by Marisa McClellan in Entertaining, Recipes, March 14th, 2014
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.