This post is sponsored by Sprouts Farmers Market. As always, all opinions and recipe are my own. Thanks for supporting the brands that support 40 Aprons!
These chimichurri Whole30 meatballs are packed full of flavor and come together easily with the help of a food processor. Ideal for those on a spring or summer Whole30, they’re garlicky and tender, thanks to the Swiss chard. Is there any better way to get your greens?
a) CHIMICHURRI! And
b) Majorly exciting announcement, y’all. And no, I’m not pregnant.
I’m working with Sprouts Farmers Market to bring you healthy, delicious recipes, and I couldn’t be more excited about it. I’ve been a major Sprouts fan since I lived in Austin and would drop by after law school to grab some awesome produce and, let’s be honest, wine. I was obsessed with the quality and the prices, and I was bummed when I moved back home to a Sprouts-less Memphis.
So imagine my delight when Sprouts put not one, but two, locations near us! I shop there every single week, loading up on their killer produce sales. It’s not every day that you can find blackberries for $0.99 and those coconut aminos you’ve been searching for (on sale, no less).
All of that to say, YES! Pretty much my reaction to this partnership:
Chimichurri. Whole30. Meatballs. Why? Because chimichurri is the best, and meatballs are the best, and meals ready in 30 minutes are also the best. And if you’re on a Whole30? You need flavor and leftovers and easy. And girl, I got you covered. These chimichurri Whole30 meatballs are bound to become a regular in your rotation.
With the help of the food processor, both the meatballs and the chimichurri are a cinch. You add the meatball ingredients, minus the meat, that is, to the food processor in batches, making the garlic, herb, and Swiss chard base uniform and so quick. The chimichurri, made from the best chimichurri recipe, one of 40 Aprons’ all-time most popular recipes, is made in the food processor, too, in, oh, 3 minutes? (If you don’t have a food processor yet, what are you waiting for?! This food processor is awesome and super budget-friendly.)
It’s OK… you can tell everyone you slaved in the kitchen for hours, chopping everything by hand. I won’t tell!
I love using Swiss chard, too, especially when it’s in season. Using a couple cups of the veggie in these meatballs makes it easy to get your greens, keep the meatballs tender, and indulge in some fresh summer produce. Grab a bunch the next time you’re at Sprouts and whip up these chimichurri Whole30 meatballs! Oh, and if you do? Tag @sprouts and @40aprons on Instagram! I love to see what you’re making out there.
To make these chimichurri Whole30 meatballs, I used
Chimichurri Whole30 Meatballs
- 2 cloves garlic , peeled and smashed
- 5 green onions , roughly chopped
- 1/4 cup fresh cilantro , roughly chopped
- 2 cups Swiss chard , roughly chopped
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon dried oregano
- 1 1/2 pinch salt
- 1 pound ground pork
- 1 pound ground beef
- 2 tbsp Sprouts Farmers Market coconut oil , for frying
- Combine all chimichurri ingredients in the bowl of a food processor and process until totally chopped and smooth. Transfer to a jar or air-tight container and chill until meatballs are ready.
- Make the meatballs: in the bowl of a food processor, combine 2 cloves garlic, green onions, and 1/4 cup fresh cilantro leaves. Process until chopped and uniform.
- Add the Swiss chard, a handful at a time, and process until chopped and uniform. Transfer mixture to a large mixing bowl and add 1/2 teaspoon crushed red pepper flakes, 1 teaspoon dried oregano, 1-1 1/2 teaspoons salt, ground pork, and ground beef.
- Using your hands, mix until well-combined, but don't overmix. Using a disher or spoon, shape into balls. Heat coconut oil in a cast-iron skillet over medium heat - use enough coconut oil to coat the bottom of the skillet. Add meatballs and cook, stirring occasionally, until nicely browned and cooked through. Remove from skillet and drain on a paper towel-lined plate.
- Serve with plenty of fresh chimichurri.
Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She’s been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.