Baked Turkey Chimichurri Meatballs
Lean ground turkey meatballs baked and topped with fresh chimichurri of parsley, garlic, and red wine vinegar, make once and enjoy over the week from fridge or freezer.
Argentinian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Combine 400g ground turkey, egg white, 1.5 tbsp parsley, 0.75 tbsp oregano, 2 grated garlic cloves, smoked paprika, cumin, onion powder, salt, and pepper in a bowl. Mix gently by hand until just combined. Roll into 12 even meatballs (33g each). For chimichurri, stir together 24g parsley, 1.25 tbsp oregano, 2 grated garlic, 1 chopped red chili, red wine vinegar, extra virgin olive oil, salt, and pepper.
Bake
Preheat oven to 200°C (400°F). Line a tray with parchment, brush lightly with olive oil. Space meatballs evenly on tray. Bake 18–20 minutes, rotating once halfway, until golden and internal temperature reaches 74°C (165°F).
Cool and plate
Cool meatballs fully on the tray. Portion into 2 airtight containers, 6 meatballs per serving with 1 tbsp chimichurri in a separate small container. Refrigerate up to 4 days or freeze up to 60 days. To serve, reheat 6 meatballs at 180°C for 6 minutes (fridge) or 12–15 minutes (frozen), then plate with cherry tomatoes, cucumber sticks, or yogurt dip.
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