Ingredients:
- 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
Instructions:
- 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.