Enter: these jumbo-sized meatballs. You only have to form 4 of them, cutting the recipe prep time down by at least a third. The large meatballs are then slow-roasted in marinara sauce to make them ...

I discovered Mississippi Meatballs during a neighborhood playoff party, which forever changed my appetizer game. My friend ...

Similar to its red wine counterpart, Coq au Vin Blanc is a French chicken stew made with white wine, mushrooms, onions, and bacon. Coq au Vin, translating to “rooster in wine,” was traditionally made ...

and remaining 2 tablespoons adobo sauce in a large skillet. Bring to a simmer over medium; simmer, whisking often, until slightly thickened, 2 to 3 minutes. Transfer meatballs to skillet ...

Shape the mixture into large meatballs 2.5cm/1in in diameter, then cover with cling film and keep in the fridge until ready to use. To make the tagine, place a large frying pan over a high heat.

Add turkey and egg and blend with your hands until well mixed. Form into 28 meatballs. Heat oil in a large sauté pan. Add enough of the meatballs to fit in one layer without crowding, and brown ...

Mix well. Roll the mixture into four large meatballs. Heat a teaspoon of the vegetable oil in a large frying pan or wok and cook the meatballs for 5–10 minutes, turning often, or until browned ...