Easy Chimichurri Meatball Tacos Recipe

Chimichurri meatball tacos are the kind of meal that looks impressive but comes together in under an hour. Juicy, spiced beef meatballs served with a garlicky chimichurri sauce, all piled into soft tacos with creamy Greek yogurt, arugula, and a scoop of red beans and rice. This recipe is perfect for lunch or a casual dinner when you want something a little different.

You will definitely add this to your list of Best Taco Recipes.

If you’re feeling inspired, to try something new and different for dinner tonight, I have got a recipe for you. Chimichurri Meatball Tacos mix the fresh, herb-y flavor of the Argentinian favorite with an easy meatball recipe and wraps it up in a warm, fresh tortilla. There are so many Taco Ideas to try, but trust me, your friends and family will love these. The flavorful twists are so yummy!

Tips For Using Frozen Meatballs in Recipes

Time Saving Tip: If you are short on time, don't worry, you can use frozen meatballs that have been thawed. They are a quick and easy answer for your favorite beef recipes . Just move them from the freeze and move them to your refrigerator the day or two before needed and they will be thawed and ready for you to use.

Flavor Tips: If you use frozen meatballs, you may miss out of the flavors added to the meatballs by the spices and herbs in these homemade chimichurri meatballs. Here is what I do to capture the flavors.

• Measure out the spices and minced herbs. Add them to a cold, dry skillet or sauté pan.
• Gently heat the pan to lightly toast the herbs and spices. Do not burn the spices.
• When you begin to smell the spices, add about ½ cup of oil to the pan and continue to heat until fragrant.
• Avoid Burning: Heat gently for about 5-10 minutes until fragrant, ensuring the oil does not burn.
• Add to Meatballs: Brush this infused oil onto all sides of the meatballs before baking. You can also drizzle the meatball with the oil over the meatballs and gently toss the meatballs to coat them, then bake.
• Another way to coat the meatballs is to bake the meatballs first then toss the hot, cooked meatballs in the oil while warm.

Ingredients to Make These Chimichurri Meatball Tacos

Here's what you will need to create this yummy taco recipe. Everything from the meatballs to the chimichurri sauce to recommendations for garnishes is listed for you.

For the meatballs

• Ground beef: The base of the meatballs. An 80/20 blend works best for juicy, flavorful results (that's 80% lean to 20% fat). To make it easy, ground chuck will fit this ratio. You can also ask you butcher what they recommend for this ratio.
• Cumin, smoked paprika, chili pepper & nutmeg (just a pinch): This spice combo gives the meatballs a warm, smoky depth that pairs beautifully with the fresh chimichurri.
• BBQ sauce: Adds a subtle sweetness and helps bind everything together. Your favorite bottled sauce is perfect.
• Breadcrumbs: Keeps the meatballs tender and prevents them from becoming dense. Tip: my mom always used crushed Saltine crackers.
• Green onion: Adds a mild, fresh bite throughout the meat mixture.

For the chimichurri sauce

• Fresh parsley: The heart of any chimichurri. Fresh is non-negotiable here.
• Shallots and garlic: Add sharp, savory depth to the sauce.
• Green chili pepper: Brings a gentle heat. Remove the seeds if you prefer it milder.
• Lime juice: A small squeeze brightens everything up and balances the oil.
• Olive oil: Brings it all together into a saucy, pourable consistency.
• Chili flakes: For an extra kick of heat.

Extras: Taco Garnishes

• Basmati rice and red beans: The hearty base inside the taco. Simple, filling, and a great texture contrast.
• Arugula: Adds a peppery freshness that cuts through the richness of the meatballs.
• Greek yogurt: The cool, creamy drizzle that ties the whole taco together. A great sour cream alternative.
• Red onion: Thin slices add a sharp crunch and a pop of color.
• Tacos: Soft and sturdy enough to hold all the fillings without falling apart.

How to Make Chimichurri Meatball Tacos

Add the ground beef to a large bowl along with the spices, green onion, BBQ sauce, breadcrumbs, and salt. Mix well using your hands until everything is evenly combined. Cover and refrigerate for 10–15 minutes to let the flavors develop. You can do this step the night before if you want to save time.

Preheat your oven to 375°F. Roll the meat mixture into 16–18 golf ball-sized portions and arrange them on a baking sheet lined with parchment paper. Bake for 25–30 minutes, until golden and cooked through.

Add the parsley, shallots, garlic, green chili, lime juice, olive oil, chili flakes, and a pinch of salt to a blender. Pulse for about 60 seconds. You want a chunky, textured sauce so don't over-blend.

Bring 3 cups of water to a boil, add the basmati rice, and cook until tender. Drain if needed, then stir in the red beans, a drizzle of olive oil, and salt to taste.

Spoon the rice and beans onto each taco. Add a few meatballs, a handful of arugula, and a few thin slices of red onion. Drizzle generously with chimichurri and finish with a swirl of Greek yogurt. Add extra chimichurri on top if you like it saucy.

What Is Chimichurri Sauce Made Of?

Chimichurri is a bright, herb-based sauce originally from Argentina and Uruguay, where it's a staple alongside grilled meats. The classic version is made with fresh parsley, garlic, olive oil, red wine vinegar, and chili flakes.

This version is a slightly adapted take. Instead of vinegar, it uses fresh lime juice for a lighter, slightly sweet tanginess. Shallots replace the traditional onion for a milder flavor, and a fresh green chili pepper adds a gentle heat.

Tips for Perfect Homemade Meatballs

Don't skip the resting time. After mixing the meat, letting it sit in the fridge for at least 10–15 minutes gives the spices time to absorb and makes the mixture easier to shape. Overnight is even better.

Don't overwork the meat. Mix just until the ingredients are combined. Overworking develops the proteins and can make your meatballs tough and dense.

Keep the size consistent. Golf ball-sized meatballs bake evenly and fit perfectly into a taco. Use a cookie scoop or a tablespoon to keep them uniform so they all finish cooking at the same time.

Can I Make These Chimichurri Meatball Tacos Ahead of Time?

Yes, and this recipe is actually great for meal prep. I like to make the meatballs and the sauce ahead of time. The garnishes are perfect for making ahead, as well. Just wrap the tray of meatballs tightly plastic, refrigerate and then cook before serving.

• The meatballs can be cooked in full and stored in an airtight container in the fridge for up to 3 days. Reheat in a pan over medium heat or in the oven at 350°F for about 10 minutes.
• Chimichurri sauce keeps well in the fridge for up to 5 days in a sealed jar. The color may darken slightly, but the flavor stays great. Give it a stir before using.
• Rice and beans can be cooked ahead and refrigerated for up to 4 days. Add a splash of water when reheating to loosen them up.
• Assembly is best done fresh. Pitas can get soggy if they sit too long with the toppings, so build them right before serving.

Other Meatball Recipes or Chimichurri Recipes You Will Love

• Chimichurri Steak Recipe
• Carne Asada Tacos with Chimichurri Sauce
• Chimichurri Steak Sandwich
• Air Fryer Chimichurri Steak Bites
• Tequila Lime Shrimp Burrito with Chimichurri
• Mexican Meatball Soup - Albondigas!
• Cranberry BBQ Meatballs

Tools You Will Need for This Recipe

Food Processor or this MIni Chopper- If you have a food processor, that should work just fine.

Sheet Pan or Pans- Personally, I do not use the darker, non-stick sheet pans. I find they get the bottom of my cookies and other baked goods too brown.

Chef Knife I use either a 10 or 8 inch Wusthof chef knife (depending on the task) because it feels right in my hand. If you need a new knife, I do recommend Wusthof brand. They are dependable, balanced and wear nicely. I have had mine for 15 years. But, any chef knife that feels right in your hand will be good.