Chicken Chimichurri Cocktail Meatballs

This crowd-pleasing Chicken Chimichurri Cocktail Meatballs recipe are guaranteed to be a hit at your next party!  They’re super easy to make and they make a really impressive presentation.

The chimichurri sauce that these cocktail meatballs are served with is super easy to make and completely habit forming!  You’ll definitely want to show these cocktail meatballs off at your next party!

This chimichurri chicken meatball recipe is an easy one to make.  You can make the meatballs ahead of time and reheat before serving.  The sauce is served at room temperature.

What Is Chimichurri?

Chimichurri is a delicious (and nutritious) blend of fresh herbs, garlic, extra-virgin olive oil, lemon juice and red wine vinegar.  It’s similar to pesto and it can be served with grilled chicken or fish.  

Chicken Cocktail Meatballs Recipe

For The Chimichurri Sauce

• Fresh parsley and cilantro
• Extra-virgin olive oil
• Red wine vinegar
• Honey
• Red pepper flakes
• Lemon juice and zest
• Salt and freshly ground black pepper to taste

For The Chicken Meatballs

• Ground chicken
• Dried bread crumbs or panko
• Green onions
• Garlic
• Egg
• Salt and freshly ground black pepper

Find printable recipe with the measurements below.

How to Make Chicken Meatballs

For The Chimichurri Sauce

1. Blend the ingredients for the sauce
2. Refrigerate for up to 1 hour before serving

For The Chicken Meatballs

1. Mix together the ground chicken, bread crumbs, scallions, garlic, and egg to a medium size bowl.
2. Season with salt and pepper
3. Form into small meatballs
4. Heat oil in skillet or Dutch oven
5. Cook the meatballs in batches
6. Pour half of the chimichurri sauce onto a platter
7. Transfer the meatballs to the platter and spoon the remaining chimichurri sauce over the meatballs
8. Insert toothpicks

How To Store Leftovers

Store leftovers in an airtight container in the refrigerator. If properly stored, they should last 3-4 days.

Can I Freeze The Meatballs?

Yes, you can freeze these meatballs. Here’s how:

1. Line a cookie sheet with a Silpat, parchment paper or waxed paper.
2. Label freezer bags with date and contents of bags.
3. Place the cooked meatballs that are cooled to room temperature on the the silicon mat or parchment paper. 
4. Put the cookie sheet in the freezer for 1-2 hours until the meatballs are frozen solid.
5. Transfer the frozen meatballs to the prepared freezer bags and store in the freezer.
6. If properly stored, the meatballs should last up to 2 months.
7. To thaw them, transfer the bag of frozen meatballs from the freezer to the refrigerator to allow them to thaw overnight or for 24 hours.

Looking For More Easy Appetizer Recipes?

• Cranberry Baked Brie
• Boursin Deviled Eggs
• Baked Zucchini Chips
• Chipotle Black Bean Dip
• Homemade Guacamole

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Yield: 6 Servings

Chicken Chimichurri Cocktail Meatballs

Prep Time 30 minutes

Cook Time 1 hour

Total Time 1 hour 30 minutes

This crowd-pleasing Chicken Chimichurri Cocktail Meatballs recipe is guaranteed to be a hit at your next party!  They're super easy to make and they make a really impressive presentation.

Ingredients

Chimichurri Sauce

• 1 bunch parsley, finely chopped
• 1/2 cup cilantro, finely chopped
• 1 cup extra-virgin olive oil
• 1/2 cup red wine vinegar
• 2 teaspoons pure clover honey
• 1 teaspoon red pepper flakes
• juice and zest of 1 lemon
• salt and freshly ground black pepper to taste

Chicken Meatballs

• 1-1/2 pound ground chicken
• 1/4 cup dried bread crumbs
• 3 tablespoons scallions, minced
• 1 clove garlic, finely minced
• 1 raw egg
• 1 teaspoon each salt and freshly ground black pepper

Instructions

Chimichurri Sauce

1. In a medium size bowl, blend all of the ingredients for the chimichurri sauce.
2. Refrigerate for up to 1 hour before serving.

Chicken Meatballs

1. Add the ground chicken, bread crumbs, scallions, garlic, and egg to a medium size bowl.
2. Add salt and freshly ground black pepper.
3. Gently blend the meatball ingredients - making sure not to overwork the meat (or you'll have tough meatballs).
4. Form the meat into 1 inch balls.
5. Heat 1-2 tablespoons extra-virgin olive oil in a large skillet or Dutch oven.
6. Add the meatballs and fry on low heat for about 5 - 7 minutes or until lightly browned and cooked through. Cook in batches.
7. To assemble, pour half of the chimichurri sauce onto a platter. Transfer the meatballs to the platter and spoon the remaining chimichurri sauce over the meatballs. Insert toothpicks.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 674Total Fat: 54gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 41gCholesterol: 193mgSodium: 433mgCarbohydrates: 13gFiber: 1gSugar: 7gProtein: 37g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.