Chimichurri Pork Meatballs

These delicious Chimichurri Pork Meatballs are an easy, high-protein midweek hit that will satisfy even the hungriest family members. The lean pork mince and almond flour are more nutritious alternatives.

Servings: 12 | Prep time: 20 minutes | Cooking time: 15 minutes | Cut: pork leg



  • 500g lean pork mince
  • 1/2 cup almond flour
  • 1/2 cup fine bread crumbs
  • 1 egg
  • Salt and pepper
  • Olive oil to fry

Chimichurri sauce

  • 1 small shallot, cut into wedges
  • 3/4 cup flat-leaf parsley leaves
  • 1 fresh oregano leaves
  • 2 garlic cloves
  • 1 1/2 tsp. kosher salt
  • 1 tsp. freshly cracked black pepper
  • 1/2 tsp. red pepper flakes
  • 3/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar, plus more to taste



  1. Combine the lean pork mince, almond flour, bread crumbs, egg, salt and pepper in a bowl.
  2. Mix well and roll into balls.
  3. Fry in olive oil until crispy.
  4. Serve with Chimichurri sauce.

Chimichurri sauce

  1. In the base of a food processor, combine the shallot, parsley, oregano, garlic cloves, salt, and pepper. Pulse until well combined but still slightly chunky.
  2. Transfer the mixture to a small bowl. Add the olive oil, vinegar, and red pepper flakes. Stir to combine. Store refrigerated in an airtight container for up to two weeks.

Note: makes 1 1/4 cup 

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