Laurel’s Balsamic Chicken Meatballs

Who doesn’t love meatballs? Asian, Italian, Italian/American, Mexican or Swedish. Beef, chicken, lamb, pork, tofu or turkey. Large, small, baked, braised, fried or steamed, every culinary culture has a version & just about everybody enjoys meatballs. Historians trace their origins to 207 BC mainland China. We’re celebrating National Meatball month with a recipe from the talented home chef & our friend Laurel. The recipe is from The Crepes of Wrath & not just for spaghetti. Laurel used Villa Gabriella Organic, 8 year aged balsamic vinegar di Modena for a moist & flavorful meatball. Served with couscous & a mixed green salad for a healthy & delicious week night dinner. Extras went into a tasty sandwich with Laurel’s homemade ricotta.   Makes 15 meatballs.

Simple Ingredients

Meatballs

  • 1 egg
  • 2 tablespoons dried parsley
  • 1 tablespoon tomato paste
  • 1 clove fresh garlic, minced
  • ¼ cup milk
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 pound of ground chicken
  • ½ cup fresh grated Pecorino Romano or Parmesan cheese
  • ¼ cup + 2 tablespoons Italian seasoned or regular bread crumbs

Balsamic-Tomato Glaze

  • ¾ tablespoon Villa Gabriella Gabriella Organic Balsamic Vinegar di Modena
  • 1 tablespoon Villa Gabriella Organic Extra Virgin Olive Oil
  • 1 tablespoon tomato paste
  • ½ teaspoon sugar in the raw

Easy Directions:

  1. Preheat your oven to 325 degrees F.
  2. In a large bowl, whisk together the egg, parsley, tomato paste, garlic, milk, salt & pepper, making sure the tomato paste is completely dissolved.
  3. Add the ground chicken, cheese & breadcrumbs.
  4. Using clean hands, mix ingredients together to form medium size balls (approx. 2-3 tablespoons round), you can also use a small ice cream scooper.
  5. Place meatballs onto a foil or parchment lined and/or greased baking sheet.
  6. Make the glaze by whisking all of the ingredients together in a small bowl
  7. Brush the glaze over meatballs (a soup or table spoon works too).
  8. Bake approx. 30-35 minutes, or until an instant read thermometer inserted into the center of a meatball registers 160 degrees. You can also test the meatballs with a fork.
  9. Remove from oven.
  10. Serve & enjoy using extra balsamic on a small plate for dipping.

 

HOW DID THIS RECIPE GO? DID YOU ADD ANOTHER INGREDIENT TO MAKE IT EVEN BETTER? PLEASE SHARE YOUR COMMENTS & FEEDBACK WITH US! WE WANT YOU TO HAVE A HEALTHY & DELICIOUS EXPERIENCE WITH OUR PRODUCTS!

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Amy WrightComment