For meatballs:
- 1 Large eggs
- 3 tbsp Parsleyfreshly chopped
- 1 tbsp Tomato paste
- 1 clove Garlicminced
- ¼ cup Milk
- ½ tsp Salt
- ½ tsp Black pepperfreshly ground
- 1 lb Ground chicken
- Pecorino Romano cheese ½ cupgrated
- ¼ cup plus 2 tbsp Bread crumbsItalian-seasoned
For tomato-balsamic glaze:
- 1 ½ tbsp Tomato paste
- 1 ½ tbsp Olive oilextra-virgin
- 2 tsp Balsamic vinegar
- ¾ tsp Sugar
Chicken Meatballs
These Italian-style Chicken Meatballs are tender and juicy and coated with a tangy tomato-balsamic glaze. I flavor these speedy chicken meatballs with garlic and Italian-seasoned bread crumbs. But the secret star ingredients here are the pecorino Romano cheese and fresh Italian flat-leaf parsley, which add to the flavor and texture as well. Healthy and delicious, this easy chicken dish is always a family favorite. The recipe yields 12 meal-sized or 24 appetizer-sized meatballs.
For best results, skip the extra-lean all breast ground chicken and look for a mixture of white and dark meat. Be sure to bake the meatballs until the internal temperature reaches 160 °F for food safety. Serve the meatballs on top of spaghetti, mashed potatoes, or avocado mojo bowls for a satisfying meal. Enjoy!
To make the Chicken Meatballs, you will need the following ingredients:
Steps to make Chicken Meatballs
1 | Preheat oven | |
Preheat the oven to 325 °F. | ||
2 | Mix wet ingredients | 1 |
3 | Add ground chicken, cheese, and bread crumbs | 2 |
4 | Roll meatballs | 5 |
5 | Make tomato-balsamic glaze | 1 |
6 | Brush meatballs with tomato-balsamic glaze | 1 |
7 | Bake | 30 |
8 | Serve | |
Recipe Reviews
We are huge fans of the meatballs! I like this juicy baked meatballs recipe!
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