizzle with chimichurri sauce, and enjoy!

Nutrition Facts
Chimichurri Meatballs
Amount Per Serving
Calories 210
* Percent Daily Values are based on a 2000 calorie diet.