Community Recipe
from [dwanna]
Chicken Meatballs with Tomato-Balsamic Glaze

Chicken Meatballs with Tomato-Balsamic Glaze

  • Yield: 1 serving


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Chicken Meatballs with Tomato-Balsamic Glaze

Makes 14 meatballs (or 28 mini meatballs)


For Meatballs:

1 egg

3 tablespoons fresh parsley, finely chopped

1 tablespoon tomato paste

1 clove garlic, minced

1/4 cup milk

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 pound ground chicken, preferably not all breast meat (I like Purdue)

1/2 cup grated Pecorino Romano cheese

1/4 cup plus 2 tablespoons Italian seasoned bread crumbs

For Tomato-Balsamic Glaze:

1 tablespoon tomato paste

1 tablespoon extra virgin olive oil

1/2 tablespoon balsamic vinegar

1/2 teaspoon sugar


1. Preheat oven to 325 degrees.

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

3. Add ground chicken, grated cheese and breadcrumbs. Use your hand to mix ingredients together. The mixture will be somewhat wet. Form medium-sized balls (I think it's easiest to use a 3-tablespoon ice cream scooper with a wire scraper) and place onto ungreased baking sheet or very large baking dish. (Alternatively, form mini balls for hors d'oeuvres.)

4. Make the glaze by combining all the ingredients in a small bowl, then brush over meatballs (if you don't have a brush, just use a spoon). Bake for about 30 minutes, or until an instant read thermometer inserted into the center of a meatball registers 160 degrees. Remove from oven and serve.

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Chicken Meatballs with Tomato-Balsamic Glaze Recipe