Chimichurri Beef Meatballs with Roasted Root Vegetables
- Serves
- 4 servings
- Prep
- 11 min
- Cook
- 19 min
- Cost
- $19.75
- Nutrition
- 420 cal · 38g protein
- quick
- high-protein
🍳 1 pan + 1 bowl · Picky-eater safe bet: the plain protein, sauce on the side
Chimichurri Beef Meatballs with Roasted Root Vegetables is a Argentine weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $20 in groceries. You'll need 1 pan + 1 bowl, and the 7 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain the plain protein, sauce on the side works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Warm pita and hummus (5 min)
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- Rimmed half-sheet panDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Y-peelerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Nesting mixing bowlsDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb ground beef
- 10 oz beets
- 10 oz turnips
- 1 bunch fresh parsley
- 3 tbsp red wine vinegar
- 5 tbsp extra virgin olive oil
- 4 cloves garlic
Steps
- Peel and cut beets and turnips into ½-inch cubes, toss with 2 tablespoons olive oil, spread on a baking sheet, and roast at 425°F for 18 minutes.
- While vegetables roast, roughly chop parsley and mince garlic, then combine in a small bowl with red wine vinegar and remaining 3 tablespoons olive oil for chimichurri sauce.
- Form ground beef into 16 balls and place on a second baking sheet; bake at 425°F for 10–12 minutes until they reach 160°F internally.
- Transfer meatballs to a serving bowl and toss gently with half the chimichurri sauce.
- Divide roasted vegetables and meatballs among four plates, drizzle with remaining chimichurri sauce, and serve warm.
- Picky eaters can have the meatballs plain, with the chimichurri left off.
- Make ahead: mix the chimichurri and form the meatballs up to a day ahead, and keep both covered in the fridge.
On the side: Warm pita and hummus (5 min)
1 package pita bread, 1 container hummus
- Warm the pitas in a dry skillet or the oven for 1 to 2 minutes, cut into wedges and serve with the hummus.
Nutrition per serving
- Protein
- 38 g
- Carbohydrates
- 16 g
- Fiber
- 3 g
- Sugar
- 2 g
- Fat
- 22 g
- Saturated fat
- 8 g
- Sodium
- 540 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop