These chimichurri Whole30 meatballs are packed with flavor, full of garlic and herbs, and Swiss chard. A great way to get your greens, these chimichurri Whole30 meatballs make a great and easy Whole30 dinner.
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.
This food processor is awesome and affordable.