Spicy Chicken Meatballs in Spicy Chimichurri

To make spicy chicken meatballs, combine ground chicken, mozzarella cheese, minced garlic, chopped jalapeno, grated parmesan, eggs, onion powder, and chili flakes in a large bowl. Mix well, shape into meatballs, and bake at 400°F (200°C) for 20-25 minutes. For the chimichurri sauce, blend parsley, cilantro, garlic, jalapeno, red pepper flakes, olive oil, red wine vinegar, salt, and black pepper in a food processor until chunky. Serve the meatballs hot with the chimichurri sauce.

Yes, these spicy chicken meatballs are gluten-free as they do not contain any bread crumbs or gluten-containing ingredients. Just ensure that the cheese and any other ingredients you use are labeled gluten-free to maintain dietary compatibility.

If you want to substitute ground chicken, you can use ground turkey or lean ground beef for a different flavor. For a vegetarian option, consider using a mixture of cooked lentils and finely chopped vegetables, or a plant-based ground meat alternative.

Store leftover spicy chicken meatballs in an airtight container in the refrigerator for up to 3-4 days. The chimichurri sauce can also be stored in a separate container in the fridge for about a week. You can reheat the meatballs in the oven or microwave before serving.

Spicy chicken meatballs pair wonderfully with a variety of side dishes. Consider serving them with a fresh salad, roasted vegetables, or garlic bread. For a heartier meal, you can serve them over rice or quinoa to soak up the delicious chimichurri sauce.