True or false: Meatballs are better than meatloaf. If you answered "True" then you are my people, and you have come to the right place. Now, I'm an equal opportunity meatball lover; be it beef, lamb, pork, chicken, turkey, or a combination thereof, I'm in, but these little nuggets might just be one of my favorite iterations. Made with chicken, flavored with a quick pseudo-Chimichurri sauce made with my Gaucho Spice Rub, and studded with a little feta cheese, they're nothing short of delightful.
One word of advice before I jump into the recipe, though. I highly suggest doubling the sauce. You'll have a little bit left over for serving even if you don't, but you definitely won't regret having more to drizzle on, well, everything.
Let's get cooking, shall we?
Herby Chicken and Feta Meatballs
Makes 24 meatballs
1/3 cup extra virgin olive oil
1 tablespoon red wine vinegar
1 1/2 tablespoons Gaucho Spice Rub
1/2 cup panko bread crumbs
1 medium shallot, minced
1.5 pounds ground chicken
1 large egg, lightly beaten
1/2 cup crumbled feta cheese
1/2 teaspoon kosher salt
Preheat oven to 375 F. Prepare a large rimmed baking sheet with parchment paper.
In a small bowl, whisk together the olive oil, red wine vinegar, and Gaucho Spice Rub. Set aside.
In a medium bowl, toss the breadcrumbs with 1/4 cup of the sauce you just whisked together. You want the breadcrumbs to be evenly coated. Add the shallot, ground chicken, egg, feta, and salt. Gently mix together using your hands so that everything is evenly incorporated, but try not to overwork the meat or you'll end up with tough balls.
Roll the mixture into 1 1/2 inch balls (about 2 tablespoons each) and arrange on prepared baking sheet. Bake for 20-25 minutes, until the meatballs are browned and have reached an internal temperature of 165 F.
Transfer the meatballs to a serving platter and serve with remaining sauce.