Pomegranate Balsamic Glazed Chicken Meatballs

February 7, 2024

These little meatballs are one of my favorite ways to show how versatile balsamic can be.

They’re tender and flavorful on their own — ground chicken, garlic, Parmesan, fresh parsley — simple ingredients that come together beautifully. But once you coat them in a glaze made with our Pomegranate Dark Balsamic and a touch of Franklin Raw Honey, they become something special.

The balsamic gives the glaze depth and richness. The honey softens it just enough. And when it reduces down in the pan, it turns glossy and perfectly balanced.

Serve them as an appetizer with toothpicks, spoon them over rice for dinner, or tuck them into a warm pita with greens. However you serve them, they’re always a hit.

Sweet. Savory. Easy to love.

Pomegranate Balsamic Glazed Chicken Meatballs

Tender chicken meatballs glazed in a sweet and savory sauce made with Pomegranate Dark Balsamic, honey, and Garlic Premium Olive Oil.

Author: The Little Shop of Olive Oils
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: Serves 4-6
Category: Appetizers

Ingredients

1 lb ground chicken
½ cup breadcrumbs
¼ cup grated Parmesan cheese
¼ cup finely chopped onion
2 cloves garlic, minced
1 large egg
1 tsp salt
½ tsp ground black pepper
1 Tbsp fresh parsley, chopped
2 Tbsp Pomegranate Dark Balsamic Vinegar
1 Tbsp Garlic Premium Olive Oil
½ cup chicken broth
2 Tbsp Franklin Raw Honey
Additional parsley or basil, for garnish

Directions

In a large bowl, combine ground chicken, breadcrumbs, Parmesan, onion, garlic, egg, salt, pepper, and parsley. Mix until just combined.
Form the mixture into small, bite-sized meatballs.
Heat Garlic Premium Olive Oil in a large skillet over medium heat.
Add meatballs and cook until browned on all sides and cooked through, about 8–10 minutes. Remove and set aside if needed.
In a small saucepan, whisk together Pomegranate Dark Balsamic, chicken broth, and honey.
Bring to a simmer over medium heat and cook 5–7 minutes, until slightly thickened into a glaze.
Return meatballs to the skillet and pour glaze over them. Toss gently to coat evenly.
Cook an additional 2–3 minutes until heated through and well glazed.
Transfer to a serving platter and garnish with additional parsley or basil.