This right here is meal prep with big energy. When I was reheating this bad boy at the office, I had no less than 3 coworkers pop in & ask what I had cooked this week. The tantalizing aromas had the whole office absolutely buzzing. If you think that’s hard to believe… then you best not even LOOK at the pi chart that goes along with it. Over 60g protein per serving. What other blog has macros like that? This recipe is proof positive that my meal prep methodology is currently in 2050 at the earliest. What else need I even say about this one? Get in there and make it happen.
946 Kcal | 62g Protein | 75g Carbohydrates | 45g Fat
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
Chimichurri pesto meatballs are a bold and flavorful twist on classic meatballs, perfect for meal prep or a satisfying dinner. This recipe combines juicy, seasoned meatballs with a fresh, herbaceous chimichurri pesto sauce that’s bursting with flavor. Paired with crispy roasted Brussels sprouts and fluffy jasmine rice, these meatballs are as versatile as they are delicious.
This recipe is easily customizable to suit your preferences. Swap the ground beef for ground turkey, chicken, or even a plant-based alternative for a lighter or vegetarian option. The chimichurri sauce can be adjusted with more garlic, spice, or citrus to match your taste. You can also experiment with sides like roasted sweet potatoes or a crisp salad to pair with these meatballs, making them perfect for a variety of occasions.
To store chimichurri pesto meatballs, divide them into meal prep containers with the Brussels sprouts and rice. Store the chimichurri sauce separately to preserve its fresh flavors. Refrigerate for up to four days and reheat the meatballs in the microwave in 90-second intervals, stirring halfway through. This recipe also freezes well; just thaw and reheat when you’re ready to enjoy. For more high-protein meal prep ideas, explore our blog’s collection of flavorful recipes.