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Entries tagged with 'meat ball'

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

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

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

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

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

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

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

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