Chicken Meatballs with Tomato-Balsamic Glaze

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.