Description
Quick, easy, and healthier than their skillet cooked cousins, these beef meatballs are served with a delectable drizzle of fresh chimichurri sauce.
Ingredients
Scale
For the Meatballs
- 1 lb ground beef
- 1 large egg, beaten
- 1/2 cup panko
- 1/2 cup shredded mozzarella
- 2 tablespoons non fat milk
- 1 tablespoon parsley, minced
- 1 tablespoon Italian seasoning
- 1/2 teaspoon coarse salt
- 1/4 teaspoon black pepper
- Optional: Cherry tomatoes, halved for serving
For the Chimichurri Sauce
- 1/2 cup flat leaf parsley, roughly chopped
- 2 tablespoons fresh oregano, chopped
- 1 tablespoon garlic, minced (about 3-4 cloves)
- 1 teaspoon chili pepper flakes
- 2 tablespoons red wine vinegar
- 1/2 cup extra virgin olive oil
- Salt, pepper to taste
Instructions
- Preheat oven to 400°F. Prepare a baking sheet with parchment paper and lightly grease with nonstick cooking spray.
- In a large mixing bowl, mix all ingredients for the meatballs together until completely combined.
- Roll the mixture into about 25 meatballs, around the size of a heaping tablespoon.
- Bake for 25-30 minutes, until cooked through (temps at 165°F).
- While the meatballs are cooking, in a small bowl whisk together all ingredients for the chimichurri sauce. Add salt and pepper to taste.
- Remove meatballs from oven. Drizzle with chimichurri sauce and serve with cherry tomatoes if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
