Chicken Meatballs With Tomato-Balsamic Glaze

• For the Meatballs
• 1 large egg
• 3 tablespoons fresh parsley, finely chopped
• 1 tablespoon tomato paste
• 1 clove garlic, minced
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 pound ground chicken (preferably not all breast meat)
• 1/2 cup grated Pecorino Romano cheese
• 1/4 cup plus 2 tablespoons seasoned Italian bread crumbs
• Tomato-Balsamic Glaze
• 1 tablespoon tomato paste
• 1 tablespoon extra virgin olive oil
• 1/2 tablespoon balsamic vinegar
• 1/2 teaspoon sugar

1. Preheat oven to 325 degrees.
2. In a large bowl, combine egg, parsley, tomato paste, garlic, milk, salt and pepper. Mix well with a wire whisk, making sure the tomato paste is completely dissolved.
3. Add ground chicken, grated cheese and breadcrumbs. Use your hand to mix ingredients together. Mixture will be somewhat wet. Form medium size balls (I think it's easiest to use a 3-tablespoon ice cream scooper with a wire scraper) and place onto ungreased baking sheet or very large baking dish.
4. Make the glaze by combining all the ingredients in a small bowl, then brush over meatballs. Bake for about 30 minutes, or until an instant read thermometer inserted into the center of a meatball registers 160 degrees. Remove from oven and serve.

egg, fresh parsley, tomato paste, clove garlic, milk, salt, freshly ground black pepper, ground chicken, romano cheese, bread crumbs, tomatobalsamic glaze, tomato paste, extra virgin olive oil, balsamic vinegar, sugar

Taken from food52.com/recipes/6264-chicken-meatballs-with-tomato-balsamic-glaze (may not work)