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Chicken Meatballs with Balsamic Glaze

Easy recipe
Chicken Meatballs with Balsamic Glaze

I wanted to come up with a chicken meatball recipe made without white bread or breadcrumbs because I’ve been trying to cut out white food! Chicken Meatballs with Balsamic Glaze is the delicious recipe I came up with and you won’t miss the bread at all.

Instead of breadcrumbs, I added almond flour along with an egg to bind it together. Next, I wanted some texture so I added shredded carrots and some black sesame seeds. And finally, for a bit of moisture, I added some sesame oil and soy sauce.

Why are these Chicken Meatballs soooo good?

  • They are really easy to make
  • Making a large batch is as easy as a small batch
  • They can be frozen then heated up whenever you need a quick bite
  • The flavor is amazing!

Try these chicken meatballs with one of these salads:

Radicchio and Pecorino Romano Salad

Tri Colore Salad

Lemon Dijon Potato Salad

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Chicken Meatballs with Balsamic Glaze


  • Author: Lisa @ My Studio Kitchen
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 10-12 meatballs 1x
  • Diet: Gluten Free

Description

A quick weeknight meal.


Scale

Ingredients

Meatballs

  • 1 pound ground chicken thighs
  • 1 egg
  • 1/4 cup almond flour
  • 2 cloves garlic, minced
  • 1/2 cup shredded carrots
  • 1 tablespoon mint, finely chopped
  • 2 tablespoon parsley, finely chopped
  • 1 tablespoon toasted sesame oil
  • 11/2 tablespoons black sesame seeds (optional)
  • Salt and pepper to taste
  • 11/2 tablespoons coconut oil

Balsamic Glaze

  • 1 tablespoon olive oil
  • 1 large shallot, finely diced
  • 1/3 cup balsamic vinegar
  • 2 teaspoons red pepper sauce or Shiracha
  • 2 tablespoons pomegranate molasses (optional)
  • 2 teaspoons sugar or maple syrup
  • 2 tablespoons fresh mint, chopped
  • Zest from 1 lime
  • Salt and pepper to taste

Instructions

Meatballs

  1. Preheat the broiler
  2. Mix all meatball ingredients in a large bowl, except the coconut oil, then form 1-1/2 – 2-inch balls.
  3. Heat a cast iron or large skillet with coconut oil, once hot after 4-5 minutes, add the meatballs without crowding. You may need to do in 2 batches so they brown properly. Cook for approximately 4 minutes per side. Remove from pan and repeat process with remainder of mixture.
  4. Place all cooked meatballs back into pan and pour glaze over meatballs. Place under the broiler 6-8-inches from the flame for 2-3 minutes until sauce starts to caramelize.

Balsamic Glaze

  1. Heat oil in small skillet, add shallots and cook for 4-5 minutes until soft and translucent.
  2. Add balsamic vinegar and molasses and cook for 4-5 minutes over medium heat, until the mixture thickens.
  3. Add additional ingredients along with salt and pepper and cook another 2 minutes.

  • Category: Main Course
  • Method: Stovetop, broiler
  • Cuisine: Healthy

Keywords: chicken meatballs, chicken thighs, balsamic glaze, pomegranate

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Introducing a collaboration between
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In my weekly visits to the market,
I’ll be checking out the fresh produce
from the farmers as well as the fish,
bread and cheese vendors to see
what’s new and what’s in season.
Then I’ll share my quick and easy
recipes with you. I’m hoping you will
find inspiration to try new recipes
and experiment with
new ingredients as well.

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