Chicken meatballs from Stir: Mixing it Up in the Italian Tradition by Barbara Lynch

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

  • Breadcrumbs on March 12, 2014

    p. 149 Lovely! BL suggests you form the meat into ¾” balls – “the size of a grape”…the size of a grape!!! When I read this I thought, are you kidding me?!!!! I’ll be here all day shaping these blasted balls. It reminded me of a day many years ago when a neighbour of mine met me in the driveway one Sunday morning knowing I’d just watched Martha Stewart Living (my Sunday morning ritual at the time) she said “breadcrumbs…Martha’s lost it!! She’s cooking fish on GRASS!!!” That’s kind of how I felt about shaping meatballs into grape-sized balls. Madness! In the end, I opted for golf ball sized meatballs and all was well in the world! I used basil vs thyme. I served these atop spaghetti with Odd Fellow Marinara. The texture of the meatballs was more dense than my usual veal/beef/pork meatball recipe, likely attributable to the fine texture of the meat and the lack of fat. Photos here: http://chowhound.chow.com/topics/967244#8810431

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