Chicken Meatballs with Tomato-Balsamic Glaze

By • August 12, 2010 • 1 Comments

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Author Notes: Everyone seems to love these meatballs! They're made with ground chicken, which is a great alternative to ground beef and so much more satisfying than ground turkey. I've flavored them with a savory blend of garlic, fresh parsley, Pecorino Romano cheese, tomato paste and seasoned Italian bread crumbs. The tomato-balsamic glaze is the finishing touch; it's tangy and slightly sweet, and really dresses these meatballs up. You'll see these meatballs are light, elegant and bursting with great Italian flavor. And the best part is that they are incredibly easy to make! Serve them as you would meatloaf -- with buttered noodles and a vegetable





Jennifer Segal

Serves 4

For the Meatballs

  • 1 large 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)
  • 1/2 cup grated Pecorino Romano cheese
  • 1/4 cup plus 2 tablespoon seasoned Italian bread crumbs

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. Mixture will be somewhat wet. Form medium size 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.
  4. Make the glaze by combining all the ingredients in a small bowl, then brush over meatballs. 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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Tags: chicken, savory

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almost 2 years ago Michelle Meeks

I made these tonight and they were fantastic. I used all chicken breast and used Pablo instead of bread crumbs. They were moist and very flavorful! Great recipe!