Chimichurri Grilled Meatballs
Garlicky, uber-herbed, grilled meatballs are a little taste of Argentina. Grill on skewers with peppers and onions, or grill standing alone, but do make them! And when you have those gorgeous little grilled meatballs, drizzle the reserved chimichurri sauce over the top. Heavenly!
Ingredients
For the Chimichurri Grilled Meatballs:
- 2/3 of a batch of Chimchurri sauce ~or~ 2/3 cup jarred chimichurri sauce plus 1/3 cup divided
- 2 pounds 85/15 ground beef
- 1 cup plain breadcrumbs
- 2 large eggs
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- Oil for the grill
Instructions
To Prepare the Chimichurri Grilled Meatballs:
- Add 2/3 of the batch of Chimichurri sauce (or 2/3 cup jarred sauce) in the mixing bowl. Use your hands to mix well until it all the ingredients are evenly distributed. Let the mixture rest in the refrigerator while you heat the grill.
- Heat a propane grill to high or prepare a charcoal grill with a hot pile of coals and an area with low coals for later indirect heating. Scrub down the grates and use an oiled paper towel to lubricate the grates.
- Roll the meat mixture into even meatballs, about 1.5 tablespoons each. You should get between 40-50 meatballs. Place the meatballs over the direct, high heat for 2 minutes, turn and grill 2 minutes more on the opposite side. Move the meatballs to the indirect heat, or lower the burners to low. Grill until the internal temperature of the meatballs reaches 165F. Use tongs to transfer the meatballs to a platter. Serve immediately, drizzled with the remaining chimichurri sauce, or chill and freeze in serving size portions.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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