Chicken Meatballs with Tomato Gravy by Chef Jamie Adams



1# Ground Chicken

1# Ground Turkey

½ # Ground Pork

2 Eggs

¾  Cups Bread Crumbs

¾  Cups Grated Parmigiano or Grana Cheese

1 Onion, Finely Diced

5-8 Sage Leaves, Chopped

1 ½  Teaspoons Salt

1 ½  Teaspoons Pepper

½ Cup All Purpose Flour

2 Tablespoons Olive Oil

1 Cup Dry Red Wine

1 Quart Neutral Tomato Sauce


  1. Mix all of the top ingredients together using a mixer with the paddle attachment until it becomes “sticky”.

  2. Roll meatballs into the desired size, about 1-2 ounces. Dust them with flour on a cookie sheet so that get lightly covered all the way around. In a pan large enough to hold the meatballs and the sauce, heat the olive oil and gently brown the meatballs, rolling them over with a spoon or a fork until browned on all sides. Add the red wine and the tomato sauce, lower the heat and simmer for 8-10 minutes until the meatballs are firm, serve over polenta or pasta or just by themselves. If the sauce gets too thick, add a little chicken broth.

Andrew Rudeseal