Name: Chimichurri Chicken Meatballs with Feta Cream Recipe
Prep time: 30 min
Cook time: 16 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 egg; 1 Tbsp. extra-virgin olive oil (or avocado oil); 3/4 tsp. kosher salt; 1/2 tsp. granulated garlic; 1/2 tsp. black pepper; 1 lb. ground chicken or turkey; 1/3 cup Panko breadcrumbs (Use Aleia’s brand if making gluten free); Non-stick spray for baking (avocado oil spray recommended); 1/2 cup very finely chopped fresh parsley; 2 Tbsp. white wine vinegar; 1 grated or minced garlic clove; 1/2 tsp. kosher salt; 1/4 tsp. dried oregano; 1/4 tsp. ground sumac (or paprika); 1/4 cup plus 1 Tbsp. extra-virgin olive oil; 1 (6-oz.) block feta cheese; 1/3 cup whole milk (or half-and-half); 1 Tbsp. fresh lemon juice

Jump to Recipe· 3.9 from 24 reviews

The Chimichurri Chicken Meatballs with Feta Cream Recipe is an irresistible fusion of vibrant Mediterranean flavors and comforting textures that will brighten any meal. Combining tender, juicy chicken meatballs with a zesty, herb-packed chimichurri sauce and a luxuriously creamy feta topping, this dish delivers layers of fresh, tangy, and savory notes that make it perfect for everything from casual weeknight dinners to sharing with friends at your next gathering. It’s an exciting way to bring a burst of color and flavor to your table while keeping things gluten-free and filled with wholesome ingredients.

Ingredients You’ll Need

In the first image, a clear glass bowl sits on a white marbled surface, holding several layers: at the bottom, light pink raw ground meat; on top to one side, a large mound of light brown breadcrumbs; next to it, a bright yellow raw egg yolk sitting on a small pool of egg white; scattered near the yolk are white salt and black pepper powders. The second image shows the same clear glass bowl on the white marbled surface but now filled with a single, smooth, evenly mixed pale pink and light brown ground meat mixture with a moist texture, with some residue clinging to the sides of the bowl. photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simplicity and the quality of its ingredients. Each component plays a vital role in balancing flavors and textures—from the ground chicken providing a tender base, to the fresh herbs in the chimichurri adding brightness, and the creamy feta cream that rounds it all out with tangy richness.

Ground chicken or turkey (1 lb.): Choose lean meat for juicy, tender meatballs with a light texture.
Egg (1): Binds the meatballs together perfectly without overpowering.
Extra-virgin olive oil (1 Tbsp plus 1/4 cup plus 1 Tbsp): Adds richness to meatballs and silky smoothness to chimichurri.
Kosher salt (3/4 tsp + 1/2 tsp + 1/2 tsp): Enhances every flavor layer across the dish.
Granulated garlic (1/2 tsp): Imparts a subtle savory warmth.
Black pepper (1/2 tsp): Adds gentle heat for complexity.
Panko breadcrumbs (1/3 cup): Provides lightness and structure; use gluten-free if needed.
Fresh parsley (1/2 cup, finely chopped): Essential for fresh, green vibrancy in the chimichurri.
White wine vinegar (2 Tbsp): Brings bright acidity that balances richness.
Garlic clove (1, grated or minced): Delivers pungent aroma to the chimichurri.
Dried oregano (1/4 tsp): Offers a warm Mediterranean touch.
Ground sumac or paprika (1/4 tsp): Imparts tangy or smoky notes to elevate the sauce.
Block feta cheese (6 oz.): Choose a firm block for luscious creaminess in the feta cream.
Whole milk or half-and-half (1/3 cup): Helps create the silky texture of the feta cream.
Fresh lemon juice (1 Tbsp): Adds a zesty brightness that lifts the cream.
Non-stick or avocado oil spray: Ensures perfect baking without sticking.

How to Make Chimichurri Chicken Meatballs with Feta Cream Recipe

Step 1: Prepare the Oven and Baking Sheet

Start by preheating your oven to 400ºF and lining a large rimmed baking sheet with parchment paper. Lightly spray the parchment with non-stick spray to make sure the meatballs bake evenly and release effortlessly once done. This simple setup will ensure your meatballs get that perfect golden exterior without sticking or drying out.

Step 2: Mix Chicken Meatball Ingredients

In a large bowl, whisk together the egg, olive oil, kosher salt, granulated garlic, and black pepper until well combined. Then add the ground chicken and panko breadcrumbs, gently folding everything together just until mixed. Overworking the meat can make the meatballs tough, so keep the mix tender and light for the best texture.

Step 3: Shape and Bake the Meatballs

Divide the mixture evenly into 16 to18 golfball-sized portions. Lightly oil your hands with olive oil to prevent sticking and help create a nice sheen on the meatballs as they bake. Roll each portion gently into a ball and place them on the baking sheet, leaving about 1 to 2 inches between each. Bake for 16 to 20 minutes until the meatballs are firm to the touch and beautifully golden.

Step 4: Make the Chimichurri Sauce

While the meatballs bake, combine the finely chopped fresh parsley, white wine vinegar, garlic, salt, oregano, and sumac (or paprika if you prefer) in a medium bowl. Stir in the olive oil and mix well to meld all the flavors together. This bright, herbaceous chimichurri will be the perfect punch of freshness that brings the dish alive.

Step 5: Prepare the Feta Cream

In a food processor, blend the block of feta cheese with the milk and lemon juice until the mixture is smooth and creamy. Stop occasionally to scrape down the sides for an even texture. This rich, tangy feta cream is the luscious finishing touch, adding a cooling balance to the zesty chimichurri and savory meatballs.

Step 6: Assemble Your Dish

Spread a generous layer of the feta cream on your serving platter or individual plates. Arrange the warm chicken meatballs on top, then spoon the fresh chimichurri sauce over everything. This style of presentation not only looks stunning but lets every bite deliver a perfect harmony of textures and flavors straight to your fork.

How to Serve Chimichurri Chicken Meatballs with Feta Cream Recipe

The image shows a close-up of a white plate with about ten golden brown meatballs arranged in a cluster. Each meatball has a slight crispy surface and is topped with bright green chopped herbs mixed with tiny bits of garlic or onion. Below the meatballs, there is a thick, creamy white sauce spread in a loose, uneven circle around the plate’s center, with some yellowish oil pooling near the center. A bronze spoon holds one meatball, scooping it slightly from the group, with the woman's hand barely visible holding the spoon. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of extra chopped fresh parsley or a few crumbles of feta on top can add a fresh pop of color and extra flavor. Consider a drizzle of good extra-virgin olive oil for shine and richness, or some thinly sliced red chili if you want a touch of heat. These small touches bring your presentation and taste to the next level.

Side Dishes

These chicken meatballs pair beautifully with crisp salads, lightly roasted vegetables, or warm pita bread to scoop up every last bit of the luscious sauces. A simple cucumber and tomato salad or a tangy tabbouleh would highlight the Mediterranean flair perfectly. Choose sides that complement but don’t overpower the bold flavors of the dish.

Creative Ways to Present

Serve as a casual appetizer by skewering two or three meatballs and drizzling with chimichurri and feta cream for easy finger food. Or make it a main course by plating alongside a bed of fluffy couscous or cauliflower rice. For a tapas-style meal, add small bowls of olives, roasted nuts, and fresh bread, inviting everyone to dig in and customize their flavors.

Make Ahead and Storage

Storing Leftovers

You can keep leftovers fresh by storing the chicken meatballs, chimichurri, and feta cream separately in airtight containers in the refrigerator. This keeps each component tasting its best. The sauces will keep up to a week, while the meatballs are best consumed within three days for optimal juiciness and texture.

Freezing

If you want to save meatballs for later, freeze cooked and cooled meatballs in a zip-top bag with as much air removed as possible. They’ll keep in the freezer for up to three months. When ready to eat, simply bake them straight from frozen in a preheated 350ºF oven until heated through, preserving that fresh-baked flavor without any fuss.

Reheating

For the best texture and flavor, bring the feta cream and chimichurri to room temperature for about 30 minutes before serving, which softens the sauces nicely. Reheat meatballs gently in a skillet with a splash of water covered by a lid to steam them, or use the microwave if short on time. This helps maintain the juiciness and flavor without drying out.

FAQs

Can I make this recipe gluten-free?

Absolutely! Just swap regular panko breadcrumbs for a gluten-free variety like Aleia’s brand, and you’re all set. This keeps the meatballs light and tender without compromising the texture.

Can I substitute ground turkey for chicken?

Yes, ground turkey works perfectly in this recipe and will yield similarly tender meatballs. Both options absorb the chimichurri and feta cream beautifully.

Is it possible to make the chimichurri ahead of time?

Definitely. The chimichurri actually tastes better after a few hours or overnight in the fridge as the flavors meld. Just give it a quick stir before serving.

What if I don’t have sumac—can I use something else?

If sumac is unavailable, paprika is a lovely substitute that adds a smoky depth and vivid color without overpowering the other herbs.

How do I keep the feta cream smooth if it thickens in the fridge?

If it seems too thick after chilling, simply stir in a splash of milk or lemon juice to loosen it up. Letting it sit at room temperature also helps soften it before serving.

Final Thoughts

Give the Chimichurri Chicken Meatballs with Feta Cream Recipe a try the next time you want to impress with something vibrant, hearty, and delicious. It’s a dish that feels special without being complicated, delivering bold flavors and textures that will make your taste buds celebrate. Once you taste this perfect balance of fresh chimichurri, creamy feta, and savory chicken, it’s sure to become a favorite in your recipe rotation!