Chicken Meatballs With Chimichurri Sauce Recipe (2024)

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 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 ⅛ 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

• 1 ½ 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

Chimichurri Sauce Ingredients

• ½ cup fresh parsley, minced
• ¾ cup extra virgin olive oil
• ¼ cup red wine vinegar
• 4 to 5 garlic cloves minced
• 2 green onions, sliced
• 2 tbsp. fresh oregano, minced
• ½ tsp. red pepper flakes
• 1 tbsp. fresh lemon juice
• Sea salt and freshly ground black pepper

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.

📖 Recipe

More Paleo Recipes