Authentic Italian Meatballs Recipe

Drain the chickpeas thoroughly and pulse in the food processor until lightly broken up. Add the onions and soaked breadcrumbs: Add the onions, garlic, and soaked breadcrumbs to the meat. Try the Spaghetti and Meatball Soup that I’m sharing on Yellow Bliss Road today! It is also identical to mine except I omit the milk which was a tweak I made a couple years ago.

Turkey meatballs are never as good as beef/pork, but they were still very good – not much different from my own recipe; the only differences were the extra egg and skipping the browning step. From some of Atlanta’s best Italian chefs, here are three recipes for baked meatballs, from gluten-free chicken to Tuscan-style with mushrooms.

When measuring salt by volume, it is important to use the type of salt specified in the recipe; other salts—such as table salt and fine sea salt—will taste too salty (if you use a different salt, please adjust accordingly). I saw your recipe and mine is very similar just I use a fresh onion but will try your recipe this time 🙂 I also try to limit my pork as muhc as I can but I have also found out that when it comes to meatballs the beef/pork combo is very very needed.

Michael Chernow runs the front-of-house operations and the beverage program at The Meatball Shop. I’ve already told several friends about my new meatball recipe and they can’t wait to try it. This recipe makes a boatload of sauce, perfect for storing in the freezer and great for another helping over gnocchi or a filling for lasagna.

The duo lightens their recipe with fresh bread, adding hot cherry peppers for a little punch. I did a second batch where I baked the meatballs on a sheet tray at a high heat to get some browning and the whole thing was infinitely better from a flavor and texture perspective.