Recipes for "meatballs"

1. Preheat the oven to 450° F. Rub a baking sheet with oil or butter.

2. In a bowl, mix the ground beef, panko, egg, 1/2 of the chopped onion, garlic powder, chili powder, paprika, cumin, cayenne, and 1 teaspoon salt. Roll the meat into large tablespoon-size balls (will make 15-16 meatballs), placing them on the prepared baking sheet. Arrange the butter around the meatballs. Bake for 15 minutes or until the meatballs are crisp on the outside, but not yet cooked through on the inside.

3. While the meatballs are cooking, mix the tomatoes, remaining chopped onions, tomato paste, poblano pepper, black beans, and pickled jalapeños in a bowl—season with salt.

4. Remove the meatballs from the oven, pour over the sauce, and add the cheese. Bake until the cheese is melted, 15 minutes. Serve warm with your favorite chili toppings: cilantro, scallions, avocado, yogurt – and beer bread!

1. Add the ground beef, onion, garlic, chili powder, paprika, cumin, cayenne, garlic powder, and 1 teaspoon salt to a bowl. Mix to combine. Coat your hands with oil, and roll the meat into tablespoon-size balls (will make 15-16 meatballs). Place the meatballs in the bowl of your crockpot.

2. Pour over the tomatoes. Add the tomato paste, broth, poblano pepper, and pickled jalapeños. Season with salt. Give everything a gentle stir. Cover and cook on low for 3-4 hours or on high for 1-2 hours.

3. Crank the heat on the slow cooker to high. Mix in the beans. Add the spaghetti and pour over 1 cup of water. Nestle the spaghetti into the sauce. Cover and cook 20-30 minutes, or until the spaghetti is al dente, stirring halfway through. Sprinkle the cheese over the chili. Let melt for 10-15 minutes.

4. Serve the cheesy meatballs over the spaghetti and sauce. Top with cilantro and green onion.

1. Preheat the oven to 325° F.

2. Add the ground beef, onion, garlic, chili powder, paprika, cumin, cayenne, garlic powder, and 1 teaspoon salt to a bowl. Mix to combine. Coat your hands with oil, and roll the meat into tablespoon-size balls (will make 15-16 meatballs).

3. Arrange the meatballs in a large dutch oven with lid. Pour over the tomatoes. Add the tomato paste, broth, poblano pepper, and pickled jalapeños. Season with salt. Give everything a gentle stir. Cover and roast for 2 1/2 to 3 hours or until slightly thickened.

4. Crank the heat on the oven to 425° F. Remove the lid. Mix in the beans. Top with cheese. Cook another 10-15 minutes to melt the cheese.

5. Just before serving, cook the spaghetti according to package directions.

6. Serve the cheesy meatballs and sauce over the spaghetti. Top with cilantro and green onion.

1. Add the chicken, parmesan, shallot, 2 chopped cloves of garlic, oregano, paprika, and balsamic vinegar to a bowl. Season with salt, pepper, and chili flakes. Mix to combine. Coat your hands with oil, and roll the meat into tablespoon-size balls (will make 15-16 meatballs). Drizzle with olive oil and place the meatballs in the bowl of your crockpot.

2. Add the tomatoes. Pour over the wine and 1/2 cup water. Add the whole garlic cloves. Cover and cook on low for 3-4 hours or on high for 1-2 hours.

3. Preheat the broiler to high. Remove the meatballs and garlic from the slow cooker and place on a baking sheet.

4. Crank the heat on the slow cooker to high. Stir in the orzo, and 1 cup water. Cover and cook 20-30 minutes, or until the orzo is al dente. If the orzo needs more liquid, add additional water. Stir in the milk/cream.

5. Arrange the butter, rosemary, and thyme, around the meatballs and garlic, then broil for 1-3 minutes, until crisp. Peel away the garlic skin, then chop and mix with the butter and herbs on the sheet pan. Toss the meatballs in the butter.

6. Serve the meatballs over the orzo with feta cheese, fresh basil, and dill.

1. Add the chicken, parmesan, shallot, 2 chopped cloves of garlic, oregano, paprika, and balsamic vinegar to a bowl. Season with salt, pepper, and chili flakes. Mix to combine. Coat your hands with oil, and roll the meat into tablespoon-size balls (will make 15-16 meatballs).

2. Set the instant pot to sauté. Add olive oil, then add the meatballs to the instant pot and sear until browned, about 5 minutes. Add the tomatoes. Pour in the wine and 1/2 cup water. Cook for 5 minutes, then add the butter, whole garlic cloves, rosemary, and thyme. Let the butter brown for another 2-3 minutes. Cover and cook on high pressure for 6 minutes.

3. Once done cooking, release the steam. Set the Instant Pot to sauté. Remove the garlic. Stir in the orzo, and 1 cup water. Cook for 6-8 minutes, until the orzo is al dente. Stir in the milk.

4. Mash the garlic and stir into the orzo. Discard the herb stems. Serve the meatballs over the orzo with feta cheese, fresh basil, and dill

1. Add the chicken, parmesan, shallot, 2 chopped cloves of garlic, oregano, paprika, and balsamic vinegar to a bowl. Season with salt, pepper, and chili flakes. Mix to combine. Coat your hands with oil, and roll the meat into tablespoon-size balls (will make 15-16 meatballs).

2. Heat a large skillet over medium-high heat. Add olive oil, the meatballs, and sear until browned, about 5 minutes. Then add the tomatoes, butter, garlic, rosemary, and thyme. Let the butter brown for another 2-3 minutes. Remove the garlic.

3. Reduce the heat to medium. Stir in the orzo. Cook 1 minute, then pour in the wine and 1 1/2 cups water. Cook, stirring often, another 6-8 minutes, until the orzo is al dente. Stir in the milk.

4. Mash the garlic and stir into the orzo. Discard the herb stems. Serve the meatballs over the orzo with feta cheese, fresh basil, and dill.

1. In a glass jar, whisk together 1/3 cup cold water and the cornstarch. Add the soy sauce, rice vinegar, honey, chili paste, lime zest, and lime juice.

2. Add the chicken, ginger, garlic, and a pinch of pepper to a bowl. Mix until combined. Coat your hands with a bit of oil, and roll the meat into tablespoon-size balls (will make 15-20 meatballs).

3. Heat a large skillet over medium-high heat and add 2 tablespoons oil. When the oil shimmers, add the meatballs and sear until crisp, about 4-5 minutes, turning them 2-3 times. Remove the meatballs from the skillet. To the skillet, add the shallots, peppers, and peanuts, cook another 2-3 minutes, until the peppers begin to char. Pour in the honey/soy sauce mix. Add back the meatballs. Bring the sauce to a boil over medium-high heat and cook until the sauce thickens slightly, about 5 minutes. Remove from the heat and stir in the basil.

4. Meanwhile, cook rice noodles according to packaged directions. Drain and toss with a couple drizzles of olive oil and the sesame seeds.

5. To serve, divide the noodles among bowls and top with meatballs. Serve with additional herbs, limes, and mango chili sauce (if desired). Enjoy

In a large skillet, heat the olive oil over medium heat. Add the onions, garlic, bay leaves, and salt and cook, stirring frequently, until the onions are deeply golden (but not quite caramelized) and reduced significantly in volume, about 45 minutes. You can add a splash or two of water to the pan if it starts to become dry (this tends to happen around the 30-minute mark).

Add the thyme and black pepper and cook until the herbs are fragrant, about 1 minute. Add the white wine and butter, scraping up the bottom of the pan to loosen any dark bits. Remove and discard the bay leaves and transfer the onions to a plate to let cool slightly. Rinse and wipe out the skillet and set aside.

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

In a large bowl, combine the ground beef, egg, panko, salt, and pepper. Once the onions are cool enough to handle, roughly chop half the onions and add them to the meatball mixture.

Use your clean hands to mix everything together until combined.

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Divide the mixture up into 16 roughly 1 1/2-inch balls. A foolproof way to do this is by forming the meat mixture into an even mound, dividing the mound into quarters, and dividing each quarter into quarters again.

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Heat 2 tablespoons of olive oil in the reserved skillet over medium-high heat. Add the meatballs, making sure to space them evenly, and cook until browned on all sides, 10 to 12 minutes.

Sprinkle flour over the meatballs and toss gently until the flour is cooked, about 1 minute. Add the chicken broth, remaining reserved onions, mustard, and Worcestershire. Stir well, and let simmer until the sauce has thickened and grown slightly darker in color, about 10 minutes.

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Preheat the broiler on low. Sprinkle the Gruyere over the meatballs and sauce and broil until the cheese is melted, about 2 minutes.

Serve with toasted baguette slices. Leftover meatballs and sauce will keep for up to 5 days in the fridge.

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Simply Recipes / Frank Tiu

Heat the milk in the microwave for 30 seconds, or in a pot on top of the stove, until warm to the touch.

Place the bread pieces in a large bowl. Pour the warm milk over them and let soak for about 5 minutes, or until the milk is absorbed and the mixture cools. Add the salt and pepper to the bowl and mash with a fork to break up the bread.

Add the ground beef, pork, Parmesan, and egg to the bowl and mix with your hands until well combined.

Divide the mixture into 16 equal pieces and roll each into a ball the size of a golf ball. With your finger, make an indentation in each ball and press a piece of mozzarella into it. Pinch the meat around to close the hole. Roll the meatball again to enclose the cheese.

Heat the oil in a large oven-safe skillet set over medium heat. Add the meatballs to the skillet in one layer, and place the hot skillet in the oven. Bake the meatballs for 10 minutes. If the meatballs have not browned, turn on the broiler and broil for 2 to 3 minutes or until browned.

Remove from the oven and tilt the skillet. Spoon out and discard any excess oil. If you have broiled the meatballs, reset the oven heat to 400ºF.

Pour both cans of tomatoes and their juices into a bowl. Use your hand to break them into smaller chunks. They will break down even more in the cooking process.

In a large, wide saucepan, add the oil and garlic. (Don't heat the oil first.) Place the pan over medium heat and cook for 45 seconds to 1 minute, or until the garlic starts to sizzle.

Add the tomatoes, salt, and pepper to the pan and bring to a simmer. Continue to simmer for 10 minutes, or until the sauce thickens slightly. Taste and add more salt, pepper, and a pinch of sugar (to taste). Stir in the basil leaves.

Pour the sauce over the meatballs in the skillet. Sprinkle with the shredded mozzarella and Parmesan. Return the pan to the oven and continue to cook for 10 minutes, or until the sauce bubbles and the cheese melts. Sprinkle with more torn basil leaves and serve.

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Melt the butter in a small frying pan over medium heat. Add the minced shallots and cook gently for 3 to 4 minutes until softened.

Stir in the minced garlic and the mushrooms. Continue to cook on medium heat until the mushrooms are cooked through and have given up some, but not all, of their moisture.

Stir in the herbes de Provence. Remove from heat. Place in a bowl to cool.

In a large mixing bowl, place the ground turkey, parsley, Dijon mustard, balsamic vinegar, lemon zest if using, mayonnaise, salt, black pepper, and the cooled mushroom shallot mixture.

Using your clean hands gently mix the turkey and other ingredients together until well combined. Don't over mix.

Form the meatballs, 1 to 1 1/2 inches wide, depending on your preference. Smaller meatballs with be easier to serve as a one-bite appetizer, larger meatballs for a main dish. Place the meatballs on a tray.

Heat the olive oil in a large sauté pan on medium-low to medium heat. Once the oil is hot, place the meatballs in the pan, allowing for space around each meatball.

Do not crowd the pan; if your pan isn't big enough, cook the meatballs in batches. Gently cook the meatballs until cooked through, turning them frequently so that they get lightly browned on all sides. If meatballs are not browning, increase the burner heat a little.

Heat a tablespoon of olive oil in a sauté pan on medium heat. Add the minced onions and cook until translucent, about 4 to 5 minutes. Add the garlic and cook for one minute more.

While the onions and garlic are cooking, pulse the canned tomatoes in their juices in a blender or food processor until chopped, but not completely smooth.

Add the tomatoes to the onion-garlic mixture. Cook for 10 minutes. Add salt and pepper to taste.

Add meatballs to the sauce. Simmer for a minute to warm the meatballs through. Sprinkle with a little chopped parsley to serve.

In a large bowl, add the pork, Italian sausage, prosciutto or pancetta, bread cubes, parsley, oregano, fennel, red pepper flakes, and salt. Use your hands to mix until the ingredients are evenly distributed. Do not overwork.

Whisk the beaten eggs and ricotta together in a separate bowl until there are no more large clumps of ricotta. Pour into the bowl of the meat mixture. Mix with your hands until just incorporated. Again, do not overmix.

If you want to test the seasoning, you can take a small bit of the mix, form it into a patty, and heat it in a small skillet on the stovetop until cooked through. Depending on how this test patty tastes to you, add more herbs, chili, or salt to taste to the meat mixture. Keep the meat mixture in the refrigerator while doing this.

Preheat the oven to 425°F. Coat the bottom of a large roasting pan with olive oil.

Form meatballs in your hand, about 1 1/2 inches in diameter, using about 3 tablespoons of the mixture to form each meatball. Arrange in the pan so there is some space between them. If they are too crowded, they will steam and not brown.

Bake until the meatballs are beginning to brown, about 30 minutes total, flipping the meatballs after about 20 minutes.

Remove the pan from oven. Use a metal spatula to dislodge any meatballs that are stuck to the bottom of the pan. Add the crushed tomatoes to the pan. Carefully cover the pan with aluminum foil (the pan is still hot!).

Return the pan to the oven. Lower the oven temperature to 300°F. Cook for an additional hour to 1 1/2 hours.

Sprinkle basil into the sauce and top with Parmesan before serving.

Peel and halve the onion. Leave one half intact and grate the other half on a box grater.

Fill a large pot with water and season generously with salt. Add the whole onion half and the bay leaf to the water. Cover the pot and bring to a low boil over medium-high heat.

Meanwhile, in a large bowl, combine the grated onion, breadcrumbs, and cream and mix to combine. Add the ground pork and beef, egg, anchovies, 2 teaspoons salt, and pepper and use your hands to mix well, just until the mixture is combined and able to hold its shape.

Use damp hands to form even meatballs about the size of a golf ball; you should get about 24 in total.

Lower the heat under the pot of water to medium-low. It should be at a gentle simmer, not a boil (a boil is too vigorous and will break up the meatballs). Working one at a time, carefully add the meatballs to the pot. Cook until the meatballs no longer have any pink in the middle, about 20 minutes. Turn off the heat, leaving the meatballs in the water.

Add the butter to a medium pot set over medium heat. Once melted, whisk in the flour. Use a ladle to add some of the broth from the meatballs (avoiding the bay leaf, onion, and meatballs) into the butter-flour mixture, whisking the whole time. Keep adding the broth and whisking until you have a smooth sauce, about 4 ladlefuls or 2 cups.

Add the cream, capers, caper brine, and salt to the sauce, then season to taste with additional salt as desired. Cook, whisking often, until slightly reduced and thickened, about 5 minutes. Remove from the heat.

Use a slotted spoon or spider to remove the meatballs from the broth, transfer them to plates, and cover them in the cream sauce. Garnish with parsley, if using. Serve immediately and enjoy.

Leftover meatballs and cream sauce can be kept in an airtight container in the fridge for up to 3 days. Reheat the meatballs gently in the cream sauce with a splash of water in a pot on the stove or in the microwave until hot all the way through.

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1. Add the chicken, panko, parmesan, onion powder, and garlic powder, to a bowl. Season with salt. Mix to combine. Roll the meat into tablespoon-size balls and place in the crockpot. Pour over the hot sauce and 1/4 cup water. Add the butter. Cover and cook on low for 3-4 hours or on high for 1-2 hours.

2. Crank the heat on the slow cooker to high. Stir in the cream cheese, and cheddar cheese. Add the broccoli. Cover and cook for 15 minutes, or until the sauce is creamy.

3. Serve the meatballs, broccoli, and sauce over rice and topped with green onions, cilantro, and ranch. Or skip the broccoli and serve as an appetizer!

1. Add the chicken, panko, parmesan, onion powder, and garlic powder, to a bowl. Season with salt. Mix to combine. Roll the meat into tablespoon-size balls and place in a skillet with high sides. Pour over the hot sauce and 1/4 cup water. Add the butter. Turn the burner to medium. Partially cover the skillet and cook, stirring around the halfway point, 15-20 minutes, until the meatballs are cooked through.

2. Stir in the cheddar and cream cheese, then add the broccoli. Cook for 10 minutes, or until the sauce is creamy.

3. Serve the meatballs, broccoli, and sauce over rice and topped with green onions, cilantro, and ranch. Or skip the broccoli and serve as an appetizer!

1. Add the turkey, panko, egg, 1 tablespoon of curry paste, ground ginger, garlic powder, salt, and pepper to a bowl. Mix until just combined. Roll the meat into 15 to 20 meatballs.

2. In a large skillet set over medium heat, add 2 tablespoons butter and the meatballs. Let the butter melt, then cook for 5 minutes, turning them 2-3 times, until crisp.

3. Add 1 tablespoon butter, 2 tablespoons curry paste, and the bell peppers, shallots, and green onions. Cook until they're fragrant and the peppers have softened, 2 minutes. Stir in the coconut milk and tamari. Cook, stirring occasionally, until the sauce thickens slightly and the meatballs are cooked throughout. Remove from the heat and stir in a handful of cilantro.

4. In a small bowl, combine the avocado, jalapeño, coconut, basil, lime zest, and lime juice. Season with salt.

5. Serve the meatballs and sauce over bowls of rice topped with herby/spicy avocado.

1. Drain 3 tablespoons of oil from the sun-dried tomato jar into a large skillet with sides. Chop the sun-dried tomatoes and set aside.

2. Add the chicken, pesto, 1 tablespoon Italian seasoning, chili flakes, salt, pepper, and 1/2 cup parmesan to a bowl. Mix to combine. Roll the meat into tablespoon-size balls (will make 15-16 meatballs).

3. Cook the prosciutto in the skillet with the reserved oil until crispy, 5 minutes. Remove the prosciutto and set aside. To the skillet, add the meatballs. Sear until crisp, about 5 minutes, turning them 2-3 times.

4.  Add the butter, 1 tablespoon Italian seasoning, the shallots, and garlic. Mix in the tomato paste. Then season with chili flakes. Add the wine. Bring to a boil, cook for 3-5 minutes, then add the cream and sun-dried tomatoes. Simmer for 10 minutes until the sauce thickens. Sprinkle over 1/2 cup parmesan.

5. Serve the meatballs topped with prosciutto and crusty bread for dipping…YUM.

1. Add the chicken, sausage, Italian seasoning, parmesan, poblano pepper, and egg to a bowl. Season with salt and pepper. Mix to combine. Coat your hands with oil, and roll the meat into tablespoon-size balls (around 22 meatballs).

2. Heat a large braiser with sides over medium-high heat. Add olive oil, then add the meatballs and lightly sear, about 5 minutes. Add 2 tablespoons butter. Let the butter brown around the meatballs, another 2 minutes.

3. Reduce the heat to medium. Pour in the marinara sauce, tomatoes, and add 3/4 cup water. Season with salt and pepper. Add the garlic and basil. Reduce the heat to low. Partially cover and simmer 20 minutes, until cooked through, or up to 3-4 hours, stirring every hour.

4. Remove the garlic cloves from the meatballs. Add both the butter, sage, and garlic to a skillet set over medium heat. Mash the garlic into the butter, allowing the butter to brown and some of the garlic to get crispy.

5. Before serving, cook the orzo. Toss the orzo in the garlic butter.

6. Serve the meatballs and sauce over the orzo. Top with parmesan and basil.

1. Add the chicken, sausage, Italian seasoning, parmesan, poblano pepper, and egg to a bowl. Season with salt and pepper. Mix to combine. Coat your hands with oil, and roll the meat into tablespoon-size balls (around 22 meatballs). Place the meatballs in the bowl of your crockpot.

2. Pour in the marinara sauce, tomatoes, and add 3/4 cup water. Season with salt and pepper. Add 2 tablespoons butter, the garlic, and basil. Cover and cook on low for 3-4 hours or on high for 1-2 hours.

3. Preheat the broiler to high. Remove the meatballs and garlic from the crockpot and place on a baking sheet.

4. Arrange the butter and the sage around the meatballs and garlic, then broil 1-3 minutes, until crisp. Add the meatballs back to the sauce.

5. Before serving, cook the orzo. Chop the garlic and mix with the butter and sage on the sheet pan, then mix with the orzo.

6. Serve the meatballs and sauce over the orzo. Top with parmesan and basil.

1. Preheat the oven to 450° F. Grease a 9×13 inch baking dish with olive oil.

2. Take the bread and run it under water until dampened but not soaked. Gently squeeze the excess water out of the bread and then crumble the dampened bread into pieces.

3. In a bowl, combine the chicken, bread crumbles, egg, and a pinch each of salt and pepper. Coat your hands with olive oil, then roll the meat into balls about the size of 2 tablespoons, and place them into the prepared baking dish. Bake for 15 minutes or until the meatballs are crisp on the outside, but not yet cooked through on the inside.

4. Meanwhile, melt together the butter and onions in a large oven safe skillet over medium-high heat. Cook, stirring occasionally until softened, about 10 minutes. At this point, you'll want to slowly add 3/4 cup of the wine, 1/4 cup at a time, until the wine cooks into the onions. Continue to cook another 10-15 minutes until you've used all of the 3/4 cup of wine and the onions are deeply caramelized.

5. Add the garlic, mushrooms, thyme, and sage. Season with salt and pepper, cook another 3-4 minutes. Add the the broth and a pinch each of salt and pepper. Increase the heat to high and bring to a low boil. Add the meatballs and simmer 10 minutes, until cooked through. Stir in the cream.

6. Arrange the bread on a baking sheet and toast for 10 minutes, until very dry. Switch the oven to broil. Place the bread on/around the meatballs. Top evenly with cheese. Broil until bubbly and golden brown, 3 to 5 minutes. Top with fresh thyme. Eat!

1. Preheat the oven to 450° F. Line a baking sheet with parchment.

2. To make the meatballs. Add the chicken, soy sauce, Gochujang, green onions, ginger, and garlic, to a bowl. Mix until just combined. Coat your hands with a bit of oil, and roll the meat into rounded tablespoon-size balls (will make 15-16 meatballs). Place on the prepared baking sheet. The mix will be wet, but it will firm up in the oven. Add the broccoli to the other side of the baking sheet and toss with 1 tablespoon oil, salt, and pepper. Transfer to the oven and bake for 15 minutes or until the meatballs are crisp and cooked through.

3. Meanwhile, make the sticky Gochujang sauce. In a small pot, combine the soy sauce, honey, rice vinegar, Gochujang, ginger, garlic, sesame oil, and 1/4 cup water. Bring the sauce to a boil for 5 minutes, until the sauce thickens and reduces by about 1/4. Remove from the heat.

4. Remove the broccoli from the baking sheet. Pour about half the sauce over the meatballs, tossing to combine. Return to the oven for 2-3 minutes, until the sauce coats the meatballs.

5. Combine 2-3 tablespoons of the remaining sticky Gochujang sauce from step 3 with the yogurt.

6. Serve the meatballs and sauce over bowls of rice topped with additional green onions, and sesame seeds. Serve the broccoli on the side.

1. Add the chicken, shallot, 1 clove garlic, oregano, paprika, and a pinch of red pepper, salt, and pepper to a bowl. Mix until just combined. Coat your hands with a bit of oil, roll the meat into tablespoon-size balls (will make 14-15 meatballs).

2. Heat a large skillet or dutch oven over medium-high heat and add 2 tablespoons oil. When the oil shimmers, add the meatballs and sear until crisp and cooked through, about 8-10 minutes, turning them 2-3 times. Transfer to a plate.

3. To the same skillet, add the butter and lemon slices. Sear the lemon until golden on each side, about 1 minute. Remove the lemon from the pan and add to the plate with the meatballs. To the same skillet, add 1 clove garlic and the orzo. Cook until the garlic is fragrant and the orzo toasted, about 2-3 minutes. Add the 2 1/2 cups water and 1-2 tablespoons juice from 1 lemon. Bring to a boil over high heat and cook, stirring often, until al dente, about 7-8 minutes. Stir in the olives and dill. Slide the meatballs back into the skillet and cook until warmed through.

4. Meanwhile, make the sun-dried tomato vinaigrette. In a bowl, whisk together 1/4 cup of the reserved sun-dried tomato oil, 2 tablespoons lemon juice, and the balsamic vinegar until combined. Stir in the sun-dried tomatoes, 1 tablespoon dill, and season with salt, pepper, and red pepper flakes.

5. To make the feta. Combine all ingredients in a food processor and pulse until smooth and creamy. The feta can be kept in the fridge for up to 3 days.

6. To serve, spread the feta onto plates and drizzle with the vinaigrette. Add the orzo, seared lemons, and meatballs. Sprinkle on some greens and herbs. Enjoy!

Heat the olive oil in a 4 to 5-quart pot on medium-high heat. Add the onions and cook for 2 minutes. Add the garlic and cook for 30 seconds longer or until fragrant.

Add the carrots and mushrooms, and cook for 2 minutes. Add the tomato paste, stir to blend, and cook for a minute longer.

Add the canned tomatoes, parsley, and basil. Mash and stir the tomatoes with a potato masher until the sauce starts to thicken, about 5 minutes over medium-high heat.

Reduce the heat to low and simmer gently while preparing meatballs, stirring occasionally.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

In a large bowl, use your hands to mix the beef, Italian sausage, basil, parsley, mushrooms, eggs, breadcrumbs, cheese, salt, and pepper. Do not over-mix or the meatballs will be tough.

Use a small melon baller, cookie scoop, or heaping teaspoon to form 1-inch round meatballs. Roll and compress into tight balls, but don't overwork the mixture.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

In a separate wide, shallow pan, heat the olive oil on medium-high heat. Brown the meatballs on all sides, about 2 to 3 minutes.

Depending on pan size you may need to brown 2 batches of the meatballs. Cook them in a single layer; do not crowd the pan by stacking them.

Do not overcook the meatballs; they will continue to cook in the sauce. You just want to brown them on all sides. Towards the end of browning the meatballs, add a little bit of red wine to deglaze the pan.

Simply Recipes / Ciara Kehoe

Add the red wine to the sauce and stir in the cheese. Add salt to taste. Add the browned meatballs and gently stir. Simmer the sauce and meatballs for 30 to 45 minutes, stirring occasionally.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

While the sauce is simmering, bring a large pot with 4 quarts of salted water to a boil (1 tablespoon of salt for every 2 quarts of water). When the water returns to a boil add the pasta to the pot.

Leave the pot uncovered while you cook the pasta on high heat with a vigorous boil. Put a timer on for 8 to 10 minutes, or according to package directions for al dente pasta (cooked but still a little firm). Drain.

Simply Recipes / Ciara Kehoe

To serve, place a thin layer of sauce on each plate, add the pasta, add sauce and meatballs, and then sprinkle with grated Parmesan-Romano cheese.

Did you love the recipe? Give us some stars and leave a comment below!

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Preheat the oven to 350 degrees F (175 degrees C).

For meatballs, combine eggs, Cheddar cheese, and cottage cheese in a bowl and mix until well blended. Add onion, pecans, basil, salt, and sage. Stir in bread crumbs. Roll mixture into 2-inch balls, and place in a 9x13-inch baking dish.

For the sauce, whisk together the vegetable oil, vinegar, apricot jam, ketchup, onion, oregano, and hot pepper sauce. Pour over meatballs.

Bake uncovered in the preheated oven until meatballs are firm, and sauce is thick and bubbly, 35 to 40 minutes.

Select the “Sauté” program on your pressure cooker and add the oil to the pot. (If you are using a stovetop pressure cooker, heat the oil over medium heat.) Add half of the chopped onions and garlic. Sauté until the onions are softened and translucent, about 5 minutes.

Stir in the tomato sauce, Worcestershire sauce, and water. Let this warm until it comes to a simmer.

While tomato sauce is coming up to a simmer, make the meatballs. In a mixing bowl, combine the beef, rice, salt, pepper, and the rest of the chopped onions and garlic. Roll into ping-pong ball-sized meatballs (1 1/2 inches or so).

Gently place the meatballs into the pot in a single layer. Spoon a little bit of sauce over the top of each one.

Place the lid on the pressure cooker. Make sure the pressure regulator is set to the “Sealing” position. Select the “manual” or "pressure cook" program, then set the time to 15 minutes at high pressure. (For stovetop pressure cookers, cook at high pressure for 12 minutes.)

It will take about 10 minutes for your pressure cooker to come up to pressure, and then the actual cooking will begin. Total time from the time you seal the pressure cooker to the finished dish is about 25 minutes.

You can either perform a quick pressure release by moving the vent from “sealing” to “venting,” or you can let the pot depressurize naturally (this takes about 20 minutes), then open it when you’re ready to serve the meatballs. (For stovetop pressure cookers, perform a quick pressure release.)

Heat the olive oil in a large saucepan over medium heat, and cook the onion until lightly brown. Mix in 2 cloves garlic, and cook 1 minute. Stir in crushed tomatoes, tomato paste, water, sugar, 1/2 the oregano, and bay leaf. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer while preparing meatballs.

In a bowl, mix the ground round, bread crumbs, remaining oregano, remaining garlic, parsley, eggs, and cheese. Season with salt and pepper. Roll into 1 inch balls, and drop into the sauce. Cook 40 minutes in the sauce, or until internal temperature of meatballs reaches a minimum of 160 degrees F (72 degrees C).

Bring a large pot of lightly salted water to a boil, and stir in the spaghetti. Cook 8 to 10 minutes, until al dente, and drain. Serve the meatballs and sauce over the cooked spaghetti.

Gather all ingredients.

Place ground beef, bread crumbs, onion, garlic, parsley, and egg in a large bowl. Mix well until evenly combined; shape into 16 meatballs.

Pour spaghetti sauce and crushed tomatoes into the slow cooker; stir in tomato puree. Place the meatballs into the sauce mixture.

Cover and cook on Low for 6 to 8 hours.

Enjoy!

To make the meatballs: Mix beef, bread crumbs, onion, egg, salt, and pepper together in a large bowl until well combined.

Shape mixture into 1 ½-inch diameter balls.

Cook meatballs in a large nonstick skillet over medium heat until evenly browned and cooked through.

To make the sauce: Mix brown sugar, water, ketchup, vinegar, soy sauce, and cornstarch together in a medium bowl until smooth.

Pour sauce over meatballs. Reduce heat to low and simmer until sauce is thick, 3 to 5 minutes.

Serve hot and enjoy!

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with oil, and place it into the oven while preheating.

Mix turkey, bread crumbs, and egg together in a bowl with your hands.

Using an ice cream scoop if possible, form mixture into golf ball-sized meatballs. Place meatballs into the hot dish, about 1 inch apart. Press gently on each meatball to flatten the bottom just slightly.

Bake in the preheated oven for 15 minutes. Flip meatballs over and continue baking until somewhat crispy on the outside, about 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Serve with pasta or sauce, or however you'd like.

Preheat the oven to 350 degrees F (175 degrees C).

Combine bread crumbs, egg, Parmesan cheese, milk, and onion in a large bowl. Add sausage to bread crumb mixture; mix well. Shape into 20 meatballs and place them on a shallow baking pan.

Bake in the preheated oven until meatballs are cooked through, about 20 minutes. An instant-read thermometer inserted into the center of a meatball should read at least 160 degrees F (72 degrees C).

Preheat oven to 375 degrees F (190 degrees C).

In a large mixing bowl, combine ground beef, green pepper, onion, eggs, seasoned bread crumbs, salt and pepper. Mix thoroughly.

Shape the meat mixture into large meatballs about 2 inches in diameter. Place about 1 inch apart on a large, shallow baking sheet. Bake in a preheated oven for 30 minutes. While meatballs are baking, start the sauce.

In a 9x13 inch baking dish, mix the soup, mushrooms, sour cream, milk, browning sauce, salt and pepper to taste. Blend well.

When the meatballs have finished baking, remove them from the baking sheet and place them into the soup mixture. Stir in the meatballs to coat. Return to the preheated oven and bake for 20 to 30 minutes, or until sauce begins to bubble.

In a large bowl, combine ground beef, bread crumbs, onion, milk, egg, salt, Worcestershire sauce, and ground black pepper. Mix together, and shape into meatballs.

In a large skillet, heat shortening over medium heat. Add meatballs, and cook until browned, about 5 to 7 minutes. Remove from skillet, and drain on paper towels.

Add chili sauce and jelly to skillet; heat, stirring, until jelly is melted. Return meatballs to skillet, and stir until coated. Reduce heat to low. Simmer, uncovered, for 30 minutes.

Preheat the oven to 400 degrees. Grease a broiler pan with buttery spread.

Mix ground turkey, bread crumbs, parsley, Parmesan, tomato sauce, garlic, oregano, rosemary, mustard, cayenne, and salt together in a large bowl until well combined. Form mixture into 30 meatballs; place onto the prepared pan.

Bake in the preheated oven until no longer pink inside, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Preheat the oven to 350 degrees F (175 degrees C).

Combine ground meats, onion, eggs, bread crumbs, oats, and seasoning in a large bowl until well combined. Shape into 24 (2-inch-diameter) meatballs.

Heat enough vegetable oil in a large sauté pan to be 1/2 inch deep. Cook meatballs in hot oil until browned, about 5 minutes. Transfer to a glass baking dish.

Bake in the preheated oven for 25 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (75 degrees C).

Place the cubed bread in a large bowl and mix with the milk. Let sit for 5 to 10 minutes. Once the bread has soaked up all the milk, shred with the tines of a fork or by hand.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Melt 1 tablespoon of butter in a sauté pan on medium-high heat. Stir in the grated onion and cook until translucent and softened, 3 to 4 minutes. Remove from the heat and let cool for a minute.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Stir the cooled onions into the milk bread mixture. Add the egg, ground beef and pork, salt, pepper, nutmeg, and cardamom. Use your (clean) hands to mix everything together until well combined.

(If you have extra time, chilling the mixture for 20 or so minutes will make it easier to roll out the meatballs.)

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Use your hands to form the mixture into meatballs about 1 1/4-inch to 1 1/2-inch wide and place them on a plate or sheet pan. This recipe should make about 40 meatballs. Note that the meatballs will be a bit on the wet side.

Simply Recipes / Elise Bauer

Heat 3 tablespoons of butter in a large sauté pan on medium heat. When the butter is melted and foamy, start adding some meatballs to the pan.

Working in batches as to not crowd the pan, slowly brown the meatballs on all sides. Use a wooden spoon or tongs to turn them. Handle the meatballs gently so they do not break apart as you turn them.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Once the meatballs have browned on all sides and are just cooked through, remove them from the pan to a bowl. You'll warm the meatballs in the sauce later.

Once you have removed the meatballs from the pan, wipe out the butter and blackened bits with a paper towel.

We'll want to start with fresh butter so we don't pick up any burnt bits from the pan. This way, we will be able to more accurately gauge the amount of fat in the pan for making the meatball sauce in the next step.

Add 3 tablespoons of fresh butter to the pan. Heat the butter in the pan on medium heat until it melts and starts to bubble.

Slowly whisk in 3 tablespoons of flour. Stir until smooth. Continue to stir, allowing the flour mixture to cook several minutes, until the roux is the color of coffee with cream.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

When the roux has cooked to a lovely shade of light brown, slowly add the stock, stirring as you do.

The stock will sputter at first and the roux may seize up, but keep adding the stock slowly and keep stirring. Eventually, the sauce will loosen and become silky.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Remove the pan from heat and stir in the sour cream. If you are including jelly, either stir it in now or serve it on the side. Taste for seasonings and add more salt and pepper to taste. (I use about 1/2 teaspoon of kosher salt, and 1/4 teaspoon of pepper.)

Return the meatballs to the pan with the sauce and cook on low heat to warm them through for a few minutes.

Simply Recipes / Elise Bauer

Serve over mashed potatoes or egg noodles. Or serve individual Swedish meatballs dipped in gravy as an appetizer.Did you love the recipe? Give us some stars and leave a comment below!

Simply Recipes / Elise Bauer

Heat the olive oil in a large skillet on medium heat. Add the onion, carrots, celery, and parsley. Stir to coat with the oil, reduce the heat to low, and cover the pan. Cook until the vegetables are soft and cooked through, 15 to 20 minutes.

Remove the cover, add the garlic, and increase the heat to medium-high. Cook the garlic for half a minute, then add the tomatoes (if using whole canned tomatoes, break up with your fingers as you add them to the pan). Add the basil and tomato paste. Season with salt and pepper.

Bring to a low simmer, reduce the heat to low, and let cook uncovered until thickened while you prepare the meatballs, 15 to 30 minutes.

Purée in a blender, or push through a food mill if you'd like a smooth consistency. Return to the pan and adjust the seasonings.

To make the meatballs, heat the milk in a small pot until steamy. Turn off the heat, tear the bread into little pieces and soak it in the milk until it partially dissolves. Mash it until you get something that resembles a paste. Turn it out onto a plate to let it cool.

In a large bowl, combine the beef, pork, ricotta cheese, grated Parmesan, eggs, garlic, parsley, oregano, salt, pepper, and the bread-milk mixture. Mix it well with your hands until it barely combines.

Don't overwork the mixture or it will become tough. It is OK to have some discernible bits of bread or meat in the mix; better that than overworked meatballs.

Wet your hands and form the meatballs. A traditional size for this sort of meatball is 2 to 3 inches across, but you can make them any size you want.

Once you roll the meatball in your hands, roll it in the flour to give it a good coating. Set each one on a baking sheet as you work. You might need to rinse your hands a few times as you make the meatballs.

When all the meatballs are formed, heat the olive oil in a large skillet over medium-high heat. Brown the meatballs on at least 2 sides. Don't worry about the center getting cooked through, as you will finish these in the sauce.

Once all the meatballs are browned, arrange them in the sauce, turning each one over in the sauce to coat.

Cover the pot and simmer gently for 15 to 20 minutes. Serve with the sauce and pasta or crusty bread. Sprinkle with a little chopped parsley for garnish if you want.

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Add the beef, water, rice, onion, salt, and pepper to a mixing bowl. Stir or use your hands to mix until evenly combined.

Simply Recipes / Coco Morante

Heat the oil and garlic in a large (12-inch) skillet over medium heat. When the garlic begins to bubble around the edges, add the onions and celery and sauté until the onions are beginning to soften and become translucent, 3 minutes. Stir in the tomato sauce, Worcestershire sauce, and water.

Simply Recipes / Coco Morante

When the sauce comes up to a simmer, use a 2 1/2-tablespoon cookie scoop to portion out the meatballs, dropping them into the sauce in a single layer. You can also roll the meatballs in your hands—aim for approximately golf ball-sized meatballs.

Let the sauce come up to a simmer again. Turn the heat down to low and cover the skillet with a lid or a piece of foil. Let the meatballs simmer in the sauce until the meatballs are tender, the rice is cooked through and the grains are poking out of the meatballs, and the sauce is thickened, about 45 minutes. Check at the 30-minute mark to make sure the sauce hasn’t reduced too much, and gently stir in a splash of water if needed.

Simply Recipes / Coco Morante

Simply Recipes / Coco Morante

Garnish the meatballs with chopped parsley and serve right away.

Store any leftovers in a tightly lidded container, refrigerated, for up to 4 days. Reheat a serving in the microwave for about 2 minutes, lightly covered to avoid splatters.

These meatballs freeze well and work beautifully for meal prep, too! Flash freeze uncooked meatballs on a baking pan, then store in an airtight container for up to three months. When you're ready to cook, simmer the meatballs in the sauce and serve.

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Simply Recipes / Coco Morante

In a medium bowl, combine the baking soda and lemon juice. Add the meat to the bowl and mix with your hands.

In a small bowl, combine the salt, oregano, dill, pepper, and cinnamon.

Add the seasonings to the bowl with the meat, along with the garlic, egg, and panko. Mix thoroughly with your hands.

Simply Recipes / Mike Lang

Simply Recipes / Mike Lang

Simply Recipes / Mike Lang

Divide the meat mixture into 12 equal balls, each about 1 1/2 inches in diameter. Place on a sheet pan, cover with plastic, and refrigerate for at least 1 hour.

Simply Recipes / Mike Lang

Simply Recipes / Mike Lang

Prepare the grill for direct medium heat, 375 to 425°F.

Using flat grilling skewers, hold a meatball in the palm of your hand while inserting the skewer through the center. Load each skewer with 3 meatballs, being sure to leave space between. With a basting brush, lightly brush both sides of the meatballs skewers with the olive oil.

Simply Recipes / Mike Lang

Simply Recipes / Mike Lang

With a grill brush, brush the cooking grates clean. Grill the meatball skewers over direct heat with the lid closed as much as possible, flipping once, until their internal temperature reaches 155ºF with an instant-read thermometer (about 8 to 14 minutes).

If you feel a little bit of resistance when lifting the skewer, it’s not ready. Give it a minute more and try again.

Simply Recipes / Mike Lang

Simply Recipes / Mike Lang

Remove the meatballs from the skewers, garnish with the parsley, and serve.

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When moving the skewers on the grill or taking them off, be sure to wear heat-resistant grill gloves as the metal is hot. I have scars.

Simply Recipes / Mike Lang

Combine the ground beef, ground pork, onion, garlic, milk, egg, panko breadcrumbs, salt, and pepper in a large bowl. Gently mix with your hands until just combined.

Roll the mixture into 1 1/2-inch balls (about 2 tablespoons each), and place them on a large plate.

Simply Recipes / Photo by Jen Causey / Food Styling by Ruth Blackburn / Prop Styling by Hannah Greenwood

Simply Recipes / Photo by Jen Causey / Food Styling by Ruth Blackburn / Prop Styling by Hannah Greenwood

Simply Recipes / Photo by Jen Causey / Food Styling by Ruth Blackburn / Prop Styling by Hannah Greenwood

Heat the olive oil in a large cast iron or heavy-bottomed skillet set over medium heat. Add half of the meatballs and cook, turning them occasionally with tongs, until browned on all sides, about 8 minutes total. They will not be cooked all the way through.

The meatballs will release from the skillet when they are browned enough. Don't force them or they will fall apart. Give them 2 to 3 minutes per side without moving, adjusting the heat as needed so that they don't burn.

Transfer the browned meatballs back to the plate, and cook the remaining meatballs. Do not wipe the skillet out—all those brown bits will add flavor to the sauce.

Simply Recipes / Photo by Jen Causey / Food Styling by Ruth Blackburn / Prop Styling by Hannah Greenwood

Melt the butter in the same skillet set over medium heat. Once melted, add the flour and continuously whisk until golden brown, 1 to 2 minutes.

As you continue whisking, slowly add the beef stock and cream.

Increase the heat to medium-high, and continue whisking and cooking the sauce until it comes to a gentle simmer. Then, whisk in the Worcestershire sauce, mustard, and pickle juice. Season to taste with more salt, if needed.

Simply Recipes / Photo by Jen Causey / Food Styling by Ruth Blackburn / Prop Styling by Hannah Greenwood

Simply Recipes / Photo by Jen Causey / Food Styling by Ruth Blackburn / Prop Styling by Hannah Greenwood

Simply Recipes / Photo by Jen Causey / Food Styling by Ruth Blackburn / Prop Styling by Hannah Greenwood

Reduce heat to medium. Return the browned meatballs to the skillet. Simmer for 5 to 7 minutes, stirring occasionally, until the meatballs are cooked through and the sauce thickens—it will coat the back of your spoon. Serve warm.

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IKEA serves their meatballs with lingonberry jam. We love this tart and sweet accompaniment, but if you can't find lingonberry jam, cranberry sauce does in a pinch!

Simply Recipes / Photo by Jen Causey / Food Styling by Ruth Blackburn / Prop Styling by Hannah Greenwood

Mix all of the glaze ingredients except the cayenne in a small pot. Mix well and simmer until most of the berries have burst, about 15 minutes.

Strain the mixture through a fine mesh strainer into a bowl, pressing the cranberry mush against the strainer with the side of a rubber spatula. (Be sure to scrape the outside of the sieve with the spatula.) Add cayenne to taste.

While the cranberries are cooking, prepare the meatballs. In a small bowl, add the torn bread and sprinkle it with the milk. Use a fork to pulverize the bread a bit. In a large bowl, use the same fork to whisk together the ricotta and the egg until smooth. Add the ground turkey, salt, thyme, fennel seeds, and milk-sprinkled bread.

Gently mix with your (clean) hands until the ingredients are all incorporated. Don't overwork the meatball mixture or the meatballs will become too dense.

Roll the meatballs mixtures in balls about 1 inch wide with the palms of your hands and set them on a baking sheet or large plate.

Heat the oil in a wide sauté pan on medium heat. Working in batches, add the meatballs, taking care not to crowd the pan, and brown them all over. Use a fork to gently nudge the meatballs, turning them.

Note that the meatballs will probably be a bit on the wet side, which may cause some splattering as you cook them in the oil. To reduce that, you may want to sprinkle some flour on the meatballs or roll them in flour, before they go in the pan. Add more oil to the pan as needed.

Once the meatballs are browned and the glaze has been strained, add the glaze to the pan with the meatballs. Let simmer, uncovered, until the glaze reduces a bit and the meatballs cook through, about 5 minutes.

If the glaze during this process is too thick, add a little water. If too thin, let simmer a little longer. Remove the meatballs to a serving dish and pour any remaining cranberry glaze from the pan over top.

In a large bowl, add the turkey, breadcrumbs, sour cream, egg, minced basil, salt, rosemary, oregano, thyme, fennel seeds, and red pepper flakes. Gently mix together using your (clean) hands.

Place the flour in a shallow bowl or plate. Use the palms of your hands to form 1 1/2 to 2-inch wide meatballs.

Roll the meatballs in the dredging flour and set them on a plate or tray. You should have about 18 to 22 meatballs.

Heat the olive oil over medium high heat in a large, shallow sauté pan. Gently place the meatballs in the pan. You may need to work in batches as to not crowd the pan.

Once the meatballs are sizzling, reduce the heat to medium-low and gently cook them on at least 3 sides, so that they get browned pretty much all over and cooked through.

Use a fork to nudge the meatballs in the pan. Cooking the meatballs should take about 10 minutes per batch. A gentle heat will ensure that the browned meatballs get cooked through.

Use a slotted spoon to remove the meatballs from the pan to a bowl and set aside.

Add the jalapeño and garlic to the pan and cook for 1 minute. Add the white wine or chicken stock. Increase the heat to high and boil down the liquid to the point where a wooden spoon leaves a trail through the pan as you scrape it along the bottom of the pan.

Return the meatballs to the pan and coat all over with the pan sauce.

Add the fresh tomatoes and toss to coat. Cook until the tomatoes just begin to break down, about 4 minutes. Do not overcook the tomatoes.

Remove the pan from the heat and stir in the fresh basil.

Serve with fresh mozzarella or Parmesan cheese. Serve alone or with pasta, rice, or in a sandwich roll.

Heat a small pan over medium heat and add the oil, minced garlic, chili pepper, and shallot, and cook for 1 minute then let cool.

Meanwhile, crumble the lamb into a large bowl. Evenly scatter the salt pork (or bacon), orange zest, and mint over the lamb and season with pepper. Sprinkle the cooled garlic mixture over the lamb. Gently mix until just combined.

Transfer to a plate or sheet pan.

Heat a large cast iron pan over medium to medium-high heat. Working in batches if necessary to prevent crowding, cook the meatballs on all sides until browned and cooked through, 8 to 10 minutes.

Serve warm with toothpicks or skewers with Greek yogurt for dipping.

Set your slow cooker to low, then add all of the crushed tomatoes, onion, bay leaf, sugar, red pepper flakes, salt, and pepper. Give it a quick stir to combine everything.

In a medium-sized bowl, combine the breadcrumbs and milk.

In the same bowl with the breadcrumbs, add the garlic, onion, parsley, pepper, salt, oregano, cheese, and egg. Mix it all together with a fork. Add the beef and turkey. Use your hands to mix everything together just enough to combine.

These can be quite sticky. If you keep your hands wet with water, it is much easier to roll the meat into balls. Alternatively, you can use a small #40 cookie scoop. I like to make meatballs that are a little smaller than a golf ball.

Pinch off about a tablespoon of meat, roll it in your hands and place it directly into the sauce. Repeat until all the meatballs are made. Some of the meatballs will not be submerged in the sauce. That’s ok. They will fall into the sauce as they cook.

Secure the lid to your slow cooker and let it cook for as little as 5 hours on high or as many as 8 to 10 hours on low.

Serve these over spaghetti, on a hoagie bun for a meatball sandwich, or as a party appetizer on their own.

If you want to thicken the sauce, you can transfer it to a skillet set over medium-high heat and reduce it until it reaches your desired consistency. If the sauce has some fat floating on the top, just stir it in.

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Add all of the meatball ingredients to a large bowl and mix well with clean hands for a minute or two. You want the mixture to be well integrated, but you don't want to overwork it or the meatballs will be tough.

With wet hands or an ice cream scoop, form the meat into about 16 plum-size balls and space them out in a 13x9-inch baking dish, or, if you have one, a mini-muffin tin. Bake at 400°F until lightly browned, about 15 minutes.

While meatballs bake, heat the olive oil in a sauté pan over medium-high heat and sauté the onions until they just start to brown. Add the garlic and cook for 1 minute.

Add the minced chipotles, the can of tomatoes, broth, and oregano or mint. Mix well and add salt to taste. If you want more chipotle flavor, add the reserved chipotle sauce a spoonful at a time, mixing and tasting between spoonfuls. Simmer the sauce uncovered as the meatballs cook.

When meatballs are ready, put them into the sauce and toss to coat. If the sauce is too thin for your taste, continue to boil it down for a few minutes. Otherwise, serve with rice, tortillas or polenta. Garnish with cilantro to serve.

Add the cubed bread to a large bowl with the milk or water and mix to combine. Let sit for 5 to 10 minutes; use this time to prep the other ingredients.

Once the bread is soaked and very soft, add the beef, pork, egg, onion, parsley (if using), mustard, salt, and pepper. Use your hands to mix the mixture very well, kneading it and making sure everything is evenly distributed. We’re not going for a soft, fall apart meatball here, so mix it well.

Use your hand to press the top of the mixture flat in the bowl, then use the side of your hand to roughly draw a cross into the mixture so you have four even quadrants; you should get 2 meatballs from each quadrant.

Use slightly damp hands to grab a handful of meat and form it into a rough ball, passing it firmly but gently between your palms to both pack the meat together more tightly and naturally form the distinctive patty shape; here’s a helpful visual example for reference.

Heat a large frying pan or skillet (I like cast iron here) with the clarified butter over medium heat. Add as many meatballs as can fit easily in the pan, not crowding them in too much as this will prevent that crisp crust from forming. I can cook 4 at a time in a 10-inch cast iron skillet.

Let them cook on the first side until deeply browned, at least 6 minutes. Flip the Frikadellen and let cook until deeply browned on the other side, another 5 to 6 minutes. Once deeply browned on both sides and cooked through (use a thermometer to check doneness or cut one in half to ensure no pink remains inside), remove to a plate and cook the next batch.

Once all the Frikadellen are cooked through, serve as desired with plenty of mustard and your favorite sides.

Frikadellen are perfect candidates to make ahead, store, and reheat. Many Germans will even eat them cold, straight from the fridge!

Let the cooked Frikadellen cool completely to room temperature, then store in an airtight container or wrapped tightly in plastic or aluminum foil in the fridge for up to 5 days.

To reheat, microwave, covered, until hot all the way through or bake, covered, in a preheated 400°F until hot all the way through. You can also pan-fry them in a hot frying pan with a little bit more clarified butter, flipping often until hot all the way through.

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Place an oven rack about 8 inches from the heat source. Line a large baking sheet with aluminum foil and spray the foil with cooking spray.

In a large bowl, stir together the egg, panko, parmesan, milk, oil, parsley, salt, pepper, garlic powder, and Worcestershire sauce until just combined. Let rest for 5 minutes. Using your hands, gently mix in the ground chicken until just combined. Don’t overmix or the meatballs will be tough. The mixture should be soft and sticky.

Scoop up a rounded 2 tablespoons (a #30 portion scoop if you have one) of the chicken mixture, roll it into a ball between your palms, and set it on the prepared baking sheet. Repeat with the remaining chicken mixture. You will have about 17 meatballs. If your hands get sticky, moisten them with water as you go.

Broil the meatballs until golden brown and cooked through (the internal temperature should reach 165°F), 8 to 10 minutes. Serve warm.

Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the microwave, under the broiler, or in a skillet, turning the meatballs a few times to brown and reheat them evenly.

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Combine tomato paste, water, crushed tomatoes, diced tomatoes, and basil in a large saucepan over medium heat; season with salt and black pepper. Bring to a boil, reduce heat to low, and simmer while preparing meatballs, 15 minutes.

Combine ground chicken, bread crumbs, Parmesan cheese, eggs, Italian seasoning, salt, and black pepper in a medium bowl; form into 1-inch balls.

Heat a large skillet over medium heat; coat with cooking spray. Add meatballs; brown on all sides. Transfer meatballs to simmering tomato sauce; cook until an instant-read thermometer inserted into meatball centers reads 165 degrees F (74 degrees C), about 30 minutes.

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Serve meatballs and sauce over spaghetti.

Sheet Pan, Part One: Preheat the oven to 425 degrees. Place the peppers on one side of a large sheet pan. Drizzle with oil and sprinkle with salt. Mix the harissa with a little bit of olive oil, lemon juice, and garlic powder until you have a nice spreadable red paste. Coat your meatballs with the sauce (you can do this by tossing the meatballs in a bowl with the sauce if they’re pre-cooked, or just brushing the meatballs directly on the sheet pan if your meatballs are raw). Add meatballs to the center of the sheet pan. Bake for 15-20 minutes.

Sheet Pan, Part Two: Add the zucchini to the pan with some olive oil and salt. Roast for another 10 minutes. For extra browning on everything, broil for about 5 minutes.

Whip That Feta: In a food processor, chopper, or blender, whip up the feta, cream cheese, and garlic until a thick and creamy sauce forms.

Serve: Serve meatballs and veggies with a dollop of hummus, your whipped feta, pita wedges, and anything else you like (olives, lemon, etc.). And now DEVOUR. And repeat. And repeat. And repeat.

Preheat the oven to 425 degrees.

Make your tomato salad and throw in some sliced cucumbers too!

Pulse the garlic, parsley, cilantro, capers, and walnuts in a food processor until chopped very finely (but not creamy / not a paste – you just want a fine chop! and you could do this by hand as well). This is your flavor base!

Transfer half of the flavor base to a large bowl for the meatballs. Add all other meatball ingredients and mix thoroughly with your hands to combine. Roll into balls and bake for 10-12 minutes.

Add the other half of the flavor base to a smaller bowl; add lemon zest and lemon juice, olive oil, and salt and pepper to taste to make your sauce. Add red pepper flakes for heat if you want. It should look similar to a loose pesto or chimichurri.

Serve meatballs over a swipe of tzatziki, with a hunk of rustic bread and a scoop of tomato salad. And drizzle, dip, and swish all of it through that punchy green sauce! BIG, BIG FLAVORS! So good!

Meatball Mixture: In a small bowl, soak the white bread in the heavy cream for 5-10 minutes. Mash with a spoon or you hands. Mix the bread paste in a large bowl with the garlic and onion powder, beef and pork, egg, brown sugar, salt, and pepper. When it’s all well-mixed, roll into smallish meatballs. (If you find the mixture is too wet to handle, you can add a bit of panko or a tablespoon of cornstarch to help them hold a bit more. But don’t panic – wet is normal for this mixture. It makes for very tender meatballs!)

Bake the Meatballs: Preheat the oven to 400 degrees. Place meatballs on a sheet pan or baking dish. Bake for 20-25 minutes until cooked through.

Gravy Time: In a large pan, melt the butter over medium heat. (You’re going to add the meatballs back into this pan so make sure it’s a nice big skillet, saute pan, or braiser casserole dish.) Whisk in the flour; let it bubble for 2-3 minutes. Add the beef broth, slowly, stirring after each addition. Gradually a smooth gravy should start to form. Stir in the heavy cream and season with Worcestershire sauce, sugar, salt, and a bit of nutmeg if you want. Taste and adjust to get it just right! That’s where the magic happens.

Add meatballs in with the gravy. Cover to keep warm until you want to serve them, or transfer the pan to the oven where they can hang out on low / warm heat and continue to get tender and delicious. (The meatballs are already great on their own, but the longer they soak in sauce, the more tender and  delicious they get.) Serve over mashed potatoes, with a cucumber salad and lingonberries.

Meatballs: Mix meatball ingredients together. Roll into meatballs. Heat a skillet over medium high heat. Add a swizzle of olive oil. Add meatballs and cook until browned on all sides. Remove from pan and set aside. (Alternatively, you can bake the meatballs – fresh or frozen – at 400 degrees for 25-30 minutes.)

Sauce: Add peppers and garlic to the same pan, plus a little more oil if you need it. Get all the yummy browned bits off the bottom of the pan. Sauté for 5-10 minutes.

Sauce: Add meatballs into the pan. Stir in tomato sauce and capers. Bring to a low simmer and let it hang out (add a little water if it gets too dry).

Orzo: Cook orzo according to package directions. Drain and toss with something creamy. Season with salt, Parmesan, and parsley.

You’re Done: Plate and serve! Top with more Parmesan and parsley because you are just that fancy.

Preheat oven to 400 degrees.

Mix all of the baked penne ingredients together in a 9×13 baking dish. Cover tightly with foil (double layer isn’t a bad idea).

Bake for 35-40 minutes.

Remove foil (HOT HOT HOT) and give it a stir. Add spinach and top with Parm, and brown it up for 3-5 minutes under the broiler. Let it stand for a few minutes so the sauce has a chance to thicken up. Voila!

Gather all ingredients.

Combine beef, veal, and pork in a large bowl. Mix in cheese, eggs, garlic, parsley, salt, and pepper.

Add bread crumbs and slowly mix in water, 1/2 cup at a time, until mixture is moist but still holds its shape (I usually use about 1 1/4 cups of water); shape into meatballs.

Heat olive oil in a large skillet; add meatballs in batches and cook until browned on all sides, slightly crisp, and cooked through, about 10 to 15 minutes. Drain on paper towels.

Enjoy!

Gather all ingredients.

Combine grape jelly, chili sauce, and cayenne pepper in a saucepan over medium-high heat; cook until warm, 5 to 10 minutes.

Place meatballs in a slow cooker and top with grape jelly mixture.

Cook on Low for 3 to 4 hours.

Serve warm and enjoy!

Gather all ingredients.

Mix ground beef, rice, water, onion, salt, celery salt, garlic powder, and black pepper thoroughly in a bowl until well combined. Roll mixture into 12 meatballs.

Heat oil in a large skillet over medium-high heat. Place meatballs into the hot skillet; cook, turning once halfway through cooking, until well browned, about 8 minutes. Drain and discard excess grease.

Pour tomato sauce, chicken stock, Worcestershire sauce, and sugar into the skillet; reduce heat to medium-low. Cover and simmer until meatballs are no longer pink in the center and rice is tender, about 45 minutes. Stir in more stock if sauce becomes too dry.

Enjoy!

Gather all ingredients.

Cover a baking sheet with foil and spray lightly with cooking spray. Soak bread crumbs in milk in a small bowl for 20 minutes.

Meanwhile, heat olive oil in a skillet over medium heat. Add onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender, about 15 minutes more.

Gently stir beef and pork together in a large bowl. Add onions, bread crumb mixture, eggs, Parmesan cheese, parsley, garlic, salt, black pepper, Italian herb seasoning, and red pepper flakes; mix together using a rubber spatula until combined. Cover and refrigerate for about one hour.

Preheat the oven to 425 degrees F (220 degrees C).

Form mixture into balls about 1 ½ inches in diameter; arrange in a single layer on the prepared baking sheet.

Bake in the preheated oven until browned and cooked through, 15 to 20 minutes.

Serve with your favorite tomato sauce. Enjoy!

Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).

Mix bread crumbs, Romano cheese, parsley, salt, pepper, garlic powder, and onion powder together in a large bowl; stir in water and eggs.

Add ground beef and mix until well combined.

Form mixture into balls and place on a nonstick baking sheet.

Bake in the preheated oven cooked through and evenly browned, about 30 minutes.

Serve and enjoy!

Sauté onion in 2 tablespoons olive oil in a skillet over medium heat until onion is translucent, about 5 minutes. Stir garlic into onion and turn off heat. Transfer onion mixture to a large mixing bowl.

Stir ground beef, ricotta cheese, parsley, egg, salt, black pepper, and cayenne pepper with onion mixture until almost combined; stir in bread crumbs and continue to mix until thoroughly blended.

Roll about 2 tablespoons of mixture into a 1-inch ball for each meatball. Pour remaining 2 tablespoons olive oil in same skillet used to cook onions. Place skillet over medium heat and brown meatballs on all sides in hot oil, about 5 minutes. Hold a crumpled paper towel in tongs and use it to remove excess grease from skillet.

Pour marinara sauce and water over meatballs in skillet. Stir to combine and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until meatballs are cooked through and no longer pink in the center, about 30 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Place bread crumbs into a small bowl; mix in cream. Allow to stand until crumbs absorb cream, about 10 minutes.

Meanwhile, melt 1 teaspoon butter in a skillet over medium heat; cook and stir onion until light brown, about 10 minutes. Transfer onion to a mixing bowl.

Mix ground beef, ground pork, egg, brown sugar, salt, black pepper, nutmeg, allspice, and ginger with onion in the mixing bowl. Lightly mix in bread crumbs and cream.

Melt 1 tablespoon butter in a large skillet over medium heat. Pinch off about 1 ½ tablespoons meat mixture per meatball; form into balls. Place meatballs into the skillet and cook, turning often, until browned, about 5 minutes. Insides of meatballs will still be pink.

Place browned meatballs into a baking dish, pour in chicken broth, and cover with foil.

Bake in the preheated oven until meatballs are tender, about 40 minutes. Remove meatballs to a serving dish.

Pour pan drippings into a saucepan over medium heat. Whisk flour into drippings until smooth.

Gradually whisk in enough beef broth to total about 2 ½ cups liquid.

Bring gravy to a simmer, whisking constantly, until thickened, about 5 minutes.

Just before serving, whisk in sour cream. Season with salt and black pepper. Serve gravy with meatballs.

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Mix ground beef, bread crumbs, onion, water, and egg together in a large bowl. Form into small meatballs and arrange on a nonstick baking sheet. Bake in the preheated oven for 20 to 25 minutes, turning once.

Stir cranberry sauce, chili sauce, brown sugar, and lemon juice together in a large saucepan over low heat until smooth. Add meatballs; simmer for 1 hour before serving.

Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.

Combine eggplant, olive oil, salt, and black pepper in a large skillet over medium-high heat. Cook and stir until eggplant begins to soften, about 5 minutes.

Mix in 1/3 cup onion and red pepper flakes. Reduce heat to medium; cook and stir until onion is softened, about 4 minutes. Stir in broth and marinara sauce. Reduce heat to medium-low and simmer until sauce mixture has reduced by half, about 30 minutes.

Meanwhile, whisk together bread crumbs, egg, and Greek yogurt in a large bowl until bread crumbs absorb all the liquid, about 3 minutes. Mix in 1/4 cup onion, garlic, kosher salt, black pepper, cumin, cinnamon, and coriander until well combined. Crumble in lamb and sprinkle with cayenne pepper; mix well.

Form lamb mixture into small meatballs and transfer to the prepared baking sheet.

Bake in the preheated oven until browned but still pink inside, about 10 minutes.

Remove meatballs from the oven and stir into simmering sauce. Simmer over low heat until sauce begins to thicken and meatballs are cooked through, 30 to 45 minutes. An instant-read thermometer inserted into the center of a meatball should read 160 degrees F (72 degrees C).

Garnish meatballs and sauce with mint to serve.

Gather and prep all ingredients.

Heat olive oil in a skillet over medium-high heat. Add mushrooms to the hot oil, sprinkle with salt, and cook and stir until liquid from mushrooms has evaporated. Stir butter into mushrooms, reduce heat to medium, and cook and stir mushrooms until golden brown, about 5 minutes.

Stir onion into mushrooms and cook, stirring often, until onion is translucent, 5 minutes. Remove skillet from heat and stir garlic into mushroom mixture until fragrant, about 1 minute. Transfer mixture to a mixing bowl.

Mix oats into mushroom mixture until thoroughly combined. Gently stir 1 ounce Parmigiano-Reggiano cheese into the mixture. Add bread crumbs, 1/4 cup parsley, and 1 egg; season with salt, black pepper, cayenne pepper, and oregano. Mix together with a fork until crumbly. Stir in remaining 1 egg. The mixture should hold together when pressed.

Cover the bowl with plastic wrap and refrigerate at least 4 hours. For best flavor and texture, refrigerate overnight.

Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.

Form mixture into small meatballs using a 2-tablespoon scoop. Roll meatballs lightly between your hands until smooth, if desired; arrange meatballs on the prepared baking sheet.

Bake in the preheated oven until meatballs are lightly golden brown, 12 to 15 minutes.

Bring pasta sauce to a boil in a large saucepan; reduce heat to low. Gently stir meatballs into sauce until coated. Simmer meatballs in sauce until cooked through, 45 minutes to 1 hour. Transfer to a serving bowl and garnish with 1 tablespoon Parmigiano-Reggiano cheese and 1 tablespoon parsley.

Preheat the oven to 350 degrees F (175 degrees C).

Beat eggs in a mixing bowl. Add beef, onion, milk, and salt; mix well. Sprinkle in cracker crumbs; mix until combined. Form into 40 meatballs; place in a 9x13-inch baking dish and set aside.

Whisk ketchup, brown sugar, vinegar, and mustard together in a bowl; pour over meatballs.

Bake in the preheated oven until meatballs are no longer pink in the center, about 1 hour.

Preheat the oven to 375 degrees F (190 degrees C).

Combine ground beef, bread crumbs, eggs, milk, onion, and salt together in a large bowl. Shape into meatballs, about 1 inch in diameter. Arrange meatballs in a 9x13-inch baking dish.

Bake in the preheated oven for 25 to 30 minutes. Pour barbecue sauce over meatballs and bake for 35 more minutes.

Pour pineapple chunks with juice into a saucepan. Mix in green bell pepper, brown sugar, cornstarch, soy sauce, and lemon juice; stir until sugar and cornstarch dissolve.

Bring mixture to a boil; cook and stir until thickened, about 10 minutes.

Place meatballs in a slow cooker; pour pineapple mixture over meatballs.

Cook on Medium for 2 hours, stirring every 30 minutes.

Make meatballs: Melt butter in a large skillet over medium heat. Cook and stir onion and salt in hot butter until onion turns translucent, about 6 minutes.

Transfer onion mixture to a large bowl. Stir in eggs, bread crumbs, milk, black pepper, nutmeg, allspice, and cayenne. Mix in ground beef and pork until well combined. Cover the bowl with plastic wrap and refrigerate for 1 hour.

Make gravy: Melt butter in a large skillet over medium heat; whisk in flour and cook until golden brown, 4 to 5 minutes. Slowly whisk in beef broth. Increase heat to medium-high, whisk in cream, and bring to a simmer. Stir in sugar and Worcestershire. Simmer until slightly thickened, 6 to 7 minutes. Season with salt and black pepper. Remove from heat and set aside.

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and lightly coat with cooking spray.

Roll 2 to 3 tablespoons meatball mixture into a ball using wet hands; repeat with remaining meatball mixture. Place meatballs on the prepared baking sheet.

Bake in the preheated oven until browned and cooked through, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Transfer meatballs to gravy and cook over medium-low heat until warmed through, about 5 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium-sized baking dish.

Combine ground beef, oats, evaporated milk, 1/2 cup onion, egg, chili powder, salt, garlic powder, and pepper in a bowl. Form into 1 1/2 inch balls; arrange in a single layer in the prepared baking dish.

Combine ketchup, brown sugar, remaining 1/4 cup onion, liquid smoke, and garlic in a separate bowl; pour evenly over meatballs.

Bake in the preheated oven, uncovered, until an instant-read thermometer inserted into centers reads at least 160 degrees F (72 degrees C), about 1 hour.

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a large rimmed baking sheet.

Make the meatballs: Mix ground beef, bread crumbs, onion, eggs, Worcestershire sauce, sugar, salt, ginger, and pepper together in a large bowl until thoroughly combined. Shape into 1-inch meatballs and place in a single layer onto the prepared baking sheet.

Bake in the preheated oven for 10 to 15 minutes. Remove from the oven; meatballs will not be fully cooked.

Make the sauce: Pour pineapple juice into a 1-cup measure. Add 1/4 cup water, or enough to make 1 cup liquid. Set pineapple chunks aside.

Pour pineapple juice mixture into a large pot over medium heat. Stir in brown sugar, 1/3 cup water, vinegar, and soy sauce, then stir in cornstarch, ginger, and seasoning salt. Cover and cook until thickened, 3 to 5 minutes.

Add pineapple chunks, bell pepper, and carrot; gently stir to coat meatballs with sauce. Simmer, uncovered, until meatballs are cooked through, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).