Chimichurri Meatballs
These Chimichurri Meatballs are my go-to when I want something fresh, filling, and full of flavor. They’re juicy, herb-packed, and finished with a creamy yogurt sauce that pulls it all together.
Ingredients
For the Herb Yogurt:
- 1 1/2 cups Greek yogurt whole milk, plain
- 3-4 basil leaves
- 1 garlic clove
- 1 tsp. onion powder
- 1/4 cup cilantro leaves
- 1/4 cup parsley leaves Italian flat leaf
- 1/4 cup green onion tops
- 1 lime juiced
- salt and pepper to taste
For the Meatballs:
- 6 boneless skinless chicken thighs about 1.5 lbs.
- 1/2 cup fresh cilantro
- 1/2 cup Italian flat leaf parsley
- 3-4 basil leaves
- 1/4 cup green onion tops
- 1/4 cup pretzel crumbs
- 1 Tbsp. lime juice hefty squeeze from 1/2 a lime
- 1 egg
- 1 garlic clove
- 1/2 of a small to medium onion
- salt and pepper to taste
For the Quinoa:
- 2 cups chicken stock
- 1/2 cup diced onions
- 1 cup red quinoa
Instructions
Make the Herby Yogurt
- In the bowl of a food processor, pulse all yogurt ingredients together. Mix for 2 to 3 minutes or until smooth, depending on your desired texture. Transfer to a bowl and refrigerate until ready to use.
Cook the Quinoa
- Prepare the quinoa according to the package instructions. Add the diced onion and use chicken stock instead of water if you have it.
Make the Meatballs
- Slice the chicken thighs into thirds and leave the fat on.
- Add all meatball ingredients to the bowl of your food processor. There is no need to clean the bowl after making the yogurt. This adds flavor. Distribute the ingredients evenly to minimize the need for pulsing.
- Pulse several times to break up the meat. Mix until you have a coarse paste. The mixture will be very sticky. Use a 1/2-ounce self-release ice cream scoop or your hands to portion.
Cook the Meatballs
- Heat 2 tablespoons olive oil in a skillet over medium heat.
- Fry the meatballs in batches for 6 to 8 minutes, gently turning them often to keep their round shape. If your pan is small, cook in three batches to avoid overcrowding. This helps them caramelize properly.
Sauté the Green Beans
- In a skillet, heat olive oil over medium-high heat. Add the green beans and sauté for 2 to 3 minutes.
- Add 2 tablespoons water and cover with a lid. Cook for another 2 to 3 minutes.
- Remove the lid and stir in the garlic, salt, and pepper.
Serve
- To serve, add quinoa, meatballs, and green beans to a bowl. Top with a spoonful of herby yogurt and enjoy.
Notes
- No need to rinse the food processor after making the yogurt. It adds flavor to the meatballs.
- The meatball mixture is very sticky. A small scoop or lightly oiled hands make portioning easier.
- Pretzel crumbs give a great salty bite and help bind the meatballs. You can use breadcrumbs if preferred.
- Avoid crowding the pan when frying. This helps the meatballs brown evenly and hold their shape.
- The yogurt sauce and quinoa can both be made ahead of time for faster assembly.
- Chicken stock adds more flavor to the quinoa than water.
- If you don’t have green beans, try sautéed zucchini, snap peas, or broccoli.