Saturday, March 17, 2012

Chicken meatballs with blackberry balsamic glaze

Some of the ingredients...

They were quite wet; hard to form perfect balls...

Extra blackberry balsamic glaze!

Fresh out of the oven and ready to eat

Served with smashed potatoes and spinach

I've been doing a lot of cooking around here recently. After months of regular eating out, I decided my wallet and waistline could use a break. I've starting planning menus for the week, making a grocery list, and budgeting to the best of my ability. Things are going well - I've found a lot of great new recipes, saved a bit of money, and had a lot of fun.
A few days ago, I got a delivery from Gold'n Plump chicken. Gold'n Plump brand chicken products are raised on family farms in the Midwest and are now available for purchase in DC-area Target stores. My delivery included a pound of ground chicken, something I don't often buy or cook with. "What should I do with my ground chicken?", I asked a friend of mine while doing a little March Madness martini tasting at Assaggi one afternoon. Immediately she suggested trying Once Upon a Chef's recipe for chicken meatballs. I looked it up on my iPhone and was impressed with the simplicity of the recipe - I already had all the ingredients I needed at home in my pantry. Perfect!
This recipe strongly resembles meatloaf, right down to the sweet tangy tomato sauce on top. My husband hates meatloaf. Hates it. So I was imagining I might be eating a pound of meatballs on my own but, to my delight, he loved these! He ate seconds and even took the leftovers to work the next day for lunch. Success!

To see the recipe, follow the link: Once Upon a Chef's chicken meatballs. I followed the recipe with a few changes - I added extra garlic, used shredded Parm instead of Romano cheese, used Secolari's blackberry balsamic, and tripled the glaze recipe.




1 comment:

  1. Nice collection...Thanks for sharing with us...I really like it... Kitchen Labels

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