Grilled ground beef kebabs are served with traditional cucumber yogurt and onion salad accompaniments.
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Entries tagged with 'meatballs'
With the right balance of sauce to meat to cheese and crisp grilled meatballs, this is a parm hero done right.
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.
This sandwich is all about contrasts. The lamb meatballs are well spiced and savory, while the pomegranate and yogurt sauce is tangy and creamy.
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.
Anchovies and parmesan add meaty depth to these pork and beef meatballs simmered in a rich tomato sauce.
Ultra-creamy, garlicky polenta forms a fine foundation for rich, meaty tomato ragù.
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.
Easy Swedish meatballs made with only four ingredients: the secret is starting with excellent pork sausage.
Light, soft turkey meatballs simmered in a porcini-rosemary tomato sauce, and poured over creamy polenta. Perfect comfort food.
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).
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.
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...
[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...
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...
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.
This is a vegetable-packed version of Italian Wedding Soup. The meatballs use turkey instead of beef and pork.
Frozen meatballs in a slow cooker with sauce, those aren't barbecue meatballs—these are!
These tiny, spicy meatballs are perfect for the cocktail hour.