Chicken Meatballs with Tomato-Balsamic Glaze
Winner, winner meatball dinner! Quick, easy, and irresistibly tasty, these baked chicken meatballs with a tangy glaze make the perfect fuss-free family supper.
Foto: Once Upon a ChefIngredients
- 1 large egg
- 3 tablespoons freshly chopped parsley
- 1 tablespoon tomato paste
- 1 clove garlic, (minced)
- ¼ cup milk
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 lb ground chicken ((preferably Purdue, not extra lean all breast meat))
- ½ cup grated pecorino Romano cheese
- ¼ cup plus 2 tablespoons Italian seasoned bread crumbs
- 1½ tablespoons tomato paste
- 1½ tablespoons extra virgin olive oil
- 2 teaspoons balsamic vinegar
- ¾ teaspoon sugar
Steps
Preheat the oven to 325°F (165°C) and set a rack in the middle position.
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 (23 x 33-cm) baking dish.
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 (71°C). Remove from the oven and serve.
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