Winner, winner meatball dinner! Quick, easy, and irresistibly tasty, these baked chicken meatballs with a tangy glaze make the perfect fuss-free family supper.
118 kcal
/serving
45 min
Serves
12
Medium
Italian
Ingredients
- 1 large egg
- 3 tbsp freshly chopped parsley
- 1 tbsp tomato paste
- 1 clove garlic, (minced)
- 1/4 cup milk
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 lb ground chicken (preferably Purdue, not extra lean all breast meat)
- 1/2 cup grated pecorino Romano cheese
- 1/4 cup plus 2 tbsp Italian seasoned bread crumbs
- 1 1/2 tbsp tomato paste
- 1 1/2 tbsp extra virgin olive oil
- 2 tsp balsamic vinegar
- 3/4 tsp sugar
Preparation
Not specified
Cooking
- Preheat the oven to 325°F (165°C) and set a rack in the middle position.
- 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 (23 x 33-cm) 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 (71°C).
- Remove from the oven and serve.
Plating & Serving
Not specified
Suggested Sides
Nutrition per Serving
118
Calories
9.7g
Protein
8% DV
4.2g
Carbs
1% DV
7.0g
Fat
9% DV
0.3g
Fiber
1% DV
1.3g
Sugars
161mg
Sodium
11% DV
54mg
Cholesterol
15% DV
| Health Labels | Sugar Conscious Peanut Free Tree Nut Free Soy Free Fish Free Shellfish Free Pork Free Red Meat Free Crustacean Free Celery Free Mustard Free Sesame Free Lupine Free Mollusk Free Alcohol Free |
* Daily Values based on a 2,000 calorie diet.
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Recipe Details
