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Name: Chicken Meatballs with Tomato-Balsamic Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 large Egg; 3 tablespoons Fresh parsley chopped; 1 tablespoon Tomato paste; 1 clove Garlic; 1/4 cup Milk; 1/2 teaspoon Salt; 1/2 teaspoon Ground black pepper; 1 pound Ground chicken not extra lean all-breast; 1/2 cup Pecorino Romano cheese grated; 1/4 cup plus 2 tbs Bread crumbs Italian style; 1 1/2 tablespoons Tomato paste; 1 1/2 tablespoons Extra virgin olive oil; 2 tablespoons Balsamic Vinegar; 3/4 teaspoon Sugar

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INGREDIENTS

1 large Egg
3 tablespoons Fresh parsley ; chopped
1 tablespoon Tomato paste
1 clove Garlic
1/4 cup Milk
1/2 teaspoon Salt
1/2 teaspoon Ground black pepper
1 pound Ground chicken ; not extra lean all-breast
1/2 cup Pecorino Romano cheese ; grated
1/4 cup plus 2 tbs Bread crumbs ; Italian style
1 1/2 tablespoons Tomato paste
1 1/2 tablespoons Extra virgin olive oil
2 tablespoons Balsamic Vinegar
3/4 teaspoon Sugar

INSTRUCTIONS

1. Preheat oven to 325°.

2. In a large bowl, combine first seven ingredients (through pepper). Mix well with a wire whisk, making sure the tomato paste is completely dissolved.

3. Add 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 9x13-inch baking dish.

4. Make the glaze by combining the last four 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, reheat them, tightly covered with foil, in a 300° oven, until hot in the center.

NOTES

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Chicken Meatballs with Tomato-Balsamic Glaze

1 large Egg
3 tablespoons Fresh parsley chopped
1 tablespoon Tomato paste
1 clove Garlic
1/4 cup Milk
1/2 teaspoon Salt
1/2 teaspoon Ground black pepper
1 pound Ground chicken not extra lean all-breast
1/2 cup Pecorino Romano cheese grated
1/4 cup plus 2 tbs Bread crumbs Italian style
1 1/2 tablespoons Tomato paste
1 1/2 tablespoons Extra virgin olive oil
2 tablespoons Balsamic Vinegar
3/4 teaspoon Sugar

1.  Preheat oven to 325°.

2.  In a large bowl, combine first seven ingredients (through pepper).  Mix well with a wire whisk, making sure the tomato paste is completely dissolved.

3.  Add 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 9x13-inch baking dish.

4.  Make the glaze by combining the last four 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, reheat them, tightly covered with foil, in a 300° oven, until hot in the center.

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Nutrition

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Serving Size: 1 Serving (734g)
Recipe Makes: 1 Servings

Calories: 1114
Calories from Fat: 597 (54%)

Amt Per Serving		% DV

	Total Fat 66.3g	88 %
	Saturated Fat 22.4g	112 %
	Monounsaturated Fat 29.9g
	Polyunsanturated Fat 9.1g
Cholesterol 640.3mg		197 %
Sodium 2076.8mg		72 %
Potassium 3238.8mg		85 %
Total Carbohydrate 22.5g		7 %
	Dietary Fiber 3.2g	13 %
	Sugars, other 19.3g
Protein 107.9g		154 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1114

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