This dinner recipe for delicious chicken meatballs can be found in Nate Appleman's "A16 Food + Wine" and is part of his recipe for Minestra Maritata.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees. Coat 2 rimmed baking sheets with olive oil. Place a meat grinder and a large bowl in the freezer to chill.

  • In a spice grinder or using a mortar and pestle, grind together fennel seeds and peppercorns. Transfer to a medium bowl and stir in salt; set spice mixture aside.

  • If grinding your own meat, pass chicken through a grinder fitted with a coarse plate directly into chilled bowl; if your meat is already ground, place chicken in chilled bowl. Place, fatback, bread, parsley, and garlic in bowl with spice mixture; pass through grinder into bowl with chicken. Add wine and eggs; using your hands, gently mix until well incorporated.

  • Heat a small skillet over medium heat. Flatten a pinch of chicken mixture into a small disk and cook in skillet, for tasting. Season chicken mixture with salt, if desired.

  • Form chicken mixture into 1-inch balls and place on prepared baking sheets. Transfer baking sheets to oven and roast, turning baking sheets halfway through, until meatballs are lightly browned and cooked through, 18 to 20 minutes.

  • Drizzle meatballs with olive oil and serve immediately.

Reviews (2)

4 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
Rating: Unrated
I'll say up front I have not made this, but . . . mortar & pestle-ing spices, fatback, dried wine powder, and passing everything through a grinder? It seems odd to me that this showing up on an Everyday Food email. I thought those were supposed be simple recipes?
Rating: Unrated
I can't say I made these according to the recipe, but I got the gist of it and these were delicious! First, I used ground turkey and fresh bread crumbs from a baguette. I soaked the bread crumbs in milk and squeezed them out before adding to the turkey. Baking these in the oven was so simple! I'll never fry a meatball again! These were an excellent component of the wedding soup which is now a staple in my soup arsenal when I've got ground turkey around. I didn't bother with the fatback either.