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Chicken Meatballs with Tomato-Balsamic Glaze

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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.


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