Chicken Meatballs with Tomato Glaze image

Chicken Meatballs with Tomato Glaze

Sovi Creative


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



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.

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