Print

Chimichurri Whole30 Meatballs Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 7 reviews

These Chimichurri Whole30 Meatballs are a flavorful, gluten-free, and Whole30-compliant dish featuring juicy meatballs made from ground pork and beef, infused with garlic, fresh herbs, and Swiss chard. Paired with a vibrant homemade chimichurri sauce, this recipe is perfect for a healthy and satisfying meal ready in just 30 minutes.

Ingredients

Chimichurri Sauce

  • 2 cloves garlic, peeled and smashed
  • 5 green onions, roughly chopped
  • 1/4 cup fresh cilantro, roughly chopped
  • 2 cups Swiss chard, roughly chopped
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon dried oregano
  • 1 1/2 pinch salt
  • 1/4 cup fresh parsley, roughly chopped
  • 1 1/2 tablespoon fresh lemon juice
  • 1 1/2 teaspoon crushed red pepper flakes
  • 1 1/2 teaspoon dried oregano
  • 1 pinch salt
  • 1/2 cup olive oil or avocado oil

Whole30 Meatballs

  • 2 cloves garlic, peeled and smashed
  • 5 green onions, roughly chopped
  • 1/4 cup fresh cilantro leaves, roughly chopped
  • 2 cups Swiss chard, roughly chopped
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon dried oregano
  • 1 to 1 1/2 teaspoons salt
  • 1 pound ground pork
  • 1 pound ground beef
  • 2 tablespoons coconut oil, for frying

Instructions

  1. Prepare Chimichurri Sauce: Combine all chimichurri ingredients—including garlic, green onions, cilantro, Swiss chard, crushed red pepper flakes, dried oregano, salt, parsley, lemon juice, and olive or avocado oil—in the bowl of a food processor. Process until everything is chopped finely and the sauce is smooth. Transfer the sauce to a jar or airtight container and chill until the meatballs are ready to serve.
  2. Make the Meatball Mixture: In a clean food processor, combine 2 cloves of garlic, green onions, and 1/4 cup fresh cilantro leaves. Pulse until uniform and finely chopped. Add the Swiss chard gradually, continuing to process until it is also finely chopped and incorporated.
  3. Mix Meatballs: Transfer the processed mixture to a large mixing bowl. Add the crushed red pepper flakes, dried oregano, salt, ground pork, and ground beef. Using your hands, mix gently and thoroughly until everything is well combined. Be careful not to overmix to keep the meatballs tender.
  4. Shape Meatballs: Using a disher or spoon, form the mixture into evenly sized balls. This helps them cook uniformly.
  5. Cook Meatballs: Heat 2 tablespoons of coconut oil in a cast-iron skillet over medium heat, ensuring the bottom is coated evenly. Add the meatballs to the skillet and cook, stirring occasionally to brown all sides, until they are nicely browned and cooked through, about 10-12 minutes.
  6. Drain and Serve: Remove the cooked meatballs from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve the meatballs hot with generous amounts of the chilled chimichurri sauce on top or on the side.

Notes

  • You can adjust the crushed red pepper flakes according to your preferred spice level.
  • Using a cast-iron skillet helps achieve an even browning on the meatballs.
  • Ensure not to overmix the meatball mixture to keep the texture tender.
  • The chimichurri can be made ahead and stored in the refrigerator for up to 3 days.
  • This recipe is Whole30-compliant, gluten-free, and paleo-friendly.

Find it online: https://bitezly.com/chimichurri-whole30-meatballs-recipe/