CHIMICHURRI MEATBALLS & ROASTED POTATOES
on Sep 14, 2026
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Beef meatballs are served up with a bright herb and garlic chimmichurri, and served with crispy Yukon Gold potatoes for a weeknight friendly take on steak and potatoes.
I’m a true steak-and-potatoes girl, and these hearty Chimichurri Meatballs with Roasted Potatoes deliver all the flavor without firing up the grill for a weeknight dinner.
Because chimichurri is uncooked, it comes together in just a few minutes and can be stored in the fridge for countless other uses. It’s delicious spooned over a grilled steak, these meatballs, or with seared chicken thighs.
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Parsley, shallots, and garlic are used in both the meatballs and the chimmichurri sauce. The meatballs are seared and finished in a hot skillet, while Yukon Gold potatoes roast in the oven until perfectly crispy.
In under an hour, everything is ready to assemble and your weeknight dinner is ready! If you love the flavors of my Chimichurri Chicken Thighs, you’ll want to try this version too. Enjoy!
Key Ingredients for ChiMichurri Meatballs and Roasted Potatoes
These simple, wholesome ingredients come together to make tender meatballs, crispy roasted potatoes, and a vibrant chimichurri sauce:
- Potatoes: Small Yukon Gold potatoes crisp up quickly in a hot oven and are the perfect side dish for this meatball recipe.
- Ground Beef: I always keep ground meat on hand for taco nights or meatballs. You could make this with chicken, turkey, or pork.
- Egg: Our binder for the meatballs. I have not tested an egg-free version.
- Parsley: You’ll need plenty of parsley for this dish! I add some to the meatballs, and it’s primarily used as the base for the chimichurri sauce.
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Pin It- Shallot: Milder than an onion, shallots won’t be as overpowering as a traditional onion in both the meatballs and the sauce.
- Almond Flour: To keep this recipe gluten-free, I use almond flour to help bind the meatballs. Oat flour would work equally well if you have a nut allergy.
- Spices: Garlic powder and onion powder add flavor to the meatballs.
- Lemon Juice: Fresh lemon juice adds a nice zing and brightness to the sauce.
- Red Wine Vinegar: Another acidity note for the sauce.
Serving Suggestions
I like to plate these meatballs in a bowl alongside some mixed greens and the crispy potatoes, of course.
How to Make Easy Chimichurri Meatballs
fiRST, Roast the Potatoes
Start by roasting the potatoes so they have time to become golden and crispy while you prepare the meatballs.
Preheat the oven to 425°F and line a baking sheet with parchment paper.
Add the potatoes, 2 tablespoons of avocado oil, 1 teaspoon of salt, and ¼ teaspoon of pepper. Toss to coat the potatoes.
Spread the potatoes out onto the prepared baking sheet. Roast for 35 to 40 minutes.
Next, make the meatballs:
Mix the meatball ingredients together by combining the ground beef, egg, almond flour, parsley, shallot, garlic and onion powders, 1 teaspoon salt, and ¼ teaspoon pepper.
Wet your hands with oil and form the meat mixture into 1 ½-inch meatballs.
Heat a large skillet over medium high heat and then add the remaining tablespoon of avocado oil once your pan is hot.
Add the meatballs, but don’t overcrowd the pan, and sear on 3 sides for about 3 minutes a side.
Reduce the heat to low, cover, and cook for 3 more minutes. Remove from heat.
Lastly, Make the Chimichurri:
For the chimichurri, add the diced shallot, minced garlic, olive oil, lemon juice, red wine vinegar, crushed red pepper flakes, and parsley to a small bowl. Whisk to combine.
Finally, serve and enjoy!
Serve the meatballs and potatoes over mixed greens and drizzle generously with the sauce.
More Yummy Meatball Recipes
- Baked Chicken Veggie Meatballs
- Thai Curry Meatballs and Rice
- Weeknight Stovetop Meatballs
- Lemon Chicken Meatballs and Rice
Chimichurri Meatballs and Roasted Potatoes
Ingredients
For the Potatoes:
- 5 small Yukon Gold potatoes cut into 1-inch cubes
- 2 tablespoons avocado oil
- 1 teaspoons salt,
- ¼ teaspoon pepper
For the Meatballs:
- 1 pound ground beef
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 egg
- ¼ cup flat-leaf parsley, finely chopped
- 1 shallot, finely chopped
- ⅓ cup almond flour
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 tablespoon avocado oil (for wetting your hands)
For the Chimichurri
- 1 large shallot, finely minced
- 4 cloves garlic, finely minced
- ½ cup olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons red wine vinegar
- ½ teaspoon red pepper flakes (optional)
- 1 teaspoon salt
- 1 cup flat-leaf parsley, chopped
For Serving:
- Mixed greens
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- In a medium-sized mixing bowl, add potatoes, 2 tablespoons avocado oil, 1 teaspoon salt, and ¼ teaspoon pepper. Toss to coat. Roast 35–40 minutes.
- Combine ground beef, egg, almond flour, parsley, shallot, garlic and onion powders, 1 teaspoon salt, and ¼ teaspoon pepper. Mix until just combined.
- Wet hands with oil and form into 1½-inch meatballs.
- Heat remaining tablespoon avocado oil. Sear meatballs on 3 sides, 3 minutes per side. Reduce heat to low, cover, and cook 3 more minutes.
- Add chimichurri ingredients to a bowl and whisk to combine.
- Serve over mixed greens and drizzle with chimichurri.
Notes
For meal prep, store the meatballs, potatoes, greens, and chimichurri separately and assemble just before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
