Makes about 15 meatballs
For the meatballs:
1 pound ground chicken (you can sub ground turkey if you’d like)
1/4 cup fresh parsley, finely chopped
1 T tomato paste
2 cloves garlic, minced
3 T heavy cream
1/2 t kosher salt
1/2 t black pepper
1/2 c freshly grated parmesan cheese
1/4 c + 2 T seasoned breadcrumbs
For the glaze:
1.5 T tomato paste
1.5 T balsamic vinegar
1.5 T olive oil
3/4 tsp sugar
Preheat your oven to 325°. In a large mixing bowl, whisk together the parsley, egg, tomato paste, minced garlic, heavy cream, salt, and pepper.
Add the ground chicken, and gently combine all the ingredients with your hands, being careful not to overwork the meat (just lightly toss everything, and only mix until all the ingredients just come together). Add the breadcrumbs and grated parmesan, and gently mix those with the meat mixture.
Line a baking sheet with foil. Begin rolling your meat mixture into balls that are slightly larger than a golf ball. Place them on the baking sheet, evenly spaced out.
When all the meatballs are rolled, mix together your glaze. Using a silicone brush or the back of a spoon, cover the top of each meatball with a good coating of the glaze.
Bake the meatballs for about 30 minutes, until they are cooked through.