Thursday, June 3, 2010

Chicken Meatballs with Balsamic Tomato Glaze

Somehow we had meatball twice this week; once via a Jamie Oliver recipe, and once via Crepes of Wrath. Honestly, they are two of my very top recipe sources, as everything I make from Sydney just downright delicious.

These great meatballs have lots of cheese and things in them, then are brushed with a mixture of tomato paste, balsamic vinegar and olive oil before they are baked in the oven. I think the only difference with mine was that a) I didn't have dried parsley so I threw in some dried basil and oregano, and b) I used real grated Parmesan instead of the sawdusty stuff. I was a bit curious about how they would turn out, but let's say that they were some of the best chicken meatballs I've ever eaten and make great leftovers. We had them with salad, and nobody talked; they simply ate. I highly recommend you try them!

Click on over for the recipe...
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