Juicy baked chicken meatballs flavored with chimichurri sauce, served on a bed of sautéed zucchini noodles with creamy burrata and a drizzle of extra chimichurri. Fresh, light, and full of flavor!
If you’re craving something fresh, satisfying, and a little bit fancy (without a lot of fuss), these Chicken Chimichurri Meatballs over Zoodles with Burrata check every box. Juicy, herb-packed meatballs meet twirly zucchini noodles and creamy burrata, and the whole dish comes together in under 45 minutes (30 minutes if you've prepped the chimichurri).
I had a blast working on this recipe, and my partner keeps asking for it again and again, so we have been eating this on repeat. When I warmed it up at work, people kept telling me how great it smelled. And yes, it tasted just as good as it smelled, even the next day.
I promise: this is the kind of restaurant-quality dinner you’ll want to add to your weeknight rotation and pull out when friends are coming over.
Why You’ll Love This Recipe
- Flavor-packed: Thanks to my Homemade Chimichurri Sauce (trust me, make it from scratch.... it’s worth it!).
- Light but satisfying: Protein, fresh veggies, and indulgent cheese keep things balanced.
- Easy to scale: Make a smaller weeknight portion or a big platter for a dinner party.
Ingredients You’ll Need
For the Meatballs
- 1 pound ground chicken
- ¼ cup Chimichurri Sauce (plus extra for drizzling)
- ⅓ cup grated Parmesan Romano cheese
- ½ cup panko breadcrumbs
- 1 teaspoon salt
- Freshly cracked black pepper
- Olive oil, for drizzling
- Extra Parmesan Romano, for sprinkling
For the Zoodles & Serving
- 2–3 medium zucchini, spiralized. Simplify and buy pre-spiralized zucchini from your local grocery store.
- Olive oil
- Salt and freshly cracked black pepper
- 2 balls burrata cheese
For the Chimichurri
- 2 cups arugula, packed
- ½ cup fresh basil leaves
- ½ cup chives or green onions (roughly chopped)
- 1–2 sprigs fresh tarragon
- ⅓ cup almonds or walnuts (or nut of choice)
- 1 large garlic clove
- ½ teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 2 tablespoons red wine vinegar
- ½ to ¾ cup olive oil (adjust to desired consistency)
How to Make It
1. Make the chimichurri
Combine chimichurri ingredients in a food processor and pulse until a rough sauce is formed.
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2. Mix & Shape the Meatballs
Combine the ground chicken, chimichurri, Parmesan Romano, panko, salt, and pepper. Mix gently; overmixing can make meatballs tough. Use a cookie scoop for evenly sized meatballs!
3. Bake Until Golden
Arrange meatballs on a lined or oiled baking sheet. Drizzle with olive oil and sprinkle extra Parmesan on top. Bake at 400°F for 10 minutes, carefully flip (they can get a little sticky!), and bake 5 more minutes until cooked through.
4. Sauté the Zoodles
While the meatballs bake for the last 5 minutes, quickly sauté the spiralized zucchini with olive oil, salt, and pepper. Don’t overcook, it only takes about 2-3 minutes, you want them tender but still with a bite.
5. Plate & Drizzle
Divide the zoodles onto plates, nestle creamy burrata in the center, top with warm meatballs, and finish with a drizzle of chimichurri sauce. Heaven!
Tips for the Best Meatballs
- Use fresh chimichurri: My Arugula Chimichurri is bright, garlicky, and so much better than store-bought.
- Don’t overwork the meat: Gently mix until just combined to keep them juicy and prevent them from getting tough.
- Bake, don’t fry: It’s easier, cleaner, and still yields a golden, tender meatball.
- Zoodles need love: Don’t let them sit in the pan too long; they get watery. A quick sauté does the trick.
More Recipes to Pair with This Dish
While this is a meal on it's own, here are a few favorites that play nicely with these meatballs if you're having a little gathering:
- Homemade Garlic Bread: Perfect for soaking up that burrata and extra sauce.
- Smashed Fingerling Potatoes: If you want something heartier than zoodles.
- Summer Peach Salad: Sweet, salty, and super fresh alongside the savory meatballs.
- Little Gem Salad: A light but flavorful side salad packed with fresh veggies and herbs.
How to Store & Reheat
- Store: Leftover meatballs keep well in an airtight container in the fridge for up to 3 days. Store the zoodles separately to prevent sogginess.
- Reheat: Gently reheat meatballs in the oven or microwave. Warm zoodles quickly in a pan for best texture.
- Make Ahead: Meatballs can be shaped ahead and frozen raw, just bake from frozen, adding 3-5 minutes to the cooking time.
Recipe
Chicken Chimichurri Meatballs over Zoodles with Burrata
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*Easily adjust serving size to your liking by clicking the number under servings or with the boxes below in the ingredients section.
Equipment
- Parchment Paper
- Metal Spatula
- Nonstick Frying Pan
- Food Processor to make the chimichurri
- 1 ½ tablespoon cookie scoop optional
Ingredients
For the Meatballs:
- 1 pound ground chicken
- ¼ cup chimichurri sauce plus extra for drizzling
- ⅓ cup grated Parmesan Romano cheese see notes below
- ½ cup panko breadcrumbs or almond flour for low-carb or gluten-free
- 1 teaspoon Kosher salt
- Freshly cracked black pepper to taste
- Olive oil for drizzling
- Extra Parmesan Romano for sprinkling
For the Zoodles & Serving:
- 2-3 medium zucchini 14-16 ounces spiralized. (Check the prepared vegetable section of your local market for spiralized zucchini)
- 2 teaspoon Olive oil
- Salt and freshly cracked black pepper to taste
- 2 balls burrata cheese cut in half
For the Chimichurri
- 2 cups arugula packed
- ½ cup fresh basil leaves
- ½ cup chives or green onions roughly chopped
- 1 –2 sprigs fresh tarragon
- ⅓ cup almonds or walnuts or nut of choice
- 1 large garlic clove
- ½ teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 2 tablespoons red wine vinegar
- ½ to ¾ cup olive oil adjust to desired consistency
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Instructions
Make the Chimichurri:
- In a food processor, combine 2 cups arugula, ½ cup basil, ½ cup chives or green onions, 1–2 sprigs of tarragon, ⅓ cup nuts, 1 large garlic clove, ½ teaspoon red pepper flakes, and 1 teaspoon kosher salt. Pulse until the herbs and nuts are finely chopped. Add 2 tablespoons red wine vinegar and slowly drizzle in ½ to ¾ cup olive oil while pulsing until the mixture becomes a loose, spoonable sauce. Taste and adjust salt or oil as needed for balance and texture.
Preheat the oven:
- Preheat your oven to 400°F (200°C). Lightly oil a baking sheet or line it with parchment paper.
Make the Meatballs:
- In a large bowl, combine 1 pound ground chicken, ¼ cup chimichurri sauce, ⅓ cup grated Parmesan Romano cheese, ½ cup panko breadcrumbs, 1 teaspoon salt, and a few cracks of freshly cracked black pepper. Mix until just combined, being careful not to overmix.
- Shape the mixture into 12 meatballs (about 1 ½ tablespoons each) and place them evenly spaced on the prepared baking sheet. Drizzle the tops lightly with olive oil and sprinkle each meatball with ¼ teaspoon Parmesan Romano cheese (this gives the meatballs a crispy crust).
Bake the Meatballs:
- Bake the meatballs at 400°F for 10 minutes. Remove from the oven, carefully flip each meatball so the cheese side is down (they can get a little sticky if the sheet pan is not properly oiled), then return to the oven and bake for an additional 5 minutes, or until cooked through and lightly golden.
Sauté the Zoodles:
- After you've flipped the meatballs, heat a large skillet over medium heat and add a drizzle of olive oil. Add the spiralized zucchini and season with a pinch of salt and a few cracks of black pepper. Sauté for 2–3 minutes, stirring gently, just until the zoodles are tender but still crisp.
Assemble & Serve:
- Divide the warm sautéed zoodles among plates. Nestle ½ ball of burrata cheese in the center of each plate. Arrange 3 meatballs per serving on top of the zoodles and burrata. Finish with a drizzle of extra chimichurri sauce and a sprinkling of Romano cheese. Serve and enjoy!
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