Chicken Meatballs with Tomato-Balsamic Glaze
This post may contain affiliate links. Read my full disclosure policy. These balsamic-glazed chicken meatballs are what weeknight dinner dreams are made of: minimal effort, maximum flavor. Bonus–they’re also great served cocktail-party style with toothpicks. If you’re looking for an alternative to traditional spaghetti and meatballs or turkey meatballs in marinara sauce, this light and elegant chicken meatball recipe fits the bill. I love them with mashed potatoes, puréed cauliflower, polenta, or buttered pasta for a quick and easy weeknight meal. You can also make these chicken meatballs as an appetizer—just make them smaller and spear them with toothpicks. “I have MANY meatball recipes – this one ranks high! Sometimes I make a double batch and use leftovers for meatball subs and meal-prep.” What You’ll Need To Make Chicken Meatballs With Tomato-Balsamic Glaze Egg: Helps bind the meatball mixture together for a cohesive, tender texture. Fresh Parsley: Adds freshness and a pop of color to the meatballs. Tomato Paste: Adds rich, concentrated tomato flavor to both the meatball mixture and glaze. I recommend buying the tomato paste that comes in a tube, which is nice because you can use just what you need and store it in the fridge until you need it again. Garlic: Brings bold, savory flavor to the meatballs—just one clove goes a long way. Milk: Adds moisture to the meatballs and helps keep them tender. Ground Chicken: The base of the meatballs. Choose a variety with a bit of fat for moist, flavorful results—skip the extra-lean breast meat. You can substitute ground turkey, just make sure it’s not too lean. Grated Pecorino Romano Cheese: Adds salty, tangy richness to the meatballs. Similar to Parmesan cheese/Parmigianno Reggiano, but sharper and more robust in flavor. Italian Bread Crumbs: Help hold the meatballs together while adding texture and herby flavor. If you’re cooking gluten-free, a number of brands make gluten-free versions that work well. Extra Virgin Olive Oil: Used in the glaze to bring everything together and add richness. Balsamic Vinegar: Adds a tangy-sweet note to the glaze that balances the tomato and sugar. Sugar: Rounds out the glaze with a hint of sweetness. Jump to the printable recipe for precise measurements Egg: Helps bind the meatball mixture together for a cohesive, tender texture. Fresh Parsley: Adds freshness and a pop of color to the meatballs. Tomato Paste: Adds rich, concentrated tomato flavor to both the meatball mixture and glaze. I recommend buying the tomato paste that comes in a tube, which is nice because you can use just what you need and store it in the fridge until you need it again. Garlic: Brings bold, savory flavor to the meatballs—just one clove goes a long way. Milk: Adds moisture to the meatballs and helps keep them tender. Ground Chicken: The base of the meatballs. Choose a variety with a bit of fat for moist, flavorful results—skip the extra-lean breast meat. You can substitute ground turkey, just make sure it’s not too lean. Grated Pecorino Romano Cheese: Adds salty, tangy richness to the meatballs. Similar to Parmesan cheese/Parmigianno Reggiano, but sharper and more robust in flavor. Italian Bread Crumbs: Help hold the meatballs together while adding texture and herby flavor. If you’re cooking gluten-free, a number of brands make gluten-free versions that work well. Extra Virgin Olive Oil: Used in the glaze to bring everything together and add richness. Balsamic Vinegar: Adds a tangy-sweet note to the glaze that balances the tomato and sugar. Sugar: Rounds out the glaze with a hint of sweetness. Jump to the printable recipe for precise measurements Step-by-Step Instructions Step 1: Mix the base. In a large bowl, whisk together the egg, parsley, tomato paste, garlic, milk, salt, and pepper until the tomato paste is fully dissolved. Step 2: Add the meat and fillers. Add the ground chicken, grated cheese, and breadcrumbs. Step 3: Combine. Use your hands to gently mix everything together—the mixture will be a bit wet. Step 4: Form the meatballs. With damp hands, shape the mixture into medium-sized balls and place them in an ungreased 9×13-inch baking dish. Step 5: Make the glaze. In a small bowl, whisk together the tomato paste, olive oil, balsamic vinegar, and sugar. Step 6: Glaze the meatballs. Brush the glaze evenly over the meatballs. It may seem like it’s not enough, but a little glaze goes a long way (it’s boldly flavored) and too much will overpower the flavor of the meatballs. Step 7: Bake and serve. Bake in a 325°F oven for about 30 minutes, or until an instant-read thermometer inserted in the center of a meatball reads 160°F. Serve the meatballs hot and enjoy! More Meatball Recipes You May Like RecipeComments (233)Add Comment Recipe Comments (233) Add Comment 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. Pair with 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 This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: ChickenDinnerFreezer-FriendlyMake-AheadMost PopularItalian Chicken Dinner Freezer-Friendly Make-Ahead Most Popular Italian