Chicken Meatballs with Tomato-Balsamic Glaze

As seen on

once upon a chef

Total Time

45 Minutes

Rating

(93)

Ingredients

12-24 servings

1 large egg
3 tablespoons freshly chopped parsley
1 tablespoon tomato paste
1 clove garlic, minced
¼ cup milk
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 pound ground chicken (preferably Purdue, not extra lean all breast meat)
½ cup grated pecorino Romano cheese
¼ cup plus 2 tablespoons Italian seasoned bread crumbs
1½ tablespoons tomato paste
1½ tablespoons extra virgin olive oil
2 teaspoons balsamic vinegar
¾ teaspoon sugar

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Preparation

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Step 1

Preheat the oven to 325°F.

Step 2

In a large bowl, combine the egg, parsley, tomato paste, garlic, milk, salt, and pepper. Mix well with a wire whisk, making sure the tomato paste is completely dissolved.

Step 3

Add the ground chicken, grated cheese, and breadcrumbs. Use your hand to mix the ingredients together; it will be somewhat wet. Form medium-sized balls and place into an ungreased 9-x-13-in baking dish.

Step 4

Make the glaze by combining all of the ingredients in a small bowl. Brush evenly over the meatballs.

Step 5

Bake for about 30 minutes, or until an instant-read thermometer inserted into the center of a meatball registers 160°F. Remove from the oven and serve.

Chef’s notes

Freezer-Friendly Instructions:

The cooked meatballs can be frozen, with their glaze, for up to 3 months. When you're ready to serve, thaw them in the fridge and then reheat them, tightly covered with foil, in a 300°F oven, until hot in the center.

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Chicken Meatballs with Tomato-Balsamic Glaze

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Preparation

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Chef’s notes

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