Who says comfort food can’t be both delicious and a little bit fancy? These Chicken Meatballs with Tomato-Balsamic Glaze hit all the right notes—juicy, tender morsels of savory chicken, kissed with Parmesan and herbs, all enveloped in a sweet-tangy tomato glaze that’s guaranteed to steal the show. This recipe is my go-to when I want something cozy but impressive, and the fusion of flavors always surprises even the pickiest eaters. Whether you serve them over fluffy rice, pasta, or keep things light with zucchini noodles, you just can’t go wrong. Trust me, Chicken Meatballs with Tomato-Balsamic Glaze will earn a spot in your regular meal rotation!

Ingredients You’ll Need

Chicken Meatballs with Tomato-Balsamic Glaze Recipe - Recipe Image

Ingredients You’ll Need

This recipe for Chicken Meatballs with Tomato-Balsamic Glaze keeps things blissfully simple, letting each ingredient shine. You’ll find that each item has its own job—whether it’s adding moisture, depth, or that irresistible blast of umami flavor.

Ground chicken: Lean, protein-packed, and perfectly mild for showcasing the bright tomato-balsamic glaze.
Breadcrumbs: They bind the mixture together and keep the meatballs light and tender.
Grated Parmesan cheese: Adds a rich, salty note and helps brown the tops beautifully.
Large egg: Acts as the primary binder to hold everything together.
Garlic, minced: Adds aromatic intensity—don’t skimp!
Fresh parsley, chopped: Brings a fresh, herbal flavor and a burst of green color.
Dried oregano: Delivers that beloved Italian flavor profile.
Onion powder: Boosts savoriness without overpowering the mix.
Salt: Crucial for seasoning both the chicken and the glaze.
Black pepper: A gentle peppery bite balances the sweetness of the glaze.
Olive oil: Ensures browning and keeps the meatballs moist.
Tomato sauce: Provides the glossy, vibrant base for the mouthwatering glaze.
Balsamic vinegar: The star of the glaze, bringing irresistible depth and tang.
Honey: A little sweetness to balance the acidity of the tomato and vinegar.
Dijon mustard: Adds just the right amount of sharpness to brighten the sauce.
Fresh basil (optional): A fragrant, peppery finish—totally worth it if you have some handy.

How to Make Chicken Meatballs with Tomato-Balsamic Glaze

Step 1: Prep the Oven and Baking Sheet

Start by cranking your oven up to 400°F (200°C) and lining a baking sheet with parchment paper. This will prevent sticking and make cleanup a breeze—which means more time to enjoy your Chicken Meatballs with Tomato-Balsamic Glaze and less time washing dishes!

Step 2: Mix the Meatball Ingredients

In a large mixing bowl, combine the ground chicken, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, onion powder, salt, and black pepper. Use a fork or your hands to mix until everything is just combined. Overmixing might make the meatballs tough, so go gently!

Step 3: Form and Shape the Meatballs

With damp hands (trust me, the mixture is sticky), scoop out small amounts and roll into 18–20 bite-sized meatballs. Place each one on your prepared baking sheet, arranging them with a little space so they roast up golden and delicious.

Step 4: Add a Touch of Olive Oil

Drizzle or brush the meatballs with olive oil before they hit the oven. This helps them brown evenly and develop a gorgeous, crispy exterior—a perfect contrast to their juicy interior.

Step 5: Bake to Golden Perfection

Slide the tray into the oven and bake for 15–18 minutes, or until the meatballs are cooked through and turning golden at the edges. The aroma wafting from your kitchen at this point is your first reward!

Step 6: Simmer the Tomato-Balsamic Glaze

While the meatballs bake, get out a small saucepan. Combine the tomato sauce, balsamic vinegar, honey, and Dijon mustard. Bring to a simmer over medium heat, stirring occasionally, until the glaze thickens just a bit—about 5–7 minutes. It should look glossy and coat the back of a spoon.

Step 7: Coat the Meatballs

When the meatballs are finished baking, add them to the warm sauce and gently toss so every bit gets kissed by the tangy, sweet, and slightly sharp glaze. This is where the magic happens: the sauce sinks into the meatballs and infuses them with flavor.

Step 8: Garnish and Serve

Transfer the glazed chicken meatballs to a platter or serving bowl, and if you’re feeling fancy, sprinkle with freshly chopped basil. Serve immediately while they’re still warm and glossy!

How to Serve Chicken Meatballs with Tomato-Balsamic Glaze

Garnishes

For a dish as vibrant as Chicken Meatballs with Tomato-Balsamic Glaze, a sprinkle of fresh basil or an extra grating of Parmesan makes all the difference. The herbs and cheese layer on more color and flavor, giving your plate that restaurant-quality finish.

Side Dishes

These meatballs are incredibly versatile! I love serving them over creamy polenta, a tangle of spaghetti, or nestled atop fluffy rice. If you’re after something lighter, zucchini noodles or a simple salad balance the boldness of the glaze beautifully.

Creative Ways to Present

If you’re hosting, skewer the meatballs with cocktail picks and leave a little bowl of extra glaze for dipping—instant party food! Or pile them in a crusty bread roll with some arugula and melt-in-your-mouth mozzarella for an irresistible meatball sub. With Chicken Meatballs with Tomato-Balsamic Glaze, presentation possibilities are endless.

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Meatballs with Tomato-Balsamic Glaze keep beautifully in an airtight container in the fridge for up to 3 days. Store any remaining glaze separately to maintain the fresh, saucy texture when reheating.

Freezing

You can freeze these meatballs before or after glazing. Arrange them in a single layer on a baking sheet, freeze until solid, and then transfer to a zip-top bag. The glaze can also be frozen separately—just thaw and reheat before serving.

Reheating

To bring leftovers back to life, warm the meatballs in a 350°F oven until heated through, or simmer gently in a saucepan with extra glaze. Avoid microwaving for too long, as they can dry out—low and slow keeps them juicy!

FAQs

Can I use ground turkey instead of chicken?

Absolutely! Ground turkey works just as well in place of chicken and maintains that same tender, mild backdrop for the tomato-balsamic glaze.

Are these chicken meatballs gluten-free?

They can be! Simply swap the regular breadcrumbs for your favorite gluten-free variety, and you’ll still have fabulous Chicken Meatballs with Tomato-Balsamic Glaze.

What if I don’t have fresh parsley?

No worries—substitute with 1 tablespoon dried parsley or your favorite Italian herb blend. The flavor will still complement the tomato-balsamic glaze beautifully.

Can I make the glaze spicier?

Definitely! Add a pinch of red pepper flakes, or a dash of hot sauce, to the sauce while it simmers if you’d like your Chicken Meatballs with Tomato-Balsamic Glaze to pack a little more heat.

How do I know when the meatballs are done?

The meatballs should be firm and lightly golden, and a meat thermometer should read 165°F when inserted into the center of one. Clear juices and a springy texture are also good signs they’re ready.

Final Thoughts

If you’re searching for a weeknight dinner hero or an appetizer that truly impresses, Chicken Meatballs with Tomato-Balsamic Glaze are it. This dish transforms humble chicken into something crave-worthy, and once you give it a try, I know you’ll be as hooked as I am!

Chicken Meatballs with Tomato-Balsamic Glaze Recipe

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4.8 from 20 reviews

Author: Emma
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

These Chicken Meatballs with Tomato-Balsamic Glaze are a flavorful and healthy twist on traditional meatballs. Made with ground chicken and a sweet-savory glaze, they are perfect for a satisfying meal.

Ingredients

Scale

Main Ingredients:

1 pound ground chicken
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper

Glaze:

1 tablespoon olive oil
1 cup tomato sauce
2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
Fresh basil for garnish (optional)

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Instructions

Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Prepare the meatballs: In a large bowl, mix ground chicken, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, onion powder, salt, and pepper. Form into small meatballs and place on the baking sheet. Bake for 15-18 minutes.
Make the glaze: In a saucepan, combine tomato sauce, balsamic vinegar, honey, and Dijon mustard. Simmer until slightly thickened.
Coat the meatballs: Toss the cooked meatballs in the glaze until coated. Garnish with fresh basil and serve.

Notes

Try serving these meatballs over rice, pasta, or zucchini noodles for a complete meal.
For a spicy kick, add a pinch of red pepper flakes to the glaze.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baking
Cuisine: American