Grilled Meatball Chimichurri Sandwiches

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Grilled Meatball Chimichurri Sandwiches on a plate, topped with cheese.

I love nothing more than a good meatball. But when I think of meatballs, I donโ€™t necessarily think of summer. I think of them being more in the “cozy comfort food” category that youโ€™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 grillโ€ฆmaybe this weekend when itโ€™s 4th of July!

This post is sponsored ALDI. I went there to get all of the ingredients for this very summery lilโ€™ recipe and a ton more super affordable baking items (read: flour, sugar, brown sugar, etc). I literally canโ€™t walk into ALDI without stocking up on baking ingredients and fresh summery-y produce.

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

How To Make Grilled Meatball Chimichurri Sandwiches

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.

Serve the grilled meatballs on a piece of bread and call 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.

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

Grilled meatballs on plates with toasted bread.
Straight on image of an open-faced Grilled Meatball Chimichurri Sandwich on a plate.
5 from 1 vote

Grilled Meatball Chimichurri Sandwiches

Prep: 20 minutes
Cook: 15 minutes
Total: 35 minutes
Servings: 4 sandwiches

Equipment

  • 1 small skillet
  • 1 chef knife
  • 1 Grill pan or grill
  • 1 Cookie scoop
  • 2 Medium mixing bowls

Ingredients 

Meatballs:ย 

  • 1 tablespoon Carlini 100% Extra Virgin Olive Oil
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 1 pound Simply Nature 100% Grass Fed, Organic Grass Fed Ground Beefย 
  • 1/4 cup Chefโ€™s Cupboard Italian Bread Crumbsย 
  • 2 tablespoons minced Italian parsley
  • 1 teaspoon Stonemill Saltย 
  • 1/2 teaspoon Stonemill Crushed Red Pepperย 
  • Oil, for searing the meatballsย 

Chimichurri:ย 

  • 1/2 cup minced fresh Italian parsley
  • 1/2 cup Carlini 100% Extra Virgin Olive Oil olive oilย 
  • 1/2 teaspoon Stonemill Crushed Red Pepper OR 1 fresno chile pepper, dicedย 
  • Juice from 1/2 lemon
  • 1 garlic clove, minced (if you love garlic, add 2 cloves, this is your world!)ย 
  • Stonemill Salt

Assembly:ย 

  • Bread of choice, such as Specially Selected French Baguette
  • 2 ounces Pueblo Lindo Queso Fresco or queso blanco, crumbedย 

Instructions 

To make the meatballs:

  • 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, sautรฉed onion mixture, bread crumbs, parsley, salt and crushed red pepper. Mix ingredients together until barely combined. Form balls using your hands (or a cookie scooperโ€”my preferred preference) and set aside. Repeat until youโ€™ve worked your way through all of the meatballs.ย 
  • 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 youโ€™ve worked through all of the meatballs.ย 

To Make the Chimichurri:ย 

  • 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.ย 

To Assemble the Sandwiches:ย 

  • Place a few meatballs on toasted bread, top with a few spoonfuls of chimichurri and a sprinkling of cheese. Serve immediately.ย 

Nutrition

Serving: 4g | Calories: 641kcal | Carbohydrates: 8g | Protein: 24g | Fat: 57g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 33g | Trans Fat: 2g | Cholesterol: 90mg | Sodium: 879mg | Potassium: 434mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1078IU | Vitamin C: 14mg | Calcium: 136mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner
Cuisine: American, Latin America
Like this Recipe? Please Rate & comment below!

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

Cozy Latin-Inspired Comfort Food Recipes

Hi! I'm Adrianna and this is my cozy space on the internet that is super-charged by butter, flour and copious amounts of pasta. Stay awhile, will you!

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8 Comments

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

  2. Yum! What a lovely way to use meatball! Maybe Iโ€™ll try to grill these on the BBQ!

  3. 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
    www.molliebellezza.com