Balsamic Glazed Meatballs

Balsamic Glazed Meatballs

These tender meatballs smothered in a sweet and tangy balsamic glaze are a delicious and easy meal. You can serve them over pasta, rice, or mashed potatoes for a complete dinner.

Ingredients:

• For the meatballs:
  • 1 pound ground beef (or your preferred ground meat like turkey, chicken, or a mix)
  • ½ cup panko breadcrumbs
  • ¼ cup grated Parmesan cheese
  • ¼ cup chopped fresh parsley
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
• For the balsamic glaze:
  • 1 cup balsamic vinegar
  • ¼ cup brown sugar
  • 2 tablespoons olive oil
  • 1 teaspoon cornstarch (optional, for thickening)

Cooking Guide:

1. Make the meatballs: In a large bowl, combine the ground meat, breadcrumbs, Parmesan cheese, parsley, egg, garlic, oregano, salt, and pepper. Mix well with your hands until everything is evenly incorporated.
2. Roll the meatball mixture into tablespoon-sized balls. You can use a wet spoon to prevent sticking.
3. Heat a large skillet with olive oil over medium heat. Add the meatballs and cook until browned on all sides, about 5-7 minutes per side.
4. Make the balsamic glaze: While the meatballs are cooking, whisk together the balsamic vinegar, brown sugar, and olive oil in a saucepan over medium heat. Bring to a simmer and cook until the glaze thickens and reduces by half, about 5-7 minutes. If you prefer a thicker glaze, whisk a teaspoon of cornstarch with a little water to create a slurry, then add it to the simmering glaze and cook for another minute until thickened.
5. Glaze the meatballs: Add the cooked meatballs to the balsamic glaze and toss to coat them evenly. Simmer for an additional 2-3 minutes, allowing the glaze to thicken further and coat the meatballs.
6. Serve the meatballs immediately over your desired dish, spooning the balsamic glaze over the top. Garnish with fresh parsley (optional).

Tips:

• For moister meatballs, use ground meat with a higher fat content (around 80/20).
• If you don’t have panko breadcrumbs, you can use regular breadcrumbs or crushed crackers.
• You can adjust the amount of brown sugar in the glaze depending on your preference for sweetness.
• To make the dish ahead of time, cook the meatballs and store them in an airtight container in the refrigerator for up to 3 days. Reheat them in the pan with the balsamic glaze before serving.
• This recipe is easily doubled to feed a larger crowd.
• Feel free to experiment with different herbs and spices in the meatballs, such as Italian seasoning, thyme, or red pepper flakes.