If you’re craving a hearty, flavorful dinner that doesn’t require much effort but still packs a punch, these Sheet Pan Italian Meatballs with Chimichurri Sauce are exactly what you need. Imagine tender, juicy meatballs made with savory Italian spices, roasted to perfection, and served with a tangy, vibrant chimichurri sauce that adds a refreshing zing to every bite. It’s the kind of meal that makes you want to linger at the dinner table and savor every last forkful. Trust me, these meatballs are going to become your new favorite weeknight dinner. They’re easy, delicious, and just the right balance of bold flavors.
Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.
Whether you’re serving them up for a cozy family dinner or as a party appetizer (because, yes, these meatballs totally double as the perfect bite-sized party food), you can’t go wrong with this dish.
Why You’ll Love Sheet Pan Italian Meatballs with Chimichurri Sauce
Versatile:
Perfect for weeknight dinners, special occasions, or even a fun twist on your usual meatball sub. These meatballs are as adaptable as they are tasty—serve them with pasta, on top of a salad, or simply enjoy them as they are with that irresistible chimichurri sauce.
Budget-Friendly:
This recipe makes use of simple ingredients you likely already have in your kitchen. Ground meat, pantry spices, and fresh herbs come together to create something amazing without breaking the bank.
Quick and Easy:
No need to stand over the stove flipping meatballs in a skillet. The sheet pan method makes cooking so easy and virtually hands-off, giving you more time to focus on the fun part: eating!
Customizable:
Want to add some extra flavor to your chimichurri? Feel free to play around with the herbs. Swap parsley for basil, or add a pinch of red pepper flakes if you like a little heat in your sauce. You can even throw in a handful of grated Parmesan into the meatballs for extra richness.
Crowd-Pleasing:
These meatballs are a surefire hit. Tender on the inside, with crispy edges and packed with flavor, they’re sure to please everyone around the table—young or old. And the chimichurri? It’s a game-changer.
Ingredients in Sheet Pan Italian Meatballs with Chimichurri Sauce
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Ground Meat: The base of the meatballs. You can use a combination of beef and pork for a juicy result, or go with all beef for a richer flavor.
Breadcrumbs: These help keep the meatballs tender and moist, absorbing the flavors while providing structure.
Eggs: They bind the meatballs together and help them hold their shape as they bake.
Garlic: Fresh garlic gives the meatballs a punch of savory flavor that’s essential to Italian meatballs.
Italian Herbs: A mix of dried oregano, basil, and thyme provides that classic Italian flavor that makes these meatballs irresistible.
Parmesan Cheese: For that salty, nutty flavor that pairs so well with the meatballs.
Olive Oil: A drizzle of olive oil helps the meatballs crisp up as they roast in the oven, creating that perfect golden brown exterior.
Parsley: Fresh parsley adds a nice, vibrant touch to the chimichurri sauce and brings freshness to the overall dish.
Red Wine Vinegar: This adds a tangy brightness to the chimichurri sauce, cutting through the richness of the meatballs.
Lemon Juice: A splash of lemon juice gives the chimichurri a fresh zing.
Garlic (for Chimichurri): Extra garlic in the chimichurri sauce provides that punch of flavor to balance the richness of the meatballs.
Olive Oil (for Chimichurri): Helps bring the chimichurri together into a smooth, pourable sauce.
Red Pepper Flakes (optional): If you like a little heat, add a pinch of red pepper flakes to the chimichurri for a spicy kick.
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment:
Preheat your oven to 400°F. You want it nice and hot to give the meatballs that perfect crisp on the outside.
Mix the Meatball Ingredients:
In a large bowl, combine the ground meat, breadcrumbs, eggs, minced garlic, Italian herbs, Parmesan cheese, salt, and pepper. Use your hands to mix everything together until just combined. Don’t overmix, or you’ll end up with tough meatballs!
Form the Meatballs:
Roll the meat mixture into golf ball-sized meatballs. You should have around 20–24 meatballs, depending on the size. Place them evenly spaced on a lined or greased baking sheet.
Bake to Perfection:
Drizzle a little olive oil over the meatballs and bake for 18–20 minutes, or until they’re golden brown and cooked through. You want them crispy on the outside and tender on the inside.
Make the Chimichurri Sauce:
While the meatballs are baking, prepare the chimichurri sauce. In a small bowl, combine the parsley, red wine vinegar, lemon juice, garlic, olive oil, salt, pepper, and red pepper flakes (if using). Stir until the sauce is well combined. Taste and adjust seasoning as needed.
Finishing Touches:
Once the meatballs are done, remove them from the oven and let them rest for a couple of minutes.
Serve and Enjoy:
Drizzle the chimichurri sauce over the warm meatballs or serve it on the side for dipping. You can serve these with a side of roasted vegetables, a salad, or even on top of a bed of pasta. Either way, they’re bound to be a hit.
Nutrition Facts
Servings: About 6 servings
Calories per serving: [Calorie count per serving]
Preparation Time
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
How to Serve Sheet Pan Italian Meatballs with Chimichurri Sauce
With Pasta:
Serve the meatballs over a bed of spaghetti or fettuccine for a hearty Italian-inspired meal. Add a sprinkle of Parmesan cheese on top for extra indulgence.
On a Sub Roll:
For a fun twist, turn these meatballs into a sandwich! Place them in a hoagie roll, drizzle with chimichurri, and top with melted mozzarella.
With a Salad:
Serve these meatballs alongside a simple green salad with a tangy vinaigrette for a light but filling meal.
With Roasted Vegetables:
Pair them with roasted vegetables like zucchini, bell peppers, or potatoes for a complete meal that’s as satisfying as it is delicious.
As a Snack:
These meatballs make the perfect snack for any gathering. Serve them on a platter with chimichurri for dipping. They’re sure to disappear fast!
Additional Tips
Prep Ahead:
You can make the meatballs ahead of time and store them in the fridge until you’re ready to bake. You can even freeze them for up to a month before cooking.
Spice It Up:
If you like a little more heat, increase the amount of red pepper flakes in the chimichurri sauce. You can also add a pinch to the meatballs themselves for extra flavor.
Dietary Adjustments:
For a gluten-free version, swap the breadcrumbs for gluten-free breadcrumbs or even oats.
Storage Tips:
Store leftover meatballs and chimichurri sauce in separate airtight containers in the fridge for up to 3 days. Reheat the meatballs in the oven or microwave, and drizzle with fresh chimichurri when serving.
Double the Batch:
These meatballs freeze beautifully, so consider making extra for later. Just bake, cool, and freeze the meatballs in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag and reheat as needed.
FAQ Section
Q1: Can I use ground turkey or chicken instead of beef?
A1: Absolutely! Ground turkey or chicken will work, though the meatballs will be a bit lighter in flavor. Be sure to keep an eye on them as they bake to avoid overcooking.
Q2: Can I use store-bought chimichurri sauce?
A2: Of course! While homemade chimichurri adds extra freshness, store-bought versions are totally fine for when you’re short on time.
Q3: How do I store leftovers?
A3: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.
Q4: Can I freeze these meatballs?
A4: Yes! Freeze the cooked meatballs in a single layer, then transfer to a freezer bag for up to a month. Reheat in the oven or microwave when you’re ready to enjoy.
Q5: Can I make the chimichurri ahead of time?
A5: Definitely! The flavors in chimichurri improve with time, so feel free to make it a few hours or even the day before. Just store it in the fridge.
Q6: Can I add other herbs to the chimichurri?
A6: Yes, you can experiment with adding mint or cilantro for a different flavor profile. Play around with what you like best!
Q7: Can I use a regular baking pan instead of a sheet pan?
A7: Yes! Just be sure to space the meatballs out evenly so they cook properly.
Q8: How do I reheat the meatballs?
A8: Reheat in the oven at 350°F for about 10 minutes, or microwave for 1–2 minutes until warmed through.
Q9: Can I make this dish vegetarian?
A9: For a vegetarian version, you could use plant-based ground meat or make veggie meatballs with lentils, quinoa, or chickpeas.
Q10: Can I double the recipe?
A10: Absolutely! Just be sure to use a larger sheet pan or bake in batches.
Conclusion
These Sheet Pan Italian Meatballs with Chimichurri Sauce are a no-fuss, flavorful meal that comes together in no time but feels like a true crowd-pleaser. With juicy, savory meatballs and a fresh, tangy chimichurri to tie it all together, you’ll find yourself making this recipe over and over again. Whether you’re enjoying them for a cozy dinner or serving them up as party food, they’re sure to be a hit every time.
Print
Sheet Pan Italian Meatballs with Chimichurri Sauce
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian/Argentinian
Description
Sheet Pan Italian Meatballs with Chimichurri Sauce are a perfect weeknight dinner that combines savory beef meatballs with a tangy, herb-packed chimichurri sauce. Roasted to perfection on a sheet pan, this dish is simple to prepare and bursting with flavor!
Ingredients
- For the Meatballs:
- 1 lb ground beef
- 1 large egg, beaten
- 1/2 cup panko
- 1/2 cup shredded mozzarella
- 2 tablespoons non-fat milk
- 1 tablespoon parsley, minced
- 1 tablespoon Italian seasoning
- 1/2 teaspoon coarse salt
- 1/4 teaspoon black pepper
- Optional: Cherry tomatoes, halved for serving
- For the Chimichurri Sauce:
- 1/2 cup flat leaf parsley, roughly chopped
- 2 tablespoons fresh oregano, chopped
- 1 tablespoon garlic, minced (about 3–4 cloves)
- 1 teaspoon chili pepper flakes
- 2 tablespoons red wine vinegar
- 1/2 cup extra virgin olive oil
- Salt, pepper to taste
Instructions
- Preheat the oven to 400ºF (200ºC). Line a baking sheet with parchment paper or lightly grease it.
- For the meatballs: In a large bowl, combine the ground beef, beaten egg, panko, mozzarella, milk, parsley, Italian seasoning, salt, and pepper. Mix until well combined.
- Form the mixture into meatballs, about 1 ½ inches in diameter, and place them on the prepared baking sheet. Optionally, add halved cherry tomatoes around the meatballs for roasting.
- Bake in the preheated oven for 18-20 minutes, or until the meatballs are golden and cooked through.
- For the chimichurri sauce: In a small bowl, combine the parsley, oregano, garlic, chili pepper flakes, and red wine vinegar. Stir in the olive oil and season with salt and pepper to taste. Mix well until combined.
- Serve the meatballs with a generous drizzle of chimichurri sauce on top or on the side for dipping.
- Enjoy with your favorite side or a salad!
Notes
- For extra flavor, you can roast the cherry tomatoes with the meatballs to create a juicy topping.
- If you prefer a milder chimichurri, reduce the chili pepper flakes or omit them entirely.
- This recipe can easily be doubled for larger crowds or meal prep!
Nutrition
- Serving Size: 2 meatballs with sauce
- Calories: 350
- Sugar: 2g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 95mg