Chicken & Lovage Meatballs


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  • Meatballs:
  • 1 1/2 lbs. fresh ground poultry thigh meat
  • 2 eggs
  • 1/2 C. breadcrumbs or 1 C. chopped crusty white bread
  • Salt
  • Pepper
  • 1/4 C. chopped lovage (parsley, if lovage is not available)
  • 1 T. garlic powder
  • Optional ingredients:
  • Sausage
  • 1 onion, cut in half
  • 3 cloves garlic
  • Sauce:
  • 3 cans diced tomatoes
  • 1 can tomato paste
  • a bit of water


  • Combine all ingredients in bowl and form into desired size. Add a bit of oil in bottom of pan and brown the meatballs. Add sausage if you wish with one onion, cut in half and 3 cloves garlic. When meatballs are brown on all sides, add 3 cans diced tomatoes, 1 can tomato paste and a bit of water. Bring to a slow boil; turn down to low heat. Be sure to stir bottom often. Cover and cook for about 2 hours. Adjust taste with salt and pepper if desired.
  • I love lovage! It has such a rounded flavor to everything. While in Germany, I discovered the richness of the wonderful herb. One surefire way to thrill your Sunday Brunch guest, is to take the stalks and use
  • them as straws for your Bloody Mary’s… They will for sure be a hit.