Chicken Meatballs with Balsamic Glaze

img_4593Cooking for Families

This is a lean, high protein main course for your Nanny Family. My Mom Boss found this recipe on the onceuponachef web site. The meatballs taste great and the kids like them too. But after making this a few times I recommend chilling the meat mix prior to forming the meatballs because it is very wet.

You Will Need:

1 large egg
3 tablespoons freshly chopped parsley
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, not extra lean all breast meat)
1/2 cup grated Pecorino Romano cheese
1/4 cup plus 2 tablespoons Italian seasoned bread crumbs

FOR THE GLAZE:

1-1/2 tablespoons tomato paste
1-1/2 tablespoons extra virgin olive oil
2 teaspoons balsamic vinegar
3/4 teaspoon sugar

What to Do:

1. Preheat the oven to 325°F.
2. 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.
3. Add the ground chicken, grated cheese and breadcrumbs. Use your hand to mix the ingredients together; it will be somewhat wet.
4. Chill to help
5. Form medium-sized balls and place into an ungreased 9-x-13-in baking dish.
6. Make the glaze by combining all of the ingredients in a small bowl. Brush evenly over the meatballs.
7. Bake for about 30 minutes, or until an instant read thermometer inserted into the center of a meatball registers 160°F.
8. Remove from the oven and serve.

References:

Recipe from onceuponachef

Photo by Stephanie Felzenberg

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