Pomegranate Balsamic Glazed Chicken Meatballs-The Little Shop of Olive Oils

Pomegranate Balsamic Glazed Chicken Meatballs


  • 1 pound ground chicken
  • ½ cup breadcrumbs
  • ¼ cup grated Parmesan cheese
  • ¼ cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 large egg
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon fresh parsley, chopped
  • 2 tablespoons Pomegranate Dark Balsamic Vinegar
  • 1 tablespoon Premium Extra Virgin Olive Oil
  • ½ cup chicken broth
  • 2 tablespoons Franklin Raw Honey
  • Additional parsley or basil leaves for garnish


  • In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, onion, garlic, egg, salt, pepper, and parsley. Mix until all ingredients are well incorporated.
  • Form the mixture into small, bite-sized meatballs.
  • Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides and cooked through, about 8-10 minutes.
  • In a small saucepan, whisk together pomegranate balsamic vinegar, chicken broth, and honey. Bring to a simmer over medium heat and reduce the mixture until it thickens into a glaze, about 5-7 minutes.
  • Once the meatballs are cooked, pour the pomegranate balsamic glaze over them in the skillet. Toss all the meatballs to coat evenly.
  • Continue to cook for an additional 2-3 minutes, ensuring the meatballs are glazed and heated through.
  • Transfer the meatballs to a serving platter. Garnish with additional parsley or basil leaves.
  • Serve the pomegranate balsamic glazed chicken meatballs warm, perhaps with toothpicks for easy serving.
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