Chicken Meatballs with Tomato Balsamic Glaze

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 (preferably Purdue, not extra lean all breast meat)
1/2 cup grated Pecorino 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 balsamic vinegar
1/2 teaspoon sugar


Instructions

1. Preheat the oven to 325°F.
2. 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.
3. 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 (I think it's easiest to use a 3-tablespoon ice cream scooper with a wire scraper) and place onto an ungreased baking sheet or very large baking dish.
4. 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 degrees. Remove from the oven and serve.

Courtesy from : http://www.onceuponachef.com/2009/12/chicken-meatloaf-with-tomato-balsamic-glaze.html