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!
The ingredients. California Olive Ranch sent me some amazing extra virgin olive oil that I used in this recipe.
Combine the egg, parsley, tomato paste, garlic, milk, salt, and pepper.
I know, it looks delicious, right? It gets better!
Add the ground chicken, cheese, and breadcrumbs, and mix it up with your hands.
Roll the meatballs into balls (about 2-3 tablespoons of the mixture) and place on a lined and/or greased baking sheet.
To make the tomato-balsamic glaze, combine the olive oil, balsamic vinegar, sugar, and tomato paste.
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.
These are really good dipped in just a bit of balsamic vinegar after they’re cooked.
- 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)
- 1 tablespoon tomato paste
- 1 tablespoon extra virgin olive oil
- ¾ tablespoon balsamic vinegar
- ½ teaspoon sugar
- 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.
- 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).
- 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.