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egg parsley tomato paste clove garlic milk salt pepper ground chicken Romano cheese Italian seasoned bread crumbs tomato paste extra-virgin olive oil balsamic vinegar sugar
Viewed: 27 - Published at: 8 years agoIngredients
- For the Meatballs
- 1 egg
- 3 tablespoons parsley, finely chopped
- 1 tablespoon tomato paste
- 1 clove garlic, minced
- 1/4 cup 2% milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 pound ground chicken (not all lean breast meat)
- 1/2 cup grated Pecorino Romano cheese
- 1/4 cup plus 2 tablespoons Italian seasoned bread crumbs, such as Progresso
- For Tomato-Balsamic Glaze
- 1 tablespoon tomato paste
- 1 tablespoon extra virgin olive oil
- 1/2 tablespoon balsamic vinegar
- 1/2 teaspoon sugar
Method
- Preheat oven to 325 degrees.
- In 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.
- Add ground chicken, grated cheese and breadcrumbs. Use your hand to mix ingredients together. Mixture will be somewhat wet. Form a 2-inch high loaf on an ungreased baking sheet or in a 9 x13 baking dish.
- Make the glaze by combining all the ingredients in a small bowl, then brush over meatloaf. Bake for about 30-40 minutes, or until an instant read thermometer inserted into the center of a meatloaf registers 160 degrees.
