These balsamic meatballs are moist, flavorful and addictive. Bite-size meatballs soaked in a sweet and tangy sauce made with balsamic vinegar, brown sugar and red wine. Perfect appetizer or as a side-dish, and definitely kids' favorite.
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There is something about meatballs that are always a favorite of kids. My kids will eat all kinds of meatballs, even the ones with veggies in them. A great option if you have fussy kids. Balsamic on its own is quite sour but when combined with brown sugar, honey, or maple the combination is absolutely heavenly. I shared a few of these combinations with you. Such as honey balsamic chicken, balsamic maple roast chicken, balsamic-glazed salmon. Today I want to share another combination with ground meat in this balsamic meatballs.
About these meatballs
If you are looking to make something simple, quick and easy, then this is definitely the right recipe for you. These meatballs are lean and soak up all the balsamic juices. So, they are tender, moist yet sweet and tangy.
They are perfect to eat as appetizers, on their own, or served as a side dish. Try using these for your favorite meatball sub or in a burrito.
Ingredients and substitutes
- Meat - It is best to use lean ground meat. Not only do they taste delicious, but they also retain their shape better. Meatballs with high fat tend to lose shape easily as the fat renders out.
- Balsamic - It's Italian vinegar made from white wine pressings. Back in the old days, it used to be an ideal gift and favor. Some brands, I believe, have been fermented for over 100 years. It’s this aging process that makes balsamic vinegar often expensive.
- Brown sugar - Works best as it contributes a caramel-like flavor from the molasses.
- Cheese - I have used cheddar and parmesan. I like the nutty flavor from the parmesan and the strong cheese flavor from the cheddar.
- Breadcrumbs - I have used dry bread crumbs, and yet you can also use fresh bread crumbs.
Step by step instructions
- Combine all meatball ingredients in a bowl including the beaten egg.
- Make balls and set aside.
- In a sauté pan or skillet, add oil and cook meatballs in batches on medium heat turning on all sides.
- Remove meatballs from the pan and set aside.
- To the same pan, add the stock, cook for 2 minutes on medium-low heat, deglazing the pan as you cook.
- Then, add the red wine, balsamic vinegar, brown sugar - cook for 2 minutes until almost reduced to half.
- Now, add the butter and continue to cook a minute until all the butter is melted and the sauce looks glossy.
- Finally, return the meatballs back to the pan and cook for 5 minutes until the sauce is reduced to about half.
- Make sure to turn the meatballs around so they coat evenly with the sauce.
- The sauce gets thicker as it cools.
Frequently asked questions
These balsamic glazed meatballs will keep in the fridge for 4 to 5 days and can also be frozen for up to a month.
I think lean meat works best for meatballs, especially to hold their round shape. Too much fat tends to disfigure them as the meatballs render the excess fat.
The breadcrumbs in the meatballs are what helps soak up all the sauces keeping them moist.
The cheese is to add flavor and texture, but if you prefer, you can certainly omit the cheese. Alternatively, you can use another variety of cheeses that you like.
Absolutely. Chicken, beef, pork or lamb all compliment balsamic vinegar very nicely.
The red wine is used as a flavor and all the alcohol is evaporated during the cooking process. By the time the dish is cooked, there will be no alcohol left in the glaze.
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Balsamic Glazed Meatballs
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
FOR THE MEATBALLS
- ½ lb (250 g) Ground beef
- ¼ cup (30 g) Cheddar cheese (or similar grated)
- 2 tablespoon (30 g) Parmesan cheese (grated)
- ¼ cup Breadcrumbs
- ½ cup Parsley (chopped)
- ½ teaspoon Pepper
- ½ teaspoon Salt
- 1 Egg (beaten)
FOR THE BALSAMIC GLAZE
- 2 tablespoon Oil
- ½ cup (120 ml) Stock (chicken or vegetable)
- ¼ cup (60 ml) Red wine
- ¼ cup (60 ml) Balsamic vinegar
- ¼ cup (55 g) Brown sugar
- 3 tablespoon (45 g) Butter
Instructions
- Combine all meatball ingredients in a bowl including the beaten egg.
- Make balls and set aside.
- Remove meatballs from the pan and set aside.
- To the same pan, add the stock, cook for 2 minute son medium-low heat, deglazing the pan as you cook.
- Then, add the red wine, balsamic vinegar, brown sugar - cook for 2 minutes until almost reduced to half.
- Now, add the butter and continue to cook a minute until all the butter is melted and the sauce looks glossy.
- Finally, return the meatballs back to the pan and cook for 5 minutes until the sauce is reduced to about half.
- Make sure to turn the meatballs around so they coat evenly with the sauce.
- The sauce gets thicker as it cools.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Nart
These meatballs look so delicious and satisfying. I'm gonna try the recipe but I know already that my whole family will love it!
Veena Azmanov
Thanks, Nart. I hope you try this one soon.
Lauren Vavala
My family loves whenever I make homemade meatballs, but we've never had them with a glaze like this before - it sounds soooo good! Definitely putting this on the menu next week!
Veena Azmanov
Thanks, Lauren. You must try this - its delicious.
Ayngelina Brogan
I LOVE a good sweet meatball but I have never thought of using balsamic as the added touch, it has to be healthier omitting all the sugar. I think I may have to put this on next week's dinner menu!
Veena Azmanov
This one is sweet, tangy and absolutely addictive, you must try.
Julia
I've been looking for new recipes for meatballs and this sounds delicious. Thanks for the inspiration!
Veena Azmanov
Thank you, Julia. I hope you try this one soon
Amanda Wren-Grimwood
I've been looking for a great meatball recipe and that sauce is so shiny and packed full of flavour! I can't wait to try this.
Veena Azmanov
Thank you, Amanda. I hope you try this one.