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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


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

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

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Introducing a collaboration between
Culver City Farmers Market
and My Studio Kitchen.
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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