Chimichurri Meatballs Whole 30
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These chimichurri Whole30 meatballs are flavorful and easy to make thanks to the aid of a food processor.

They’re spicy and soft, due to the Swiss chard, and perfect for a spring or summer Whole30. Is there a more efficient method to consume your greens?

Both the meatballs and the chimichurri are simple to make with the use of a food processor.

You add the meatball components to the food processor in batches, minus the meat, to make the garlic, herb, and Swiss chard base consistent and rapid.

The chimichurri, produced from 40 Aprons’ greatest chimichurri recipe, is also made in the food processor, in, oh, 3 minutes? (What are you waiting for if you don’t have a food processor yet?! This food processor is fantastic and inexpensive.)

It’s all right… You can tell everyone you spent hours cutting everything by hand in the kitchen. I’m not going to tell!

Chimichurri Meatballs Healthy
Food: Chimichurri Meatballs (Source: 40 Aprons)

Swiss chard is one of my favorite vegetables to cook with, especially when it’s in season.

It’s easy to get your greens, keep the meatballs soft, and enjoy some fresh summer vegetables by using a couple of cups of the veggie in these meatballs.

Pick up a bunch the next time you’re at Sprouts and make these Whole30 chimichurri meatballs! Oh, and what happens if you do?

Chimichurri Meatballs With Swiss Chard

10 minutes to prepare
Cooking time: 20 minutes
30 minutes in total

These Whole30 chimichurri meatballs are flavorful, with plenty of garlic and herbs, as well as Swiss chard. These chimichurri Whole30 meatballs are a terrific way to get your greens and make a quick Whole30 dinner.



  • 2 cloves garlic, peeled and smashed
  • 5 green onions, roughly chopped
  • 1 pound ground pork
  • 1/4 cup fresh cilantro, roughly chopped
  • 2 cups Swiss chard, roughly chopped
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon dried oregano
  • 2 tbsp coconut oil, for frying
  • 1 1/2 pinch salt
  • 1 pound of ground beef


  • 1/4 cup fresh parsley, roughly chopped
  • 1/4 cup fresh cilantro, roughly chopped
  • 1 1/2 tablespoon fresh lemon juice
  • 2 cloves garlic, peeled and smashed
  • 1 1/2 dried oregano
  • 1 pinch salt
  • 1 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup Sprouts Farmers Market olive oil or avocado oil

Instructions For Chimichurri Meatballs With Swiss Chard


Chimichurri Meatballs
Food: Chimichurri Meatballs (Source: 40 Aprons)
  1. In the bowl of a food processor, combine all chimichurri ingredients and process until completely chopped and smooth. Chill until meatballs are ready in a jar or an airtight container.

Meatballs that are Whole30 compliant

  1. To make the meatballs, combine 2 garlic cloves, green onions, and 1/4 cup fresh cilantro leaves in the bowl of a food processor. Process until the mixture is uniformly chopped.
  2. Process until the Swiss chard is diced and consistent, about a handful at a time. Add 1/2 teaspoon crushed red pepper flakes, 1 teaspoon dried oregano, 1-1 1/2 teaspoons salt, ground pork, and ground beef to the mixture in a large mixing bowl.
  3. Mix with your hands until everything is fully incorporated, but don’t overmix. Form into balls with a dish or a spoon. In a cast-iron skillet, heat enough coconut oil to coat the bottom of the skillet over medium heat. Cook, tossing periodically until the meatballs are beautifully browned and cooked through. Drain on a paper towel-lined dish after removing from the skillet.
  4. Serve with a generous helping of fresh chimichurri.

Nutrition Information

Serving: 4g, Calories: 821kcal, Carbohydrates: 5g, Protein: 43g, Fat: 70g, Saturated Fat: 23g, Cholesterol: 155mg, Sodium: 224mg, Potassium: 846mg, Fiber: 2g, Sugar: 1g, Vitamin A: 1998IU, Vitamin C: 20mg, Calcium: 74mg, Iron: 5mg, Net Carbs: 3g