by Maria Russo in Recipes, February 10th, 2015
by Guest Blogger in Restaurants, February 3rd, 2015
Sure, spaghetti and meatballs go together like bread and butter, but these beefy rounds don’t have to be confined to Italian cooking — or even to beef. The beauty of the meatball is that (almost) anything goes: Pork, chicken, turkey and vegetables? They’re are all go-to fillings, too, and when it comes to flavors and serving options, you’re limited only by creativity, from Asian-inspired and barbecue sauce toppings to gooey cheese fillings and taco stuffings. Read on below for the best-ever takes on meatball madness beyond the traditional pasta pairing.
When Pepperoni Won’t Cut It: Rachael Ray crumbles ground sirloin into large chunks that resemble meatballs in her quick-fix recipe for Mega Meatball Pizza. Since she starts with store-bought pizza dough, this family-friendly pie, blanketed in stretchy mozzarella cheese, can be on the table in just over 30 minutes.
When You Don’t Want to Choose: Who says you can’t have it all? Food Network Magazine’s Chipotle Chicken Meatball Tacos prove that you can indeed enjoy the best of a culinary mash-up. Here meatballs take on a Mexican flavor after simmering in a hearty sauce of smoky chipotle peppers and jalapeno.
by Maria Russo in Recipes, Shows, November 6th, 2014
By Amy Sherman
Meatballs are culinary ambassadors, offering diners a taste of Italy, Sweden, Japan and beyond. Whether bite-sized or massive, appetizer or entree, served with sauce or spaghetti, paired with mashed potatoes, or even served on top of a pizza, meatballs are savory and satisfying — and loved by kids and adults alike. Check out the full gallery for a sampler of 17 delectable meatball dishes across the country.
In Denver’s River North district is an eclectic, contemporary American bar and grill with a menu of mostly shared plates that range from a foie gras “PB&J” to wood-fired mussels and oak grilled octopus with gnocchi. Diners rave about the tomato-braised meatballs served over Anson Mills stone-ground grits with Burrata and basil (pictured above), which are on the lunch, midday and dinner menus.
by Marisa McClellan in Entertaining, Recipes, March 14th, 2014
While many consider meatballs the ultimate accompaniment to classic spaghetti and tomato sauce, these traditionally beefy rounds go beyond Italian comfort food, as Superstar Sabotage winner Eric Greenspan showed off on last night’s finale when he presented them in an Asian-style dish. Host Alton Brown, too, puts a creative spin on the everyday meatball in his easy-to-make recipe for Swedish Meatballs (pictured above).
Ideal for weekend tailgating or a casual appetizer, Alton’s top-rated meatballs are made with a mix of ground beef and pork, and they’re portioned into bite-size rounds so they’re easy to eat at a party. The key element of Alton’s recipe is his gravy; instead of simmering the meatballs in a tomato-garlic sauce, he sautes them on the stove before blanketing them in a rich, creamy broth-based topping laced with fragrant allspice.
by Foodlets in Family, July 3rd, 2013
Meatballs were not a regular menu item in my childhood home. My mom thought they were overly fussy and opted to make meatloaf or meaty tomato sauce when confronted with a pound of ground beef.
Because meatballs were a rarity for me, of course I longed for them. When I was older and cooking for myself, I added a pair of meatball recipes to my dinnertime rotation.
The first recipe I made was with ground lamb, feta cheese, minced red onion and a splash of red wine vinegar. We eat those meatballs with big green salads topped with roasted peppers and onions.
The second recipe is one my friend Joy invented. It uses ground chicken, ricotta cheese and minced onions, and the resulting meatballs are gloriously tender. I like to eat them over a bed of sauteed kale and topped with buttery marinara sauce.
by Sara Levine in Events, October 12th, 2012
We have an almost 4-year-old in our house and that means it matters when things are “cute” now. In fact, one recent spaghetti dinner became an even bigger hit when we did just a few easy things. To make pasta even more popular (and sometimes a bit healthier) in your home, try these tips:
— Use a whole-wheat blend of pasta instead of regular white bread.
— Add 1 1/2 tablespoons of salt to the cooking water; the flavor gets in as the pasta cooks.
— Reduce the cooking time 2 minutes less than whatever the box says and let the noodles finish cooking in the sauce on the stove.
Read reading for more tips
by Sarah De Heer in Shows, February 20th, 2012
Next Iron Chef judge Donatella Arpaia took home the People’s Choice award at last night’s Meatball Madness, hosted by her fellow maven of Italian cooking, Giada De Laurentiis. Donatella served up classic tomato-braised veal meatballs, a recipe she attributed to her mom, who proudly helped serve them up to hungry crowds all night.
Psyched to finally beat out last year’s winners from the Meatball Shop, whose booth was as popular as ever, Donatella thanked the guys from Pat LaFrieda Meats — stars of Meat Men and sponsors of the event — who were in part responsible for the tastiness of her meatballs. She said she’s purchased her meat from them ever since she got into the restaurant business.
by FN Dish Editor in Recipes, September 12th, 2011
The second episode of Worst Cooks in America had the remaining 14 recruits thinking international — that is, making meatballs from Sweden, India, Lebanon, France, Spain, Greece and Morocco. For their demos, the teams watched as Bobby took on a Mexican Meatball With Red Chile Tomato Sauce and Queso Fresco, while Anne took on an Italian meatball called Polpettini.
So what is the difference in these meatballs?
Top classic meatball subs with fun Mexican ingredients like tortilla chips, avocado slices and cilantro.
Get the recipe: Mexican Meatball Subs
Browse more of Food Network’s Mexican recipes.