Chicken Meatballs with Tomato-Balsamic Glaze
Lauren
ingredients
- For Meatballs:
- 1 egg
- 3 tablespoons fresh parsley, finely chopped
- 1 tablespoon tomato paste
- 1 clove garlic, minced
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound ground chicken, preferably Purdue (do not substitute ground turkey)
- 1/2 cup grated Pecorino Romano cheese
- 1/4 cup plus 2 tablespoons Italian seasoned bread crumbs
- For Tomato-Balsamic Glaze:
- 1 tablespoon tomato paste
- 1 tablespoon extra virgin olive oil
- 1/2 tablespoon balsamic vinegar
- 1/2 teaspoon sugar
directions
- 1
1. Preheat oven to 325 degrees.
- 2
2. In a large bowl, combine egg, parsley, tomato paste, garlic, milk, salt and pepper. Mix well with a wire whisk, making sure the tomato paste is completely dissolved.
- 3
3. Add ground chicken, grated cheese and breadcrumbs. Use your hand to mix ingredients together. Mixture will be somewhat wet. Form medium size balls (I think it’s easiest to use a 3-tablespoon ice cream scooper with a wire scraper) and place onto ungreased baking sheet or very large baking dish.
- 4
4. Make the glaze by combining all the ingredients in a small bowl, then brush over meatballs. Bake for about 30 minutes, or until an instant read thermometer inserted into the center of a meatball registers 160 degrees. Remove from oven and serve.
Source: Lauren
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