Chef Linda Harrell’s Award-Winning Meatballs

The second-annual Atlanta Meatball Festival will return to Belle Isle Square in Sandy Springs Sunday, August 30, from 1–5 p.m. Twenty Atlanta restaurants will be joining festival host Chef Linda Harrell from Cibo E Beve to celebrate this classic iconic dish. The types of meatballs represented will range from traditional beef and pork to more unique versions like seafood and chicken.

“After the success of our inaugural meatball event, I couldn’t wait to serve up some second helpings to the Atlanta community this year,” says Chef Harrell. “It’s a great chance for the chef community to get together and cook up some fun. All of the chefs were so innovative with their dishes last year – I’m looking forward to seeing how ballistic they’ll get this time around.”

Harrell’s meatball recipe placed in the top three during last year’s event.

1 lb. ground beef
1/2 lb. ground pork
1/2 lb. ground veal
1 small onion, chopped fine
2 garlic cloves, minced
1/2 cup milk
3 eggs
2 cups breadcrumbs
1/2 cup Parmesan cheese, grated
2 Tbsp. Italian parsley, chopped
1 1/2 Tbsp. dried leaf oregano
Salt and pepper to taste

Mix meats, onion, garlic, milk, eggs, parsley and seasonings together until blended well. Add cheese. Slowly add in breadcrumbs until mixture is bound together. Season with salt and pepper to your taste. Roll meatballs to whatever size you like and place on a cookie sheet/sheet pan and fill bottom of pan with just enough water to cover.  Place in an oven preheated to 350 degrees. Bake until browned on the outside and firm on the inside. Serve with your favorite tomato sauce.

Recipe courtesy of Chef Linda Harrell.