Chicken Meatballs with Tomato-Balsamic Glaze

Yield: 1 serving
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  1. Chicken Meatballs with Tomato-Balsamic Glaze

  2. Makes 14 meatballs (or 28 mini meatballs)

  3. Ingredients

  4. For Meatballs:
  5. 1 egg
  6. 3 tablespoons fresh parsley, finely chopped
  7. 1 tablespoon tomato paste
  8. 1 clove garlic, minced
  9. 1/4 cup milk
  10. 1/2 teaspoon salt
  11. 1/2 teaspoon freshly ground black pepper
  12. 1 pound ground chicken, preferably not all breast meat (I like Purdue)
  13. 1/2 cup grated Pecorino Romano cheese
  14. 1/4 cup plus 2 tablespoons Italian seasoned bread crumbs

  15. For Tomato-Balsamic Glaze:
  16. 1 tablespoon tomato paste
  17. 1 tablespoon extra virgin olive oil
  18. 1/2 tablespoon balsamic vinegar
  19. 1/2 teaspoon sugar

  20. Directions

  21. 1. Preheat oven to 325 degrees.

  22. 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.

  23. 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.)

  24. 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.

April 2013

This recipe is a personal recipe added by dwanna and has not been tested or endorsed by MyRecipes.

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