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! Recipe after the cut or on my blog at The Crepes of Wrath.
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.
Tomato-Balsamic Glazed Chicken Meatballs
from Once Upon a Chef
for the meatballs:
1 egg
2 tablespoons dried parsley
1 tablespoon tomato paste
1 clove garlic, minced
1/4 cup milk (I used 2%)
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 pound ground chicken
1/2 cup grated Pecorino Romano or Parmesan cheese
1/4 cup + 2 tablespoons Italian seasoned bread crumbs (I used regular bread crumbs)
for tomato-balsamic glaze:
1 tablespoon tomato paste
1 tablespoon extra virgin olive oil
3/4 tablespoon balsamic vinegar
1/2 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).
4. 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.
from The Crepes of Wrath