Chicken Chimichurri Meatballs over Zoodles with Burrata

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!

*Easily adjust serving size to your liking by clicking the number under servings or with the boxes below in the ingredients section.

Prep Time 15

Cook Time 15

Total Time 30

Equipment

rimmed baking sheet
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 store-bought or homemade, plus extra for drizzling
▢ ⅓ cup grated Parmesan Romano cheese plus more for serving, see notes below
▢ ½ cup panko breadcrumbs or almond flour for low-carb or gluten-free
▢ 1 large egg
▢ 1 teaspoon Kosher salt
▢ black pepper to taste
▢ olive oil for drizzling

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

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. Pulse a few times until the mixture becomes a loose, spoonable sauce. Taste and adjust salt or oil as needed for balance and texture.

Make the Meatballs:

Preheat your oven to 400°F (200°C). Lightly oil a baking sheet or line it with parchment paper.
In a large bowl, combine 1 pound ground chicken, ¼ cup chimichurri sauce, ⅓ cup grated Parmesan Romano cheese, ½ cup panko breadcrumbs, 1 large egg, 1 teaspoon salt, and a few grinds of 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 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 grinds 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!

Notes

*I used a Parmesan Romano cheese blend from Trader Joe's for this recipe. I love how this combo tastes in these meatballs. You can use either Parmesan or Romano. Check the ingredient photo in the post if you're looking for the exact cheese.

*This recipe makes about ¾ cup of chimichurri; you'll only use about ½ cup total. Try this chimichurri grilled corn, or drizzle it over this flat iron steak to use up any leftovers. It's also really good on drizzled on grilled vegetables or mixed with a little butter for the base of a delicious garlic bread.

Tried this recipe?Let us know how it was!