Chimichurri Chicken Meatballs with Whipped Feta Cream is a dish that feels like it belongs in a restaurant. High in protein and loaded with flavor, these baked chicken meatballs are sure to be a hit!
In our home, we’re big fans of meatballs. And we’re not picky – whether it’s beef, poultry, or even vegetarian options like bean balls, we love them all. While I’m a fan of my family’s traditional Italian meatballs and those quick 20-minute chickpea meatballs, these baked chicken meatballs are currently the crowd favorite.
Here’s why this recipe stands out:
- The meatballs are lean, yet incredibly moist and full of flavor.
- They’re baked, not fried.
- They come with a rich and creamy feta topping.
- The chimichurri sauce packs a punch of endless flavor.
How to Make Chimichurri Chicken Meatballs
These baked chicken meatballs, made with lean ground chicken, spices, and extra-virgin olive oil, are simply unbeatable. Whether you prepare them as an appetizer for a party or serve them as the main dish with your favorite sides (I enjoy pairing them with Parmesan Roasted Cauliflower or a refreshing Lemon Orzo Salad), this recipe is versatile. You can even make a double batch to freeze and have on hand for a quick dinner later!
Ingredients
- Ground Chicken: I prefer using 93% lean ground chicken to keep the meatballs moist and juicy. Ground turkey is a great alternative.
- Egg: Helps to bind the meatballs and adds moisture to keep them from becoming dry.
- Panko: Use classic or gluten-free panko to hold the meatballs together. Ground gluten-free oats can also work as an alternative.
- Spices: Garlic powder is my go-to for the meatballs. For the chimichurri, I use oregano and sumac. If sumac isn’t available, paprika is a good substitute.
- Feta: Look for feta cheese in blocks (packed in brine) rather than crumbles. The blocks hold more moisture, resulting in a creamier texture when whipped.
- Whole Milk: A little milk or half-and-half helps to blend the feta mixture smoothly.
- Lemon: Adds brightness and a touch of acidity to the feta cream.
- Parsley: The key ingredient for the chimichurri sauce.
- Extra-Virgin Olive Oil (EVOO): Use high-quality olive oil as it’s a central component of the chimichurri.
- Garlic: Adds a kick to the chimichurri.
- Vinegar: I prefer white wine vinegar for its milder flavor.
For exact measurements, refer to the recipe card below.
Substitutions and Additions
- Swap the Protein: These chicken meatballs also work well with ground turkey or beef. For a vegetarian twist, try my Chickpea Meatballs.
- Cilantro Option: You can make cilantro chimichurri instead of using parsley – both pair wonderfully with the whipped feta.
- Dairy-Free Version: Substitute firm tofu for feta cheese. Blend with your favorite dairy-free milk, add lemon juice and a dash of nutritional yeast. Season well with salt and pepper for flavor!
Directions
Step 1: Prepare Chicken Meatballs
In a large bowl, combine ground chicken, egg, panko, spices, and olive oil. Mix gently until well combined. Shape into golf ball-sized meatballs and place them on a baking sheet.
Step 2: Bake
Preheat the oven to 400°F and bake the meatballs for 16 to 20 minutes.
Step 3: Make Chimichurri
Mix parsley, vinegar, garlic, spices, and EVOO in a medium bowl until well blended.
Step 4: Whip Feta Cream
In a food processor, combine feta, milk, and lemon juice. Blend until smooth and creamy.
Step 5: Assemble the Dish
Spread the whipped feta cream on a serving platter. Arrange the chicken meatballs on top, and then spoon chimichurri sauce over everything. Serve and enjoy!
Serving Suggestions
These meatballs work great as an appetizer or main dish. For a complete meal, try pairing them with:
- Pasta or Orzo Salad: A Lemon Orzo Salad is a simple yet versatile side. A Pesto Tortellini Salad is another delicious option.
- Roasted Potatoes: Rosemary Smashed Potatoes complement the flavors of the meatballs and chimichurri well.
- Sautéed Vegetables: Try a quick 15-minute sautéed broccoli for a simple veggie side.
Storage Tips
- Store: It’s best to keep the feta cream, chimichurri, and chicken meatballs in separate containers. The feta cream and chimichurri will stay fresh in the refrigerator for up to a week, while the meatballs can be refrigerated for up to three days.
- Reheat: Allow the feta cream and chimichurri to sit at room temperature for 30 minutes to an hour before using. This will make them easier to spread. Reheat the meatballs in the microwave or a skillet over medium heat, adding a splash of water to help steam them.
- Freeze: Place cooled meatballs in a freezer-safe bag, removing as much air as possible. They can be frozen for up to three months. To reheat, preheat your oven to 350°F, place frozen meatballs in a baking dish coated with nonstick spray, and bake for 20 to 30 minutes until hot.
Equipment
- Large-rimmed baking sheet
- Food processor
- Mixing bowls
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
- Non-stick spray for baking (I use avocado oil spray)
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 oven to 400ºF. Line a large baking sheet with parchment paper, and lightly spray with non-stick spray. Prepare Chicken Meatballs: In a large bowl, combine egg, oil, salt, garlic powder, and black pepper; whisk well to combine. Add ground chicken and panko, and mix until just combined (do not overwork). Divide the mixture into 16 to 18 golf ball-size portions. Lightly oil your hands with olive oil (this helps the meatballs develop a more golden sheen during baking) and gently roll into balls, placing 1 to 2 inches apart on the baking sheet. Bake meatballs for 16 to 20 minutes, until firm to the touch.
- Meanwhile, prepare Chimichurri by combining parsley, vinegar, garlic, salt, oregano, and sumac (or paprika) in a medium bowl. Add olive oil and mix well to combine. Set aside.
- Prepare Feta Cream by combining feta, milk, and lemon juice in a food processor. Blend, stopping to scrape down the sides as needed, until the mixture comes together to form a smooth, thick cream consistency.
- Assemble by spreading Feta Cream on a serving platter or plate. Scatter chicken meatballs overtop, and spoon chimichurri over the meatballs.
Notes
- Store: Store the feta cream, chimichurri, and chicken meatballs separately, if possible! The feta cream and chimichurri can be refrigerated up to 1 week, while the meatballs will last 3 days.
- Reheat: Let the feta cream and chimichurri sit at room temperature for 30 minutes to 1 hour before enjoying. (This will help soften the sauce and cream, making them more spreadable.) The chicken meatballs can be rewarmed in the microwave or in a skillet over medium heat. (Cover the skillet and add a splash of water to help steam the meatballs.)
- Freeze: Place cooked and cooled meatballs in a freezer-safe zip-top storage bag (remove as much air as possible) and freeze for up to 3 months. If reheating frozen meatballs, preheat your oven to 350ºF. Arrange the meatballs in a baking dish coated with nonstick spray. Then, bake directly from frozen (no need to thaw) until hot, 20 to 30 minutes.
- Avoid using crumbled feta, which doesn’t hold as much moisture as the blocks.
NUTRITION INFORMATON: Serving: 4to 5 meatballs with feta cream and chimichurri | Calories: 439kcal | Carbohydrates: 6.5g | Protein: 24g | Fat: 36g | Saturated Fat: 8g | Sodium: 990mg | Fiber: 1g | Sugar: 2g
*I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands*
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