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Entries tagged with 'meatball'

Sunday Supper: Pork Meatball Vindaloo With Pearl Couscous

Jennifer Olvera 9 comments

This vindaloo is made with pork meatballs, an array of peppers, juicy tomatoes, and a finishing sprinkle of cilantro. Serve it with pearl couscous, which stands up nicely to the bold sauce. More

Pork Meatball Vindaloo With Pearl Couscous

Serious Eats Jennifer Olvera 5 comments

This vindaloo is made with pork meatballs, an array of peppers, juicy tomatoes, and a finishing sprinkle of cilantro. Serve it with pearl couscous, which stands up nicely to the bold sauce. More

Slow Cooker Italian Sausage Meatballs With Chianti Sauce and Fusilli

Sunday Supper Jennifer Olvera 1 comment

Your slow cooker is the perfect vessel for long-simmered pasta sauce, bolstered here by big, hearty Italian sausage meatballs that are bound by an egg and old-fashioned oats. The sauce gains depth from dry red wine and balsamic vinegar, not to mention the meat itself. More

Slow Cooker Italian Sausage Meatballs With Chianti Sauce and Fusilli

Serious Eats Jennifer Olvera 12 comments

Slow cooker Italian sausage meatballs are served in a long-simmered sauce that gets its depth from dry red wine and balsamic vinegar. More

The Food Lab: Escarole and Parmesan Soup With Chicken Meatballs

The Food Lab J. Kenji López-Alt 18 comments

This soup is the more true-to-the-original version of Marco Canora's escarole soup, which we talked about a bit a couple months back/. There, we relied on umami-enhancing tricks like tomato paste and soy sauce. This time around, we get plenty of flavor from just vegetables and chicken stock. More

Escarole and Parmesan Soup With Chicken Meatballs

Serious Eats J. Kenji López-Alt 14 comments

A hearty escarole soup made with Parmesan rinds and bay leaves, with plenty of tender, cheese- and nutmeg-flavored mini chicken meatballs. More

Grilling: MOINK Balls

Grilling Joshua Bousel 10 comments

If you're a barbecue blog reader, chances are you've already encountered the MOINK ball—a food concoction attributed to Larry Gaian of Embers and Flame that consists of a frozen beef meatball wrapped in bacon and then grilled or smoked (seasoning the MOINK with a rub and finishing with a brushing of sauce is common, but not required). We held onto the MOINK's inherent simplicity and took it up a notch with this homemade mix. More

MOINK Balls

Serious Eats Joshua Bousel 22 comments

The simplicity of the MOINK ball—an all-beef meatball wrapped in bacon and grilled or smoked—is part of the attraction. Here, we take it up a notch with our very own homemade mix. More

Video: Moroccan Lamb Meatballs

Daniel Klein Post a comment

After our recent trip to Morocco, one ingredient that really stuck with me was cumin. I haven't always been a huge fan of the spice, but in Morocco it arrives un-toasted and in large quantities. I was shocked to see how much was used on the lamb meatballs served on the street. But as soon as I took a taste, I was converted. More

Lunch Box: Make-Ahead Chicken-Feta Meatballs With Chive Yogurt and Carrots

Suzanne Lehrer 1 comment

Meatballs don't always evoke thoughts of a quick, satisfying meal, but these ones should: no milk-soaked breadcrumbs, searing, or homemade tomato sauce necessary. Crumbled feta and one egg add plenty of moisture and flavor to ground chicken and quick-sautéed spinach, flavored simply with paprika and salt. More

Make-Ahead Chicken-Feta Meatballs With Chive Yogurt and Carrots

Serious Eats Suzanne Lehrer 1 comment

Meatballs don't always evoke thoughts of a quick, satisfying meal, but these ones should: no milk-soaked breadcrumbs, searing, or homemade tomato sauce necessary. Crumbled feta and one egg add plenty of moisture and flavor to ground chicken and quick-sautéed spinach, flavored simply with paprika and salt. More

Deep-Fried, Meatball-Stuffed, and More: 3 Ways to Play With Your Matzo Balls

Max Falkowitz 26 comments

As you start plotting out your Hanukkah menus and thinking about what you're serving besides brisket and latkes, as you eye that latke-essential matzo meal in the corner of your pantry, I want you to consider making matzo balls as well. And while you're at it, get creative with them. Here are three ways to do so. More

Chicken Meatball Filling for Stuffed Matzo Balls

Serious Eats Max Falkowitz 4 comments

These chicken meatballs are designed to be stuffed inside matzo balls, but they're also good to eat on their own once you simmer them in chicken soup. More

Homemade Chickarina Soup

Serious Eats Yvonne Ruperti 4 comments

Make this awesome canned soup at home—even down to the bouncy meatballs. More

Chicken Dinners: Spaghetti with Parmesan Chicken Meatballs

Chicken Dinners Yvonne Ruperti 1 comment

For a lighter meatball that won't weigh you down, chicken rules. Trust me, you won't be asking where's the beef. More

Spaghetti and Parmesan Chicken Meatballs

Serious Eats Yvonne Ruperti 6 comments

For a lighter meatball that won't weigh you down, chicken is the perfect choice. Flavored with Parmesan and herbs, these tender meatballs stay moist with a little help from gelatin. More

A Sandwich a Day: Meatball Sub at Freddy's in Cicero, IL

Chicago Nick Kindelsperger 7 comments

If you haven't been introduced, meet the meatball sub at Freddy's Pizza. It's a monster of a sandwich. Each meatball is the size of a fist and served on a roll as long as a forearm (hey, I didn't have a tape measurer, and my arm was close). More

A Sandwich a Day: Meatball Parmagiana from Parisi Bakery

New York Max Falkowitz 2 comments

There are days when nothing less than a meatball parm will do. You may be looking for something warm and filling on a nippy day, or maybe you just have that slightly self-destructive urge to eat a sandwich that could feed a family of four. For days like this, there's the Meatball Parmagiana ($8) from Parisi Bakery. More

A Sandwich a Day: Ukrainian Meatball Hero at Veselka

New York Kathy YL Chan Post a comment

The Ukrainian Meatball Hero is one of the four signature sandwiches at Veselka, and for good reason. That's not a classic baguette you're looking at—it's challah (for real!) rolled into the shape of a baguette, then baked and split open. The soft, eggy loaf is topped with four sizable meatballs, a scattering of sauerkraut and, the final touch, a generous ladle of mushroom gravy. More

A Sandwich a Day: Meatball Sub from Dante's Pizzeria

Chicago Nick Kindelsperger Post a comment

I'll bypass the pizza talk and get straight to the meatball sub ($7.00). Instead of hefty and dense, the meatballs are surprisingly light and tender. That's contrasted nicely by the crisp bread, which manages to hold up to the fillings without falling apart. More

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