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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

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


A quick weeknight meal.




  • 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



  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.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop, broiler
  • Cuisine: Healthy



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