INGREDIENTS
For the Meatballs
- 1 large egg
- 3 tablespoons freshly chopped parsley
- 1 tablespoon tomato paste
- 1 clove garlic, minced
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound ground chicken
- 1/2 cup grated Romano cheese
- 1/4 cup plus 2 tablespoons Italian seasoned bread crumbs
For the Glaze
- 1 tablespoon tomato paste
- 1 tablespoon extra virgin olive oil
- 1/2 tablespoon vinegar
- 1/2 teaspoon sugar
DIRECTIONS
Preheat the oven to 325°F.
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 size balls (use a 3-tablespoon ice cream scooper with a wire scraper) and place onto an un-greased baking sheet or very large 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 centre of a meatball registers 160 degrees. Remove from the oven and serve.
Yield: Makes 28 small meatballs.