There’s something magical about biting into a perfectly tender pork meatball draped in that bright, herby Chimichurri sauce. The contrast of rich, savory pork against the zesty, garlicky sauce is nothing short of a flavor explosion. Today, I’m sharing my foolproof method for making these beauties at home—because everyone deserves restaurant-quality meatballs without the guesswork.

Essential Ingredients & Tools

Ingredients

• For the Meatballs:

• 1.5 lbs ground pork (20% fat for juiciness)
• ½ cup panko breadcrumbs (or GF breadcrumbs for gluten-free)
• ¼ cup whole milk (or buttermilk for tang)
• 1 large egg, beaten
• ¼ cup grated Parmesan cheese
• 2 tbsp fresh parsley, finely chopped
• 3 garlic cloves, minced
• 1 tsp dried oregano
• ½ tsp ground cumin
• 1 tsp salt
• ½ tsp black pepper

• For the Chimichurri Sauce:

• 1 cup fresh parsley, packed
• ½ cup fresh cilantro, packed
• 3–4 garlic cloves
• 1 small shallot
• 3 tbsp red wine vinegar
• 1 tbsp lemon juice
• 1 tsp dried oregano
• ½ tsp red pepper flakes
• ½ tsp salt
• ½ cup olive oil

Tools You’ll Need

• Rimmed baking sheet
• Parchment paper or olive oil for greasing
• Large mixing bowl
• Food processor (or finely chop herbs by hand)
• Meat thermometer (optional but recommended)

How to Make Juicy Pork Meatballs with Vibrant Chimichurri

1. Preheat Like a Pro

   Crank that oven to 400°F (200°C)—this high heat ensures a golden crust without drying out the meatballs. Line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.

2. Make the Panade (Your Moisture Insurance)

   In a large bowl, mix the ½ cup panko breadcrumbs and ¼ cup whole milk. Let it sit for 5 minutes. This “panade” absorbs liquid and locks moisture into the meatballs, preventing dryness. Stale breadcrumbs work even better—they soak up more milk!

3. Build Flavor Like a Boss

   Add the 1.5 lbs ground pork, 1 large beaten egg, ¼ cup grated Parmesan cheese, 2 tbsp fresh parsley, 3 minced garlic cloves, 1 tsp dried oregano, ½ tsp ground cumin, 1 tsp salt, and ½ tsp black pepper to the panade. Mix gently with your hands or a spatula—just until combined. Overmixing activates proteins that make the meatballs tough.

4. Shape with Love (and Wet Hands)

   Wet your hands lightly to prevent sticking, then roll the mixture into 1.5-inch balls (golf ball size). Space them 1 inch apart on the baking sheet. For extra juiciness, chill the shaped meatballs for 15 minutes before baking—this firms up the fat, reducing shrinkage.

5. Bake to Golden Perfection

   Bake for 20–25 minutes, until the internal temperature reaches 160°F (71°C). The high heat creates a caramelized crust (thanks to the Maillard reaction), while the inside stays tender.

6. Whip Up the Chimichurri

   While the meatballs bake, pulse the 1 cup fresh parsley, ½ cup fresh cilantro, 3–4 garlic cloves, and 1 small shallot in a food processor until finely chopped. Transfer to a bowl and whisk in the 3 tbsp red wine vinegar, 1 tbsp lemon juice, 1 tsp dried oregano, ½ tsp red pepper flakes, ½ tsp salt, and ½ cup olive oil. For a smoother sauce, steep the garlic in vinegar for 10 minutes before blending—it mellows the raw bite.

7. Serve with Flair

   Arrange the meatballs on a platter, drizzle generously with chimichurri, and garnish with extra herbs. The sauce’s brightness cuts through the pork’s richness, creating a perfect balance.

Pro Technique

• Panade Power: Swap milk for buttermilk for a subtle tang, or add 1 tbsp ricotta to the meat mixture for extra tenderness.
• Chimichurri Brightness Hack: Blanch the herbs in boiling water for 5 seconds, then shock in ice water to preserve their vibrant color and mellow sharpness.
• Don’t Overmix!: Stop mixing as soon as ingredients are combined—overworking the meat makes it dense.
• Sauce Too Thick or Separated?: Blend in 1 tsp Dijon mustard to emulsify, or add 1 tbsp warm water to loosen.

Perfect Pairings

Complementary Dishes

• Creamy Polenta: The soft texture soaks up chimichurri, while the corn’s sweetness balances the sauce’s tang. Top with extra Parmesan for umami.
• Grilled Asparagus: Charred edges and crispness contrast the meatballs’ tenderness. Drizzle with lemon chimichurri for cohesion.

Drinks

• Malbec: This Argentine red wine’s dark fruit notes complement the pork’s richness, while tannins cut through fat.
• Sparkling Limeade: Bubbles and citrus cleanse the palate between bites of herby meatballs.

Something Sweet

• Dulce de Leche Flan: The caramel’s sweetness balances chimichurri’s acidity. Serve chilled for contrast.
• Macerated Berries: Toss strawberries with balsamic and mint for a light, refreshing finale.

Storage & Freshness Guide

• Meatballs: Store cooled leftovers in an airtight container for 3–4 days. Reheat in a 300°F (150°C) oven with a splash of broth to revive moisture.
• Freezing: Freeze unbaked or baked meatballs on a parchment-lined tray, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
• Chimichurri: Store in a glass jar with a thin layer of olive oil on top to block air. It lasts 1 week refrigerated.

The Secret to Juicy Pork Meatballs with Vibrant Chimichurri

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Recipe Information

Cost Level $$

Category Meatball

Difficulty Medium

Cuisine Argentinian, fusion

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Recipe Details

Servings 4

Total Time 45 minutes

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Make juicy Pork Meatballs with Chimichurri Sauce at home! This easy recipe delivers tender meatballs and zesty, herby sauce. Try this crowd-pleasing dish tonight!

Ingredients

For the Meatballs

• 1.5 lbs ground pork
  View substitutions
• 0.5 cup panko breadcrumbs
  View substitutions
• 0.25 cup whole milk
  View substitutions
• 1 large egg (beaten)
• 0.25 cup grated Parmesan cheese
• 2 tbsp fresh parsley (chopped)
  View substitutions
• 3 garlic cloves (minced)
• 1 tsp dried oregano
• 0.5 tsp ground cumin
• 1 tsp salt
• 0.5 tsp black pepper

For the Chimichurri Sauce

• 1 cup fresh parsley (packed)
  View substitutions
• 0.5 cup fresh cilantro (packed)
• 3–4 garlic cloves
• 1 small shallot
• 3 tbsp red wine vinegar
  View substitutions
• 1 tbsp lemon juice
  View substitutions
• 1 tsp dried oregano
• 0.5 tsp red pepper flakes
• 0.5 tsp salt
• 0.5 cup olive oil
  View substitutions

Instructions

1. 01

   Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. 02

   Mix ½ cup panko breadcrumbs and ¼ cup whole milk in a large bowl; let sit 5 minutes.
3. 03

   Add 1.5 lbs ground pork, 1 large beaten egg, ¼ cup grated Parmesan cheese, 2 tbsp fresh parsley, 3 minced garlic cloves, 1 tsp dried oregano, ½ tsp ground cumin, 1 tsp salt, and ½ tsp black pepper to the panade. Mix gently.
4. 04

   Shape into 1.5-inch balls and place on the baking sheet.
5. 05

   Bake for 20–25 minutes, until internal temperature reaches 160°F (71°C).
6. 06

   Pulse 1 cup fresh parsley, ½ cup fresh cilantro, 3–4 garlic cloves, and 1 small shallot in a food processor. Transfer to a bowl and whisk in 3 tbsp red wine vinegar, 1 tbsp lemon juice, 1 tsp dried oregano, ½ tsp red pepper flakes, ½ tsp salt, and ½ cup olive oil.
7. 07

   Serve meatballs drizzled with chimichurri.

Tags

contains-glutencontains-dairycontains-lactosecontains-eggcontains-meatcontains-porkcrowd-pleaserfamily-friendlymake-aheadrestaurant-styletangy