Store-bought meatballs are coated in a sweet balsamic glaze for the easiest appetizer ever!
I love, love, love this “recipe”. I used quotes because, well…it’s just so simple. I’m a huge fan of balsamic vinegar and how versatile it is (remember this post on “How to Make a Balsamic Reduction plus 20 ways to use it“? This recipe would absolutely be a great addition to that list.
Reducing balsamic vinegar makes it sweeter, syrupy and something I will put on just about everything. I’ll even have some by the spoonful (although sometimes that makes me cough…does that happen to anyone else??).
Fresh or roasted vegetables are wonderful with a little drizzled over them; I’ll have that for my dinner any night of the week.
For these Balsamic Glazed Italian Meatballs, I start with Italian Style Meatballs that I’ll usually just pick up at the store. Homemade would be great though, so try these if you’re interested.
We’ve enjoyed these Balsamic Glazed Italian Meatballs by themselves as an appetizer, but our favorite way? Cheese tortellini tossed with a good olive oil, Parmigiano Reggiano, loads of black pepper, then topped with these delicious Balsamic Meatballs! SO GOOD.
- 2 packages Italian Style Meatballs (thawed if frozen)
- 1 cup balsamic vinegar
- 1 large pinch crushed red pepper
- Place vinegar and crushed red pepper in a saucepan and bring to a boil. Reduce heat and keep it at a strong simmer until reduced by about half.
- Add the meatballs, stirring to coat. Continue cooking, stirring frequently to keep coating meatballs with glaze, until nearly all the glaze is coating the meatballs and just a small amount is left in the bottom of the pan.
- Serve immediately.
SERVING SUGGESTION: Place on top of cooked cheese tortellini, a little olive oil to coat, freshly ground black pepper and some Parmigiano Reggiano.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 69Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 9mgSodium: 102mgCarbohydrates: 7gFiber: 0gSugar: 5gProtein: 2g