Printer icon

Chicken Meatballs With Chimichurri Sauce Recipe

A meatball recipe might be one of the most flexible dishes that exist – there are so many variations in the kind of meat and seasonings to include, what to top them with, and how to serve. We love this chicken meatball version for a few reasons.

Chicken Meatballs With Chimichurri Sauce

Chicken is an inexpensive protein, making this dish budget-friendly. Although this dish does take about 50 minutes altogether, you can easily prep your sauce and meatballs in advance for less hectic meal prep. Finally, kids love meatballs! If your children are spice-averse, just serve their plates with little to no Chimichurri sauce.

Since Paleo meatball recipes don’t include flour or other non-Paleo “binding” ingredients, sometimes it can be a bit harder for your meatballs to stay together while you’re forming them.

Here are a few tips for making the meatball formation process as easy as possible: Wet your hands with cold water (and keep a bowl of this to the side to dip into) before you start working – this will keep the meat from sticking to your hands as you work. It isn’t necessary, but you can also use a small ice cream scoop or 1/8 cup measure to help you portion the balls – this will help get a consistent size the first time so you’re not trying to add or take away meat as you form them.

There are a few ways to pair these meatballs for a complete meal. There are tons of noodle replacements to try with this dish for a more typical meatball pairing. Or, for a twist, try serving these atop the cooked vegetable salad – just omit the dressing in the recipe for a spicy, simple meal!

Chicken Meatballs With Chimichurri Sauce Recipe

Serves: 4 Prep: 20 min Cook: 30 min

Ingredients

Chimichurri Sauce Ingredients

Chicken Meatballs With Chimichurri Sauce Recipe Preparation

Preparation

  1. Preheat oven to 375 F.
  2. In a bowl, combine the ground chicken, green onions, garlic, parsley, and egg; season with salt and pepper to taste.
  3. Form the meatballs with your hands and set them aside.
  4. Melt coconut oil in a skillet over medium-high heat and brown the meatballs on all sides for 2 to 3 minutes per side.
  5. Place the chicken meatballs on a baking sheet and bake in the oven for 15 to 20 minutes or until the meatballs are cooked through.
  6. Place all the ingredients for the Chimichurri sauce in a food processor, season with salt and pepper to taste, and pulse until smooth.
  7. Let the meatballs rest for 2 to 3 minutes and serve topped with the Chimichurri sauce.
Print Pin
No ratings yet

Chicken Meatballs With Chimichurri Sauce Recipe

Simple, spicy, and savory – this chicken meatball recipe is a delicious and versatile protein option for any meal.
Course Main Course
Cuisine American
Keyword chicken, chicken meatballs, chimichurri sauce, meatballs
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 people
Calories 658kcal
Cost 8

Ingredients

  • 1 1/2 lb. ground chicken
  • 1 egg beaten
  • 2 green onions minced
  • 2 garlic cloves minced
  • 2 tbsp. fresh parsley minced
  • Coconut oil
  • Sea salt and freshly ground black pepper
  • 1/2 cup fresh parsley minced
  • 3/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 4 to 5 garlic cloves minced
  • 2 green onions sliced
  • 2 tbsp. fresh oregano minced
  • 1/2 tsp. red pepper flakes
  • 1 tbsp. fresh lemon juice
  • Sea salt and freshly ground black pepper

Instructions

  • Preheat oven to 375 F.
  • In a bowl, combine the ground chicken, green onions, garlic, parsley, and egg; season with salt and pepper to taste.
    1 1/2 lb. ground chicken, 1 egg, 2 garlic cloves, 2 tbsp. fresh parsley, Sea salt and freshly ground black pepper, 2 green onions
  • Form the meatballs with your hands and set them aside.
  • Melt coconut oil in a skillet over medium-high heat and brown the meatballs on all sides for 2 to 3 minutes per side.
    Coconut oil
  • Place the chicken meatballs on a baking sheet and bake in the oven for 15 to 20 minutes or until the meatballs are cooked through.
  • Place all the ingredients for the Chimichurri sauce in a food processor, season with salt and pepper to taste, and pulse until smooth.
    Sea salt and freshly ground black pepper, 1/2 cup fresh parsley, 3/4 cup extra virgin olive oil, 1/4 cup red wine vinegar, 4 to 5 garlic cloves minced, 2 tbsp. fresh oregano, 1/2 tsp. red pepper flakes, 1 tbsp. fresh lemon juice, 2 green onions
  • Let the meatballs rest for 2 to 3 minutes and serve topped with the Chimichurri sauce.

Nutrition

Calories: 658kcal | Carbohydrates: 9g | Protein: 33g | Fat: 56g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 36g | Trans Fat: 0.1g | Cholesterol: 187mg | Sodium: 143mg | Potassium: 1152mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1742IU | Vitamin C: 25mg | Calcium: 175mg | Iron: 6mg