Mortadella and chicken meatballs from Italian American: Red Sauce Classics and New Essentials (page 195) by Angie Rito and Scott Tacinelli and Jamie Feldmar

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute baguette bread for Italian bread. You may use the Roasted garlic puree recipe on p. 300.

  • sassy_momma on November 23, 2025

    These were so good! All the kiddos liked them too! Used them in the soup that is recommended.

  • Jviney on February 11, 2024

    These are very flavorful, I found them too salty but perhaps that’s due to the mortadella that I used. Next time I would scale back to 1/2 Tbsp. I also would use bread crumbs rather than the milk-soaked nickel sized bread, I found the texture off-putting. In the end, though, a household of people with colds and a fever ate the whole batch.

  • tarae1204 on January 21, 2022

    These are delicious! The cayenne was not at all overpowering, but made my younger child not like them. You could leave the cayenne out and they'd still be delicious. Like the traditional meatballs from this book (made of beef/veal), these chicken mortadella meatballs are also borderline too salty. I served them in low salt homemade chicken broth with jasmine rice, green onions, dill, squeeze of lemon and spoon of creme fraiche. I could eat this everyday!

  • Lepa on January 05, 2022

    These meatballs are just amazing. We ate them with the suggested chicken broth and ditalini, which was so good. There wasn't a drop left when my family of four was done with this dinner. This recipe is a real keeper!

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