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DAPHNE OZ Chimichurri Chicken Meatball

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1 pound ground chicken
1 egg
1/2 cup plain breadcrumbs
4 demi baguettes (toasted)
1 cup flat leaf parsley
2 sprigs fresh oregano
2 cloves garlic
1 shallot (roughly chopped)
1 fresno chili (rough chopped)
1 teaspoon chili flakes
1 lemon (zested)
3 tablespoons olive oil
1/2 cup mayo
1 teaspoon sherry vinegar
1 clove garlic (minced)
1/2 teaspoon chili flakes
1 1/2 cups baby arugula
1/2 cup flat leaf parsley
1 fresno
2 tablespoons sherry vinegar
2 tablespoons olive oil
salt and pepper

Preheat oven to 375??F. Line a baking sheet with parchment paper.
In a large bowl, add the ground chicken, egg, breadcrumbs, and the chimichurri (TK how much??) Mix to combine. Using a small scoop, form golf ball-sized meatballs. Place onto baking sheet. Bake in oven for 10-12 minutes.
For the Chimichurri: In the bowl of a food processor, add parsley, oregano, garlic, shallot, fresno chili, and lemon zest. Pulse to combine while slowly adding olive oil. Season with salt and pepper.
For the Zesty Mayo: In a small bowl, add mayo, sherry vinegar, garlic, and chili flakes. Whisk to combine.
For the garnish: In a medium bowl, add the arugula, parsley, and fresno. Drizzle sherry vinegar and olive oil, season with salt and pepper, toss to combine.
To build a sandwich: Spread mayo onto a toasted demi baguette, add 3-4 meatballs. Top with the arugula garnish.
1. Serve the meatballs on a salad!
2. Instead of chicken, use pork or turkey!

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One Comment

  • Kay P says:

    This was yummy! I substituted white wine vinegar and jalapeƱo for the sherry vinegar and Fresno chilie….couldn’t find either at the grocery store. The meatballs tasted fresh and lemony from the herbs and zest, the mayo and salad gave great flavor. All together, this was a nice bite!

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