This Chimichurri Pesto Meatballs recipe isn’t just meal prep—it’s a movement. It’s bold, herbaceous, garlicky, and absolutely unhinged in the best possible way. Between the chimichurri’s vibrant tang and the creamy pesto undertones, these meatballs go from “solid lunch” to “who just brought fine dining into the office microwave?” territory real quick. And yes, I speak from experience—this meal had the entire office on red alert. I could barely reheat it without someone hovering near my desk asking, “What is that smell, and do you have extra?”
Flavor aside, this recipe is a textbook case of how meal prep should be done. We’re talking juicy meatballs, a green sauce so good it deserves its own fan club, and the kind of macro profile that turns heads in the MyFitnessPal streets. At over 60g of protein per serving, this isn’t just a flex—it’s a full-blown statement. Balanced carbs, satisfying fats, and high-key flavor make this one of the most complete meals I’ve ever put together.
So if you’re ready to break out of the boring meal prep cycle and enter your herb-forward high-protein era, this is your sign. Chimichurri Pesto Meatballs aren’t just tasty—they’re a macro masterpiece engineered for flavor, fuel, and a little bit of office fame. Get in there. Make it. Crush it. Brag about it. This is what the future of meal prep looks like.
Chimichurri Pesto Meatballs
Equipment
Ingredients
For the Meatballs:
- 2 lbs ground beef 93% lean
- 3/4 cup bread crumbs
- 2 large eggs
- 1 tsp salt
- 1 tsp pepper
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- 1/2 tbsp paprika
For the Chimichurri:
- 1 cup parsley
- 2 tbsp oregano
- 1 cluster garlic
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 tbsp water optional
- 3/4 tsp salt
- 1 tsp pepper
- 1 tsp red pepper flakes
For the Sprouts:
- 1.5 pounds brussels sprouts
- 1 tbsp garlic powder
- 1/2 tbsp onion powder
- 1/2 tbsp paprika
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp pepper
- 1/2 tsp red pepper flakes
For the rice:
- 1 cup Jasmine Rice
Instructions
- Heat oven to 350°F. Line two large rimmed baking sheet with parchment paper.
- Begin cooking rice according to your preferred method. I love my rice cooker!1 cup Jasmine Rice
- In a food processor or blender, combine parsley, oregano, & garlic. Pulse a few times to break down the herbs. Do not pulverize- as weird as it is may sound, you want it to remain slightly chunky.1 cup parsley, 2 tbsp oregano, 1 cluster garlic
- Stir in oil, red wine vinegar, salt, pepper, & red pepper flakes. If sauce is too thick, add a tablespoon or two of water to thin it out.1/4 cup olive oil, 1/4 cup red wine vinegar, 1 tbsp water, 3/4 tsp salt, 1 tsp pepper, 1 tsp red pepper flakes
- Chop brussels sprouts into halves. In a medium bowl, combine the chopped sprouts with garlic powder, onion powder, paprika, olive oil, red wine vinegar, black pepper, & red pepper flakes. Evenly mix, then spread over one of the large baking sheets.1 tbsp garlic powder, 1/2 tbsp onion powder, 1/2 tbsp paprika, 1 tbsp olive oil, 1 tbsp red wine vinegar, 1 tsp pepper, 1/2 tsp red pepper flakes
- In a large bowl, mix 1/4 cup of the prepared chimichurri sauce with the bread crumbs, lean ground beef, eggs, salt, pepper, garlic powder, onion powder, & paprika. Mix well with your hands until the mixture is completely combined.2 lbs ground beef, 3/4 cup bread crumbs, 2 large eggs, 1 tsp salt, 1 tsp pepper, 1/2 tbsp garlic powder, 1/2 tbsp onion powder, 1/2 tbsp paprika
- Roll the meat mixture into 1 ½ inch balls (about 2 tablespoons each) and place on the baking sheet. You will make around 32 meatballs.
- Bake for 15 minutes. Turn the oven to broil and cook for 5 more minutes until the meatballs are browned and have reached an internal temperature of 165°F. Discard any fat that leaked out of the meatballs, then remove from the oven.
- Broil the sprouts for a few minutes, until desired crispiness has been achieved. Be CAREFUL here… the sprouts will burn incredibly fast is your are not on top of this.
- Separate the meatballs & sprouts into 4 separate servings, topping with remaining chimichurri sauce. Enjoy!
Nutrition
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❤️ Why You’ll Love These Chimichurri Pesto Meatballs
This is not your average meatball meal prep.
With bold Argentinian-style chimichurri in the mix and on top, these juicy beef meatballs bring fire and freshness all in one bite. You’re getting 62g of protein, crispy-roasted Brussels sprouts, and fragrant jasmine rice—all topped with a vibrant green sauce that punches way above its weight.
The chimichurri itself is chunky, herby, garlicky, and balanced with just enough red wine vinegar and heat to wake your palate up. And if you’re worried about reheating? Don’t be. This meal holds up incredibly well all week long.
At 946 calories per serving, this is the kind of heavy-hitting, flavor-loaded fuel that makes meal prep something to actually look forward to.
⭮️ Ingredient Substitutions & Customizations
💥 Switch the Protein
Try ground lamb or turkey if you want a different twist. Even plant-based ground works well with the herbaceous chimichurri profile.
💥 Breadcrumb Variations
Panko or crushed rice cakes work great if you’re out of traditional breadcrumbs. Gluten-free? Go for almond flour or certified GF crumbs.
💥 Heat Level Control
Want more fire? Add jalapeños or extra red pepper flakes. Too much heat? Dial back the flakes or omit them completely.
💥 Different Herbs
No oregano? Sub with fresh cilantro or basil to change the profile slightly. It’ll still bring that vibrant green magic.
💥 Veggie Options
Swap sprouts for green beans, zucchini, or roasted carrots—whatever is in season and fits your macros.
🔥 Expert Tips for Perfect Chimichurri Meatballs
🔥 Mix Gently
Use your hands and stop mixing once the meatball mixture holds together. Overmixing = tough meatballs.
🔥 Don’t Overprocess the Sauce
Use a pulse setting on your blender and leave the chimichurri slightly chunky. You want texture, not a smoothie.
🔥 Broil for Finish
Broiling the meatballs for a few minutes after baking gives them a beautiful color and extra flavor.
🔥 Watch the Sprouts
Stay close while broiling your Brussels—they can go from crispy to carbon in seconds.
🍽️ Serving Suggestions & Storage Tips
🪱 Storage
Store in airtight containers for up to 4 days in the fridge. Freeze meatballs and rice together if needed, but keep chimichurri separate.
🔥 Reheating
Microwave in short bursts. Add a splash of water to rice and cover with a damp paper towel. Add chimichurri after reheating.
🍚 What to Serve With
A dollop of plain Greek yogurt balances the tangy herbs nicely. Want extra greens? Serve with a side salad and lemon wedge.
🥢 Garnish Ideas
- Extra chimichurri drizzle
- Crumbled feta or cotija cheese
- Chopped fresh parsley
- Lemon zest
- Red pepper flakes for extra punch
❓ FAQs
Can I freeze these meatballs?
Yes. Let them cool fully, then freeze in batches. Add chimichurri after thawing for best results.
Can I use store-bought chimichurri?
You can, but homemade is on another level. Plus, it only takes 5 minutes to make.
Is this recipe spicy?
It has a little kick from red pepper flakes, but it’s balanced. Easily adjustable based on your preference.
What kind of rice is best?
Jasmine is great, but basmati or brown rice also work depending on your texture and carb goals.
How do I keep the chimichurri green?
Add a splash of lemon juice and store it in an airtight container in the fridge. It holds up well for 3-4 days.
🥩 More High-Protein Beef Recipes to Try Next
- 🌟 Mongolian Meatballs – Sweet, savory, and protein-packed.
- 🥩 Garlic Steak Bites with Creamy Mac & Cheese
- 🌬️ Kung Pao Beef with Noodles – High-heat, high-protein meal prep magic.
- 🍚 Philly Cheesesteak Rice Bowls – Big flavor, big macros.
- 🥩 Marinated Steak Meal Prep – Simple, bold, and insanely delicious.