Meatballs are one of the most widespread dishes across the globe. Although different cultures around the world have their own ...

They were fabulous – beef and pork meatballs flavoured with cinnamon and piment d’Espelette in an exquisite tomato sauce with green olives, haricot beans and bacon. I thought there might be ...

Divide the mixture into approximately 24 round balls. Cover the meatballs and refrigerate until required. Meanwhile, make the tomato sauce. Heat the oil in a stainless steel saucepan. Add the ...

velvety Bianco DiNapoli tomato sauce, which has a bright sweetness and well-balanced acidity. The meatballs are made with Colorado-raised pork and beef and are a savory, sweet, slightly garlicky ...

What are the best frozen meatballs, you ask ... The texture is a lot chewier than ground beef, but drenched in sauce, it might be hard to pick up on any differences. They’re better than the ...

Add enough of the meatballs to fit in one layer without crowding, and brown on all sides, 5 to 8 minutes. Craig Lee for The New York Times Add marinara sauce to the pan and bring to a simmer ...

Taryn Varricchio: Plates of meatballs beside twirls of spaghetti covered in marinara sauce are ingrained in South ... and it's been serving Philly's best spaghetti and meatballs for 120 years.