Tomato-Balsamic Glazed Chicken Meatballs

I’ve been so busy since the wedding I feel like my head is spinning! We leave for Rome on Tuesday and I have so much to do before then! I’m really excited for our trip, though, and I know time will fly and it’ll be Tuesday before I know it!

When you’re busy, meatballs are a perfect thing to make because they’re a one-bowl wonder. These are a bit different from your traditional meatballs, as they’re made with chicken and glazed in a delicious tomato-balsamic glaze. The chicken combined with cheese and breadcrumbs make for a flavorful meatball, and the glaze is both tangy and sweet. This is a grown-up version of a classic dish that is sure to impress your friends and family. You can even make them a bit smaller and serve them on toothpicks for a fun appetizer!

Tomato-Balsamic Glazed Chicken Meatballs
The ingredients. California Olive Ranch sent me some amazing extra virgin olive oil that I used in this recipe.

Tomato-Balsamic Glazed Chicken Meatballs
Combine the egg, parsley, tomato paste, garlic, milk, salt, and pepper.

Tomato-Balsamic Glazed Chicken Meatballs
I know, it looks delicious, right? It gets better!

Tomato-Balsamic Glazed Chicken Meatballs
Add the ground chicken, cheese, and breadcrumbs, and mix it up with your hands.

Tomato-Balsamic Glazed Chicken Meatballs
Roll the meatballs into balls (about 2-3 tablespoons of the mixture) and place on a lined and/or greased baking sheet.

Tomato-Balsamic Glazed Chicken Meatballs
To make the tomato-balsamic glaze, combine the olive oil, balsamic vinegar, sugar, and tomato paste.

Tomato-Balsamic Glazed Chicken MeatballsTomato-Balsamic Glazed Chicken Meatballs
Use a brush to glaze the meatballs and bake at 325 degrees F for 30-35 minutes, until cooked all the way through. Serve with noodles, a salad, or some crusty bread.

Tomato-Balsamic Glazed Chicken Meatballs
These are really good dipped in just a bit of balsamic vinegar after they’re cooked.

Tomato-Balsamic Glazed Chicken Meatballs
Cook time: 
Total time: 
Serves: 15 meatballs
  • Meatballs
  • 1 egg
  • 2 tablespoons dried parsley
  • 1 tablespoon tomato paste
  • 1 clove garlic, minced
  • ¼ cup milk (I used 2%)
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 pound ground chicken
  • ½ cup grated Pecorino Romano or Parmesan cheese
  • ¼ cup + 2 tablespoons Italian seasoned bread crumbs (I used regular bread crumbs)
Tomato-Balsamic Glaze:
  • 1 tablespoon tomato paste
  • 1 tablespoon extra virgin olive oil
  • ¾ tablespoon balsamic vinegar
  • ½ teaspoon sugar
  1. Preheat your oven to 325 degrees F. In a large bowl, whisk together the egg, parsley, tomato paste, garlic, milk, salt, and pepper. Make sure the tomato paste is completely dissolved.
  2. Add in the ground chicken, cheese, and breadcrumbs. Use clean hands to mix ingredients together. Form medium size balls (about 2-3 tablespoons big, I just eyeballed it, but if you have a small ice cream scoop, that's good too) and place onto a lined and/or greased baking sheet (I like to use tin foil and Pam because I am too lazy to wash another pan).
  3. Make the glaze by whisking all of the ingredients together in a small bowl, then brush over meatballs (if you don't have a brush, just use a spoon). Bake for about 30-35 minutes, or until an instant read thermometer inserted into the center of a meatball registers 160 degrees. If you don't have a thermometer, you can just test one of the meatballs with a fork. Remove from oven and serve immediately with noodles, a salad, or crusty bread. Pour a bit of extra balsamic on the plate to dip in if you like, too, because I found that made these extra good. Makes about 15 meatballs.
Adapted From


28 Responses

  1. Kristie says:

    Those look great! I’m putting them on the menu for next week.

  2. Cara says:

    Sounds like a wonderful combo. I really like the idea of the tomato-balsamic glaze. Putting this on my listof ideas!

  3. Laura L. says:

    Yum!! What did you serve this with? Or did you serve them as appetizers?

  4. Amy says:

    I am adding a few things to my grocery list to make these this weekend! I have a pound of ground chicken in the freezer that was just waiting for this recipe!

  5. sharon says:

    Oh boy – enjoy Rome! These look amazing and I love the sound of the glaze.

  6. M says:

    Yum! I’ll add these to my list of things to make. Enjoy your honeymoon!

  7. Ruhguzar says:

    yummy! what can i use instead of Balsamic Vinegar?

  8. Sook says:

    These meatballs look amazing! Great flavors, too, I’m sure. Thanks for the recipe.

  9. Susie D. says:

    Congrats on your wedding and have a fantastic time in Rome!

  10. […] Tomato-Balsamic Glazed Chicken Meatballs | The Crepes of Wrath. […]

  11. Jenn says:

    I substituted ground turkey for the chicken (it’s all I had on hand), and lemon-infused olive oil in the glaze and they turned out marvelously. Sydney, my family thanks you because I have been making so many of your recipes lately and they have enjoyed them all so much!

  12. […] This would be the drooling part. Then again, I love meatballs so much I could eat them for every meal. In spaghetti, with gnocchi, by themselves, as a sub, sweet, tangy, spicy, turkey, swimming in sauce, covered in cheese, with no adornment, fried, simmered, baked . . . I could eat them anywhere, Sam I Am. […]

  13. Lindsay says:

    I made these a few nights ago and they were great! Even my husband, who was not fond of the idea of ground chicken, thought they were good. Thank you so much for this recipe, I’ll definitely be putting it into regular rotation. :)

  14. Sara says:

    I made these with ground beef and stewed tomatoes (I got home and found I didn’t have tomato paste! but I had four containers of frozen stewed tomatoes) and they turned out fantastic! Making the glaze required some reducing because of all the extra water in the stewed tomatoes. I’m really looking forward to lunches for the next couple weeks (made them big so one meatball=lunch). But I think I’m going to make tiny ones to take to a party next month.

    Thanks for the recipe!

  15. Amanda B. says:

    Tried these tonight. Very yummy! We ate them on buns as meatball subs.

  16. Auntie Donna says:

    Hey Syd, made these the other night they were delish. Love anything with Balsamic! I finally got some tomato paste in a tube, perfect for when you just need a little.

  17. Mike says:

    Sydney, I made these the other night for myself (my partner won’t eat meatballs and he was working late anyway) and they are AWESOME! I had never made meatballs before and these were just amazing. I ate them with some tomato sauce, but not enough to overpower the flavor of the glaze. Soooooo good!

    Of course, I should have known this. I haven’t tried a recipe from your blog yet that hasn’t been delicious!

  18. Dan says:

    Hi Sydney,

    I made this recipe for my family and I tonight. We had a spinach salad and a warmed up French baguette. It was STUNNING! Happy people all around (Including my very picky 15 year old brother!).

    I’m a fellow blogger (though much newer). I’d love it if you’d read my blog (I put it in the link) and give me any tips you might have!

  19. Rachel says:

    Sydney, I am so excited to finally try one of your recipes. I have so many bookmarked, but finally am going for this one tonight!! I am substituting ground turkey for the chicken and am making a side of angel hair pasta with lemon and Parmesan. There is only 1 of me, so I’m looking forward to leftovers for weeks :) Any advice on freezing some of the balls?

    • Sydney says:

      Rachel: Meatballs freeze wonderfully. I would put them on a baking sheet or something so they are separated and don’t clump together when frozen, though.

  20. […] slightly modified from crepes of wrath. […]

  21. MrGodard says:

    I just finished making these. They are really awesome!

  22. Heather says:

    Would you glaze and freeze, or freeze then glaze?

  23. […] Friday When I was lacking motivation for dinner ,I thought that I would make Sydney’s Tomato Balsamic Glazed Chicken Meatballs with Jamie Oliver’s Everyday Chopped Green Salad so […]

  24. […] Balsamic Turkey Meatballs adapted from Once Upon a Chef […]

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