Chicken Meatballs with Tomato-Balsamic Glaze
Courtesy of onceuponachef.com
Hello food lovers! It has been WAY too long since I've last posted, so I apologize. Life has just been busy and I've been really bad about posting! However, I wanted to make sure I posted this delicious recipe. I actually made these a while back but didn't get around to posting the recipe. These are light and so full of flavor. You can serve with whichever side you wish - we went with light mashed potatoes from Simply Potatoes. Enjoy!
For the Meatballs
1 large egg
3 tb chopped parsley
1 tb tomato paste (I use No Salt Added)
1 garlic clove, minced
1/4 cup nonfat milk (you can use whichever milk you prefer)
1/2 tsp salt
1/2 tsp pepper
1 lb ground chicken
1/2 cup grated pecorino romano cheese
1/4 cup plus 2 tb Italian seasoned bread crumbs (or panko)
For the Glaze
1 1/2 tb tomato paste
1 1/2 tb extra virgin olive oil
2 tsp balsamic vinegar
3/4 tsp sugar
Preheat the oven to 325. 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.
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, or on a lined sheet pan.
Make the glaze by combining all of the ingredients in a small bowl. Brush evenly over the meatballs. 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.