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Mini Parmesan Chicken Meatballs
Ingredients for Meatballs:
- 1 lb ground chicken
- 1 egg
- 1 tbsp milk (adds moisture)
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp salt
- Black pepper, to taste
Ingredients for Glaze:
- 9 oz fig jam
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1–2 tbsp water, to thin
- 2–3 fresh rosemary sprigs (crush slightly to release oils)
Ingredients for Crunchy Parmesan Topping (optional but worth it!)
- 1/4 cup panko breadcrumbs
- 2 tbsp grated Parmesan
- Olive oil spray
Directions:
- Preheat oven to 400°F and place an empty baking sheet inside to heat.
- Mix all meatball ingredients in a bowl, roll into 45–50 mini meatballs.
- Carefully remove the hot baking sheet, add parchment, place meatballs on top, and bake 10–12 minutes.
- Switch to broil, spray tops with olive oil, and broil 2–3 minutes until golden.
- While they cook, simmer fig jam, balsamic, Dijon, water, and rosemary for 3–4 minutes until glossy.
- Transfer meatballs to a dish, pour glaze over top, and toss to coat.
- Mix panko + Parmesan, sprinkle on top, and broil 1 more minute (optional).
- Garnish with rosemary and halved figs, then serve warm.
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Hi I’m Teresa!
I’m a mom to three, a wife and a physician assistant. I also have a degree in Nutritional Sciences and I love sharing all things life with you! I am passionate about empowering you through education, sharing all my fave products and items that have made life better and creating content to give you value!







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