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Chimichurri Chicken Meatballs with Feta Cream
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4.91 from 10 votes

Chimichurri Chicken Meatballs with Feta Cream

Chimichurri Chicken Meatballs with Whipped Feta Cream is a restaurant-worthy appetizer or entree. High in protein, packed with flavor, and baked instead of pan-fried.
Prep Time30 minutes
Cook Time16 minutes
Total Time45 minutes
Course: Appetizer, Entree, Main
Cuisine: Mediterranean
Diet: Gluten Free
Servings: 4
Author: Jamie Vespa MS, RD

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 (Use Aleia's brand if making gluten free)
  • 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 golfball-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

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