50 Meatball Recipes You'll Make Again and Again

Meatballs are one of those delicious foods you can dress up for a dinner party as easily as you can whip up on Game Day. You aren’t locked into using the same ingredients every time, either: Serve chicken meatballs, make them out of turkey or fill them with veggies. The flavor options are seemingly endless, too, as everyone knows Italian meatballs and Swedish meatballs are two completely different meals! Our recipe for the best meatballs is perfect for Sunday night dinner, when you have a little extra time. Who knew that the same technique for shredding pulled pork with two forks will also work for meatballs? In this case, the method ensures that your ingredients are thoroughly mixed yet not compressed. After browning the meatballs, finish them in our hearty tomato sauce.

These juicy meatballs with a tender, light texture are packed with flavorful herbs. The meat mixture is softer than you might expect, thanks to the addition of ricotta, but sacrificing a perfectly round shape is worth it. You'll make these turkey meatballs so often you just might forget about your beef meatball recipe.

If you’re looking for a simple chicken meatball that’s quick to make and goes with a variety of dishes, look no further! We added one large egg and a touch of plain breadcrumbs for binding and structure, as well as ricotta cheese and whole milk for flavor and added moisture. Although you can use ground chicken breast (all white meat) for this recipe, we prefer regular ground chicken, as the extra bit of fattiness from dark meat prevents the meatballs from drying out in the oven.

Can you believe Rachael's spaghetti and meatballs are ready in just 35 minutes?

Giada uses both ground turkey and turkey sausage to whip up these tender, delicious meatballs.

These meatballs taste just like your nonna’s without any pre-cooking or tending to — just throw them in the slow cooker with the rest of the ingredients. The recipe makes enough meatballs and sauce to serve with two pounds of pasta. They are also delicious over polenta, stuffed into sub rolls or as a pizza topping.

Ina's secret to juicy meatballs? Warm water — it acts as a binding agent and adds tons of moisture.

We love meatballs. And we love Reubens. So, it’s only natural that Jeff’s Swiss and sauerkraut-topped sliders would at the top of our must-make list!

Anne uses three different meats for her recipe — beef for flavor, pork for texture and veal to round it out.

The combination of homemade meatballs and packaged refrigerated cheese tortellini mean that this soup comes together in just 35 minutes.

Rachael packs spinach and Parmesan cheese into each one of these delicious turkey meatballs before finishing them with a tasty white sauce that includes a secret ingredient: nutmeg.

The Sandwich King's homemade giardiniera adds heat and zip to this meaty sandwich.

Thanks to Hungarian paprika, Worcestershire sauce and just a hint of brown sugar, Sunny's healthy meatballs are brimming with flavor.

These not-too-heavy turkey meatballs will leave you satisfied without feeling too full.

These sandwiches aren't just for game dayl! Ree’s take on the meaty sub brings lots of flavor with savorymarina sauce and garlicy rolls. Perfect for the whole family!

Some people drive for hours to get to an Ikea store, and we know they aren't making the trek just for the $9.99 chairs. They're going for the Swedish meatballs. Ikea is keeping the recipe a secret, so chefs in Food Network Kitchen hit a nearby store for a tasting, then created this spot-on copy.

Go the extra mile and grate your own breadcrumbs. It’s a great way to use up stale bread and give your meatballs that special, made-with-love flavor.

Rachael's recipe delivers everything you want from a classic meatball sub: crusty, toasted sub rolls, juicy meatballs and tangy marinara sauce. Top the subs with a little shredded provolone to take them over the top.

Ree mixes ground oats into her meatballs to create a firm bite, then finishes the dish with a sweet and sour barbecue sauce that you're going to want to use on almost everything else.

Meatballs made fancy! Elevate a casual meal into an extravagant dish with the help of breadcrumbs, dry sherry and a pickled cucumber topper.

New to cooking? Try this simple recipe for homemade meatballs. It’s guaranteed delicious — and you probably have everything you need to make them in your kitchen already!

Upgrade your favorite bar food with an even tastier version (that's also mess-free)!

Beef, raw rice, onion and Italian seasoning come together in this simple weeknight dinner of porcupine meatballs. Where'd the name come from? While the meatballs bake, the grains of rice pop out and look incredibly similar to porcupine quills.

Tired of spaghetti and meatballs? Molly gives meatballs a twist by stuffing them into buttermilk biscuits along with mozzarella cheese. When the biscuits are baked she tops them with a savory herb butter and serves with marinara.

Leave the chafing dish in the basement. This version of Swedish meatballs is an hors d'oeuvre you can make and serve in the same pot.

"Stoup" is thicker than soup, but thinner than stew and the perfect cozy medium for spaghetti and meatballs. Rachael uses a meatloaf mix made from ground beef, pork and veal for these meatballs.

Stuff giant meatballs with a mini mozzarella ball, then mold the meat around the cheese. When you bite in, the gooey mozzarella will ooze out into homemade sauce. You can form all of these meatballs a day ahead; cover and refrigerate until ready to cook.

Trisha’s meatballs are a go-to appetizer for game night. She likes to use lean ground beef for a base, then throws in ground pork to really bring out the flavor.

We love Jeff’s simple hack for adding extra flavor to his meatballs: swap the breadcrumbs for a simple garlic-cashew paste.

The secret to perfect meatballs? Don’t overcrowd your skillet. Alex recommends cooking them in batches, so they have room to brown instead of steam.

These meatballs have a secret — they're packed with spinach. Veggie-shy kids (and adults) won't even notice since they are happily tucked into a warm pita with lettuce and tomato and drizzled with tangy dill yogurt sauce.

Using ground chicken, make Giada's zesty meatballs to serve in a hearty pasta dish with orecchiette and fresh mozzarella.

These gigantic meatballs are what Sunday dinners are all about. They’re loaded with flavor — and guaranteed to get everyone to the table!

Whip up Guy Fieri’s 25-minute meatballs when you want some spicy, mouth-tingling flavor but are short on time.

The secret ingredient in these apps is a link of fresh chorizo — the spicy Mexican pork sausage (not to be confused with the cured Spanish kind). It does double duty here, adding a zesty taco kick and keeping the meatballs extra moist.

Vegetarians rejoice! This updated version of the traditional spaghetti and meatball dish allows everyone to enjoy with the eggplant substitution. It even has that classic meaty flavor once the veggie is roasted and tossed with the pasta and sauce.

Cilantro, chili powder and cumin work together to give these meatballs their classic, Tex-Mex flavor. Be sure to make in large batches because these leftovers freeze and reheat well.

Who says marsala is just for chicken and veal? Switch it up with a meatball marsala from Food Network Kitchen, placed upon a bed of creamy mashed potatoes.

Shiitake mushrooms, scallions and ginger are just a few of the unique ingredients that turn pork meatballs into an Asian-inspired appetizer. They're super easy to eat when served in lettuce leaves and topped with a homemade hoison sauce and sesame seeds.

Mix mint, parsley and marjoram with ground lamb and ground beef for these meatballs that cook in a chicken broth and lemon sauce.

Cook the stuffed meatballs in a skillet until they're perfectly golden-brown.

Grated apples and a pinch of cinnamon infuse fall flavor into these mini meabtalls. Serve them solo for a group or over mashed potatoes and top with parsley for a full meal.

A combination of ground beef, pork and prosciutto give these meatballs their deep, savory flavor.

Three types of beef come together with chili paste, fennel, anise seeds and a splash of red wine.

The spicy kick and multiple herbs in this sauce lend layers of flavor without fat. The carrot, onion and Parmesan add volume and moisture.

Whether you need a stand-out appetizer for your next get-together or simply want to enjoy a new twist on a classic, these pastrami meatballs are sure to fit the bill.

Introduce the kids to nutrient-rich spaghetti squash by serving it like pasta with juicy meatballs and a quick homemade marinara.

Ree not only packs a ton of flavor in her Tex-Mex meatballs — she also makes sure their easy to pack away and store in the freezer if you have any leftovers (or want to make a big batch and get ahead).

Rachael puts a new spin on the iconic American comfort food: meatloaf. This meatloaf tastes like one giant Italian meatball but it's easier to make since you don't need to roll individual balls, simply serve slices on white loaf bread with an Italian-style ketchup, onions, basil, tomato and fresh mozzerella.