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
Recipe by The Crepes of Wrath at