Just two ingredients separate you from the most fork-tender homemade meatballs. You probably have both right now, so don't ...

I love this recipe because the texture is not too ... The richness of these pork meatballs from 1993 F&W Best New Chef Nancy Oakes is complemented by savory notes from freshly grated Parmesan ...

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Dear Daphni, the latest eatery in Michael Schulson's collection, is his first Mediterranean venture, where it's all about the shareable experience.

"Good luck making the meatballs. My sister and I had to watch her for years," DeEtte Montalbano tells Jan Risher.

Mini meatballs are just like meatballs, only smaller. The bite-sized savory treats are rising in popularity, but you don’t ...

This recipe was shared by Chef Fabio Viviani ... Portion 2 oz scoops of meatball mixture. Roll portions into balls. Arrange meatballs on tray, ready for cooking or freezing.

It’s been a saucy controversy that has gotten Italian American cooks hot under the collar for generations: should you fry your meatballs, or plop ‘em right in the sauce to cook them?

Prepare the meatballs. Gently mix fresh thyme, Gruyère cheese, ground beef, egg, breadcrumbs, milk, salt, and pepper. Shape into 1 1/2-inch meatballs, and bake until cooked through. Caramelize the ...

These chains not only serve excellent Italian food but are specifically known for standout versions of the classic spaghetti & meatballs.