Chimichurri Chicken or Turkey Meatballs with Feta Cream

dishingouthealth.com
serves 4
Chimichurri Chicken/Turkey Meatballs with Whipped Feta Cream is a restaurant-worthy appetizer or entree. High in protein, packed with flavor, and baked instead of pan-fried.
Ingredients
Meatballs

1 egg
1 Tbsp. extra-virgin olive oil (or avocado oil)
¾ tsp. kosher salt
½ tsp. granulated garlic
½ tsp. black pepper
1 lb. ground chicken or turkey
⅓ cup Panko breadcrumbs
Non-stick spray for baking (I use avocado oil spray)

Chimichurri

½ cup very finely chopped fresh parsley
2 Tbsp. white wine vinegar
1 grated or minced garlic clove
½ tsp. kosher salt
¼ tsp. dried oregano
¼ tsp. ground sumac (or paprika)
¼ cup plus 1 Tbsp. extra-virgin olive oil

Feta Cream

1 (6-oz.) block feta cheese*
⅓ cup whole milk (or half-and-half)
1 Tbsp. fresh lemon juice

Preparation

Preheat oven to 400ºF. Line a large baking sheet with parchment paper, and lightly spray with non-stick spray.
Prepare 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.