by Jennifer Segal
View
my 2 recipes »
Photo by Jennifer Segal
Jennifer Segal's Notes:
Expand1 large egg Ask a question about this ingredient
3 tablespoons fresh parsley, finely chopped Ask a question about this ingredient
1 tablespoon tomato paste Ask a question about this ingredient
1 clove garlic, minced Ask a question about this ingredient
1/4 cup milk Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1/2 teaspoon freshly ground black pepper Ask a question about this ingredient
1 pound ground chicken (preferably not all breast meat) Ask a question about this ingredient
1/2 cup grated Pecorino Romano cheese Ask a question about this ingredient
1/4 cup plus 2 tablespoon seasoned Italian bread crumbs Ask a question about this ingredient
1 tablespoon tomato paste Ask a question about this ingredient
1 tablespoon extra virgin olive oil Ask a question about this ingredient
1/2 tablespoon balsamic vinegar Ask a question about this ingredient
1/2 teaspoon sugar Ask a question about this ingredient
Preheat oven to 325 degrees.
Ask a question about this stepIn a large bowl, combine egg, parsley, tomato paste, garlic, milk, salt and pepper. Mix well with a wire whisk, making sure the tomato paste is completely dissolved.
Ask a question about this stepAdd ground chicken, grated cheese and breadcrumbs. Use your hand to mix ingredients together. Mixture will be somewhat wet. Form medium size balls (I think it's easiest to use a 3-tablespoon ice cream scooper with a wire scraper) and place onto ungreased baking sheet or very large baking dish.
Ask a question about this stepMake the glaze by combining all the ingredients in a small bowl, then brush over meatballs. Bake for about 30 minutes, or until an instant read thermometer inserted into the center of a meatball registers 160 degrees. Remove from oven and serve.
Ask a question about this step
I have a question about the recipe "Chicken Meatballs with Tomato-Balsamic Glaze" from Jennifer Segal.