Preheat your oven to 400°F (200°C). Arrange the frozen meatballs on a baking sheet lined with parchment paper. Bake them for 15-20 minutes, or until heated through and slightly toasted.

While the meatballs are baking, add the garlic to your food processor and pulse until finely chopped. Add the parsley, cilantro, salt, and pepper; pulse until everything is mixed and chopped up nicely.

Drizzle in the red wine vinegar while continuing to process the herb mixture. Gradually pour in the olive oil while the processor is running until the chimichurri emulsifies.

Place the cooked meatballs in a large mixing bowl. Pour more than half of the chimichurri sauce over the meatballs and gently toss until well-coated.

Transfer the coated meatballs to a serving platter. Offer the remaining chimichurri sauce on the side for dipping.