Chimichurri Meatballs

For the meatballs: Combine all of the ground chicken, panko breadcrumbs, egg, crushed garlic cloves, 2 tbsp chimichurri sauce, 1/2 tsp kosher salt, 1/2 tsp pepper, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp cumin, 1/4 tsp chili powder, and a squeeze of fresh lime juice together. Roll the mixture into meatballs and place them on a sheet pan with a drizzle of olive oil. Bake at 400ºF (200ºC) for around 20 minutes, or until the meatballs reach 165ºF (74ºC) internally.

For the homemade chimichurri sauce: Combine 2 cups loosely packed fresh parsley, 2 garlic cloves, a big squeeze of lime juice, 1/4 cup olive oil, salt, pepper, and red pepper flakes (to taste) in a blender. Blend until combined and store in the fridge.