Grilled Meatball Chimichurri Sandwiches

Dinner, Sandwiches

I love nothing more than a good meatball. But when I think of meatballs, I don’t necessarily think of summer. I think of them being more in the “cozy comfort food” category that you’re supposed to crave on a cold, wintery day. Well, I wanted to change that and bring you a more summer-fied version. A version that you could throw on the grill…maybe this weekend when it’s 4th of July!

This post is sponsored ALDI. I went there to get all of the ingredients for this very summery lil’ recipe and a ton more super affordable baking items (read: flour, sugar, brown sugar, etc). I literally can’t walk into ALDI without stocking up on baking ingredients and fresh summery-y produce.

As for summer, they have everything you’ll need, including 100% Organic Grass Fed Organic ground beef, which is perfect for making burgers and most importantly, meatballs.

Before this post, I had never grilled meatballs. Man, I was missing out. I love meatballs to begin with, but the crispiness and flavor that grilling provides is really special.

I threaded them on a skewer and grilled them with a bit of oil. They were delicious. I loved the slightly charred flavor and the chimichurri on top just made it taste super fresh and summer-like. I love queso fresco cheese on everything so when I sprinkled a bit on top of the meatballs, the salty flavor really hit the spot.

I put these on a piece of bread and called it a meatball sandwich but really the meatballs could be made all on their own and eaten with a side salad or my favorite salad: one with pasta in it.

I’m still not sure what I’m doing for 4th of July but I hopefully it will involve Amelia, myself, Joshua, a pool and some grilled meatball sandwiches.

Grilled Meatball Chimichurri Sandwiches

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Serving Size: 4

Ingredients

    Meatballs: 
  • 1 tablespoon Carlini 100% Extra Virgin Olive Oil olive oil 
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 1 pound Simply Nature 100% Grass Fed, Organic Grass Fed Ground Beef 
  • 1/4 cup Chef’s Cupboard Italian Bread Ccrumbs 
  • 2 tablespoons minced Italian parsley
  • 1 teaspoon Stonemill Salt 
  • 1/2 teaspoon Stonemill Crushed Red Pepper 
  • Oil, for searing the meatballs 
  • Chimichurri: 
  • 1/2 cup minced fresh Italian parsley
  • 1/2 cup Carlini 100% Extra Virgin Olive Oil olive oil 
  • 1/2 teaspoon Stonemill Crushed Red Pepper OR 1 fresno chile pepper, diced 
  • Juice from 1/2 lemon
  • 1 garlic clove, minced (if you love garlic, add 2 cloves, this is your world!) 
  • Stonemill Salt
  • Assembly: 
  • Bread of choice, such as Specially Selected French Baguette
  • 2 ounces Pueblo Lindo Queso Fresco or queso blanco, crumbed 

Directions

    To make the meatballs:
  1. To a small skillet, set over medium heat, add the olive oil. When warm, add the shallot and garlic cloves; cook until softened, about 3 minutes. In a medium bowl, add the meat, sautéed onion mixture, bread crumbs, parsley, salt and crushed red pepper. Mix ingredients together until barely combined. Form balls using your hands (or a cookie scooper—my preferred preference) and set aside. Repeat until you’ve worked your way through all of the meatballs. 
  2. Skewer the meatballs two at a time. You can either cook these on a grill or in a grill pan. Whichever method you use, rub the grill or grill pan with a bit of oil. Turn to medium high heat, and when hot, add the meatballs. Cook for about 5 minutes on its first side and then flip to the other side and cook for an additional 5 minutes. Remove and set aside. Repeat until you’ve worked through all of the meatballs. 
  3. To Make the Chimichurri: 
  4. In a bowl, combine the Italian parsley, olive oil, chile, lemon juice and minced garlic. Give it a stir and add a few pinches of salt. Give it a taste and adjust the salt to your liking. 
  5. To Assemble the Sandwiches: 
  6. Place a few meatballs on toasted bread, top with a few spoonfuls of chimichurri and a sprinkling of cheese. Serve immediately. 
http://www.acozykitchen.com/grilled-meatball-chimichurri/


(This post is sponsored by ALDI. Thanks for supporting the sponsors that keep A Cozy Kitchen cozy.)

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8 Comments

  • Reply Mollie June 28, 2017 at 8:23 am

    These look terrific! We love meatballs in our pasta, but I hadn’t thought about on a sandwich. My boyfriend will be all over this!! Yum!

    Mollie
    http://www.molliebellezza.com

  • Reply Fernando @ Eating With Your Hands June 29, 2017 at 1:38 pm

    This is soooo right up my alley! The Argentinian in me is proud!

  • Reply jane June 29, 2017 at 11:52 pm

    yummy. looks delicious!

  • Reply Stephanie | Pinotte food blog June 30, 2017 at 11:26 am

    Yum! What a lovely way to use meatball! Maybe I’ll try to grill these on the BBQ!

  • Reply Currently Crushing On. (+ 5 Summer Recipes to Try!) | How Sweet It Is July 1, 2017 at 3:45 am

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  • Reply Currently Crushing On. (+ 5 Summer Recipes to Try!) – Fruitide July 1, 2017 at 5:11 am

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  • Reply Rachael @Rachael's Foodie Life July 2, 2017 at 2:55 pm

    Yum!! These look so good! I’m thinking they would be a perfect weeknight dinner

  • Reply link love - Rachael's Foodie Life July 5, 2017 at 3:09 pm

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