Chimichurri Chicken Meatballs with Feta Cream Recipe
Delicious and savory Chimichurri Chicken Meatballs served with a creamy feta sauce, perfect as an appetizer or main dish. These gluten-free meatballs feature ground chicken mixed with flavorful spices, baked to perfection and topped with fresh, herbaceous chimichurri and smooth feta cream for a Mediterranean-inspired delight.
- Prep Time: 30 minutes
- Cook Time: 16 minutes
- Total Time: 45 minutes
- Yield: 4 servings (16 to 18 meatballs)
- Category: Entree
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
Chicken Meatballs
- 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)
Chimichurri
- 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
Feta Cream
- 1 (6-oz.) block feta cheese
- 1/3 cup whole milk (or half-and-half)
- 1 Tbsp. fresh lemon juice
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 400ºF. Line a large rimmed baking sheet with parchment paper and lightly spray it with non-stick spray to prevent sticking.
- Make Chicken Meatball Mixture: In a large bowl, whisk together the egg, olive oil, kosher salt, granulated garlic, and black pepper. Add the ground chicken and panko breadcrumbs, then mix gently until just combined, careful not to overwork the mixture to keep the meatballs tender.
- Form Meatballs: Divide the mixture into 16 to 18 golf ball-sized portions. Lightly oil your hands with olive oil to help the meatballs achieve a golden crust during baking, then gently roll each portion into a ball and place them 1 to 2 inches apart on the prepared baking sheet.
- Bake Meatballs: Bake the meatballs in the preheated oven for 16 to 20 minutes or until they are firm to the touch and cooked through.
- Prepare Chimichurri: While the meatballs bake, combine finely chopped parsley, white wine vinegar, minced garlic, kosher salt, dried oregano, and ground sumac or paprika in a medium bowl. Stir in the olive oil until fully incorporated. Set this fresh chimichurri sauce aside for serving.
- Make Feta Cream: In a food processor, blend the block of feta cheese, whole milk, and fresh lemon juice. Stop occasionally to scrape down the sides until you achieve a smooth, thick cream consistency.
- Assemble and Serve: Spread the feta cream evenly on a serving platter or plate. Scatter the baked chicken meatballs over the feta cream and generously spoon the chimichurri sauce on top of the meatballs. Serve warm and enjoy your Mediterranean-inspired meal.
Notes
- Store the feta cream, chimichurri, and chicken meatballs separately if possible. The feta cream and chimichurri can be refrigerated for up to 1 week, while the cooked meatballs will keep for 3 days in the fridge.
- To reheat, let the feta cream and chimichurri come to room temperature for 30 minutes to 1 hour to soften and improve spreadability. Warm the meatballs in the microwave or in a skillet over medium heat; cover the skillet and add a splash of water to steam the meatballs and keep them moist.
- To freeze, place cooled cooked meatballs in a freezer-safe zip-top bag, removing as much air as possible. Freeze for up to 3 months. Reheat frozen meatballs by baking directly from frozen at 350ºF for 20 to 30 minutes in a nonstick-sprayed baking dish until heated through.
- Avoid crumbled feta for the cream, as block feta retains moisture better to create a smooth, creamy texture.
