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Dinner recipe · from the recipe book

Beef and Mushroom Meatballs with Chimichurri

Juicy, savory beef-and-mushroom meatballs roasted alongside crisp red potatoes, finished with a bright, garlicky parsley chimichurri and a tangy romaine-tomato salad.

Beef and Mushroom Meatballs with Chimichurri

Ingredients

  • 1 lb500 gGround beef, 90% lean
  • 3¼ cups sliced225 gWhite mushroomsfinely chopped
  • ½ cup50 gPlain dry breadcrumbs
  • 1 large50 gEggsbeaten
  • 4 cloves12 gGarlicminced, divided
  • ¾ tsp5 gSaltdivided
  • ¾ tsp2 gBlack pepperdivided
  • 3½ small600 gRed potatoescut into 1-inch chunks
  • ⅓ cup75 gOlive oildivided
  • ⅔ cup chopped40 gFresh parsleyfinely chopped
  • 2 tsp2 gDried oregano
  • ½ tsp1 gCrushed red pepper
  • 2 tbsp30 gApple cider vinegardivided
  • 5⅓ cups chopped250 gRomaine lettucechopped
  • 1⅓ cups200 gCherry tomatoeshalved
  • ½ medium50 gRed onionthinly sliced

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. Divide the ingredients before you start: split the garlic into two equal halves (one for the meatballs, one for the sauce); set aside 3/5 of the salt for the meatballs, 1/5 for the potatoes and 1/5 for the sauce; split the black pepper in half (meatballs and potatoes); and set aside 1/5 of the olive oil for the potatoes, 2/3 for the sauce and the rest for the salad.
  3. Toss the red potatoes with the potato share of the olive oil, the potato share of the salt and the potato share of the black pepper. Spread them on one side of the sheet pan and roast for 10 minutes.
  4. Meanwhile, in a large bowl, mix the mushrooms, breadcrumbs, egg, the meatball half of the garlic, the meatball share of the salt and the meatball share of the black pepper. Add the ground beef and mix gently with your hands until just combined.
  5. Roll the mixture into 20 balls about 1.5 inches wide.
  6. Stir the potatoes, then set the meatballs on the empty side of the sheet pan. Roast 18 to 20 minutes, until the potatoes are golden and the meatballs are browned and reach 160°F (71°C) in the center.
  7. While they roast, make the chimichurri: stir together the parsley, the sauce half of the garlic, the oregano, the red pepper flakes, two-thirds of the cider vinegar, the sauce share of the olive oil and the sauce share of the salt. Let it stand so the flavors meld.
  8. Make the salad: toss the romaine, cherry tomatoes and red onion with the salad share of the olive oil and the remaining one-third of the cider vinegar.
  9. Spoon the chimichurri over the meatballs and potatoes, and serve with the salad.

Check labels: Dairy-free when you buy plain dry breadcrumbs made without milk.

Contains: Egg, Gluten. Some brands contain milk, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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