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Entries tagged with 'meatballs'

Grilled Beef Kebabs with Yogurt-Mint Sauce and Onion Salad

Serious Eats Jennifer Olvera 13 comments

Grilled ground beef kebabs are served with traditional cucumber yogurt and onion salad accompaniments. More

Grilled Meatball Parmesan Hero

Serious Eats Joshua Bousel 6 comments

With the right balance of sauce to meat to cheese and crisp grilled meatballs, this is a parm hero done right. More

Faggots (Liver, Kidney, and Pork Meatballs)

Serious Eats Sydney Oland Post a comment

A mixture of organ meat and ground pork, wrapped in fat then roasted until just cooked through. These savory meatballs are delicious and relatively easy to make. As for the name, it comes from the way they resemble the wrapped look of old-time bundles of wood with the same name. Don't let the title throw you off; even offal beginners will delight in the fatty savory little packages. More

Lamb Meatballs with Yogurt and Pomegranate Seed Sauce

Serious Eats Nick Kindelsperger 10 comments

This sandwich is all about contrasts. The lamb meatballs are well spiced and savory, while the pomegranate and yogurt sauce is tangy and creamy. More

Pork Schnitzel Meatballs

Serious Eats Marvin Gapultos 5 comments

For this meatball version of pork schnitzel, a simple blend of thyme, lemon zest, and parsley is combined with ground pork; the mixture is then formed into balls, rolled in flour, egg, and panko and then deep-fried until crisp. The crunchy panko shell gives way to a juicy schnitzel interior—just like its cutlet counterpart. And also like its cutlet counterpart, these meatballs need no further embellishment other than a squeeze of lemon, but a bit of sauerkraut or a dip in grainy mustard work wonderfully well too. More

Meatball Sub Sandwich

Serious Eats María del Mar Sacasa 1 comment

Anchovies and parmesan add meaty depth to these pork and beef meatballs simmered in a rich tomato sauce. More

Creamy Mascarpone Polenta Topped With Sunday Gravy

Serious Eats Jennifer Olvera 2 comments

Ultra-creamy, garlicky polenta forms a fine foundation for rich, meaty tomato ragù. More

Ina Garten's Turkey, Sausage, and Prosciutto Meatballs

Serious Eats Blake Royer Post a comment

It's tough to go wrong with spaghetti and meatballs, but I'm always up for a variation. This recipe from Ina Garten eschews the common beef for turkey instead. But while that's usually a terrible idea (because the way to go wrong with meatballs is to make them tough and dry), she keeps them interesting (and juicy) by adding in Italian sausage and finely chopped prosciutto. More

Easy Swedish Meatballs and Smashed Potatoes

Serious Eats Kerry Saretsky 9 comments

Easy Swedish meatballs made with only four ingredients: the secret is starting with excellent pork sausage. More

Turkey and Porcini Meatballs with Rosemary and Polenta

Serious Eats Kerry Saretsky Post a comment

Light, soft turkey meatballs simmered in a porcini-rosemary tomato sauce, and poured over creamy polenta. Perfect comfort food. More

Pearly Meatballs (Chinese Pork Meatballs with Glutinous Rice)

Serious Eats Chichi Wang 12 comments

Why the heck would you want to roll around balls of ground meat mixture in rice? Because, it tastes really good. Imagine the juicy meat covered in a delicate layer of starch, so light and fluffy that the whole thing sort of melts in your mouth (or as much as ground meat could melt). More

Grilled Sunday Gravy

Serious Eats Joshua Bousel 3 comments

Four meats, six pounds of tomatoes, and five hours of time well spent results in an incredibly rich and meaty sauce ready to top pasta, followed by a second course of excellent grilled and sauce-simmered meatballs, sausages, and braciole. More

Grilled Spaghetti and Meatballs

Serious Eats Jennifer Olvera 5 comments

There's something so... cowboy about cooking spaghetti over an open flame. Fortunately, it's tasty, too. [Photograph: Jennifer Olvera] Note: This recipe calls for a disposable grill pan—the kind of perforated pan designed to fit over your grill to allow you... More

Chicken Liver and Pork Meatballs

Serious Eats Chichi Wang Post a comment

[Photograph: Chichi Wang About the author: Chichi Wang took her degree in philosophy, but decided that writing about food would be much more fun than writing about Plato. She firmly believes in all things offal, the importance of reading great... More

Lamb, Beet, and Cracked Wheat Meatballs with Cucumber Yogurt Sauce

Serious Eats Blake Royer 3 comments

Adapted from Tender. [Photograph: Blake Royer] About the author: Blake Royer is a food writer, photographer, and filmmaker based in Chicago; he has been writing for Serious Eats since 2007. You can follow him on Twitter @blakeroyer. Every recipe we... More

Moroccan Lamb Meatball Tagine

Serious Eats Kerry Saretsky 7 comments

Tender lamb meatballs are stewed with shallots, cilantro, mint, carrots, golden raisins, and ras-el-hanout, full of spicy, hot, smoky, sweet Moroccan flavor. Comforting, but unfamiliar and delicious. More

Italian Honeymoon Soup

Serious Eats Carrie Vasios Mullins 2 comments

This is a vegetable-packed version of Italian Wedding Soup. The meatballs use turkey instead of beef and pork. More

The Art of Eating's Polpette di Carne

Serious Eats Caroline Russock 2 comments

When Edward Behr of The Art of Eating Cookbook thinks about meatballs he looks at the geography of Italy. If he's going for Venetian polpette he'll add sweet elements such as cinnamon, almonds, and sugar. And if he's adding pecorino to the mix, he'll fry them in olive oil instead of butter. More

Barbecue Meatballs

Serious Eats Joshua Bousel 2 comments

Frozen meatballs in a slow cooker with sauce, those aren't barbecue meatballs—these are! More

Spicy Cocktail Meatballs

Serious Eats Carrie Vasios Mullins 1 comment

These tiny, spicy meatballs are perfect for the cocktail hour. More

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