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. Ingredients For the Meatballs 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 pound 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 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 pound 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 For the Glaze 1½ tablespoons tomato paste 1½ tablespoons extra virgin olive oil 2 teaspoons balsamic vinegar ¾ teaspoon sugar 1½ tablespoons tomato paste 1½ tablespoons extra virgin olive oil 2 teaspoons balsamic vinegar ¾ teaspoon sugar Instructions Preheat the oven to 325°F. 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 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. Remove from the oven and serve. Freezer-Friendly Instructions: The cooked meatballs can be frozen, with their glaze, for up to 3 months. When you’re ready to serve, thaw them in the fridge and then reheat them, tightly covered with foil, in a 300°F oven, until hot in the center. Preheat the oven to 325°F. 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 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. Remove from the oven and serve. Freezer-Friendly Instructions: The cooked meatballs can be frozen, with their glaze, for up to 3 months. When you’re ready to serve, thaw them in the fridge and then reheat them, tightly covered with foil, in a 300°F oven, until hot in the center. Nutrition Information Powered by Serving size: 1 meatball Calories: 119 Fat: 7 g Saturated fat: 2 g Carbohydrates: 4 g Sugar: 1 g Fiber: 0 g Protein: 10 g Sodium: 161 mg Cholesterol: 54 mg Serving size: 1 meatball Calories: 119 Fat: 7 g Saturated fat: 2 g Carbohydrates: 4 g Sugar: 1 g Fiber: 0 g Protein: 10 g Sodium: 161 mg Cholesterol: 54 mg