By Bernadette Kathryn, LMT, IHLC


When I am going to the effort to cook something so delicious as these little Chicken Meatballs ~ I take extra time and energy to cook a BIG BATCH! They are prefect for freezing and positively delightful in many different dishes. I set some aside for the Italian Wedding Soup and others I finish cooking in the Classic Tomato Sauce so they are ready to be added to my Zucchini Linguini, Light Lasagna, Meatball Hero, Eggplant Parmesan, or served in the sauce on a buffet for a party, yum!


Italian Meatballs
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
  • 2 lbs – ground chicken or turkey - whatever you prefer
  • 2T Organic clarified butter & EVOO
  • 1 large Vidalia onion
  • 6 small carrots
  • 6 cloves garlic
  • 4 large whole eggs
  • ½ cup spinach & basil pesto - optional
  • ¼ cup fresh chopped oregano
  • ¼ cup fresh chopped basil
  • ½ cup fresh chopped parsley
  • Salt & pepper – to taste
  1. Have the butcher grinding the meat fresh if possible
  2. Keep at room temperature for at least an hour before cooking
  3. Coarsely chop the onion, carrots, garlic, parsley, oregano, basil
  4. Using the processor – pulse chop the ingredients to a fine chop (not puree)
  5. Using clarified butter & EVOO ‐‐ sauté the vegetable & herbs
  6. Add salt & pepper to taste – sweating the vegetables
  7. Allow the vegetables to cool and drain to remove excess juices
  8. Gently mix the 4 eggs and add to the meat
  9. Add the vegetable mixture when it’s cooled
  10. Add the spinach & basil pesto if using, adds great flavor
  11. Mix everything thoroughly with your hands
  12. Measure the meatballs with a small ice cream scoop to shape uniform balls
  13. Place on a sheet tray while completing the whole batch
  14. You can either bake the meatballs or par cook GENTLY in a pan before adding
  15. to the sauce to finish




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