Description
A delicious and elegant Chimichurri Chicken Meatballs recipe: tender baked chicken meatballs topped with a zesty, herbaceous chimichurri sauce and a cool, creamy feta cheese spread. Perfect for a gourmet dinner or appetizer.
Ingredients
Scale
- 1 egg
- 1 tbsp extra-virgin olive oil (or avocado oil)
- ¾ tsp kosher salt
- ½ tsp granulated garlic
- ½ tsp black pepper
- 1 lb ground chicken or turkey
- ⅓ cup Panko breadcrumbs (use Aleia’s brand for gluten-free)
- Non-stick spray for baking (e.g., avocado oil spray)
- ½ cup very finely chopped fresh parsley
- 2 tbsp white wine vinegar
- 1 garlic clove, grated or minced
- ½ tsp kosher salt
- ¼ tsp dried oregano
- ¼ tsp ground sumac (or paprika)
- ¼ cup plus 1 tbsp extra-virgin olive oil
- 1 (6-oz) block feta cheese
- ⅓ cup whole milk (or half-and-half)
- 1 tbsp fresh lemon juice
- Lemon zest (Optional Garnish)
- Microgreens (Optional Garnish)
Instructions
- Preheat oven: Preheat oven to 400ºF (200°C). Line a large baking sheet with parchment paper and lightly spray with non-stick spray.
- Prepare meatballs: In a large bowl, whisk together egg, olive oil, salt, garlic powder, and black pepper. Add ground chicken and panko, mixing until just combined. Divide mixture into 16–18 portions. Roll into balls, placing 1–2 inches apart on the baking sheet.
- Bake meatballs: Bake for 16–20 minutes, until firm to the touch and lightly golden.
- Prepare chimichurri: Combine parsley, vinegar, garlic, salt, oregano, and sumac (or paprika) in a medium bowl. Stir in olive oil and mix until well combined. Set aside.
- Prepare feta cream: In a food processor, combine feta, milk, and lemon juice. Blend until smooth and creamy.
- Assemble and serve: Spread feta cream on a serving platter. Scatter chicken meatballs on top and spoon chimichurri over the meatballs. Serve immediately.
Notes
- Meatball Texture: Do not overwork the ground chicken/panko. Mixing just until combined ensures the meatballs stay light and tender, not dense.
- Chimichurri Prep: Chimichurri is best made at least 30 minutes ahead of time to allow the flavors to fully meld.
- Feta Cream: Use a full-fat feta block for the richest flavor. If the cream is too thick, add a splash of extra milk; if too thin, add a tablespoon more crumbled feta.
- Serving Temperature: The contrast between the warm meatballs and the cool, tangy feta cream is key to the dish’s appeal. Serve immediately upon assembly.
- Storage: Cooked meatballs can be stored in the refrigerator for 3 days. Store the chimichurri and feta cream separately.
- Prep Time: 30 minutes
- Cook Time: 16 minutes
- Category: Dinner
- Method: Baking, Blending, Rolling
- Cuisine: South American/Mediterranean Fusion
Nutrition
- Serving Size: 1 serving (¼ of recipe)
- Calories: ~370 kcal
- Sugar: 1 g
- Sodium: 720 mg
- Fat: 27 g
- Saturated Fat: 7 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 135 mg