'meatballs' on Serious Eats

Faggots (Liver, Kidney, and Pork Meatballs)

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

Pork Schnitzel Meatballs

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

Ina Garten's Turkey, Sausage, and Prosciutto Meatballs

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

Grilled Sunday Gravy

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

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

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