Pour Balsamic Vinegar into a large sauté pan to maximize surface to balsamic ratio. Start at medium heat stirring occasionally, increasing stirring as it thickens. Do not overheat the Balsamic to the point of simmering or boiling—this is a slow reduction. Target temp is a constant 190 degrees. 68 ounces will reduce to approximately 15 oz. (lasts forever and worth every minute) Store in the fridge in a squeeze-bottle and it will become thicker and more viscous over time.
Serving suggestions: Serve over hard cheeses, Caprese Salad or drizzle on chicken before roasting.
** Warning** as this reduces the vinegar odors can get intense; I prefer to do this on day with a cross-draft and the windows open.
Italian Style Chicken Meatballs
•1.5 pound ground chicken 90% dark meat preferred (or Italian chicken sausage removed from casing)
•1/2 cup finely grated Parmesan style cheese
•1 1/2 teaspoons dried basil
•1 1/2 teaspoons dried parsley
•1 teaspoon garlic powder
•1 teaspoon sea salt
•1/2 teaspoon red pepper flakes
•1 Tbs fennel seed
•¼ C seasoned Italian breadcrumbs
Preheat the oven to 400 degrees F.
In a large mixing bowl, combine chicken, grated cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, fennel and bread crumbs. Using your hands, mix all ingredients until incorporated. Measure meat mixture into approximately 1.5-ounce portions. Shape into rounds and place the meatballs in individual, miniature muffin tin cups. Bake for 20 minutes or until golden and cooked through.
Serving suggestions: Toss in a light marinara before serving and sprinkle with additional cheese.