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