Chicken Meatballs with Tomato-Balsamic Glaze
Total Time
45 Minutes
Rating
4.73 out of 5 stars
(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
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.
Step 6
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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.
