When Nate Appleman was chef there, he occasionally used ground lamb, beef, or veal, but these tender golf ball-size pork meatballs, which are baked in a hearty tomato sauce, are the restaurant's ...

These tender meatballs get their quirky name from the way uncooked rice peeks out like porcupine quills after baking. Baked ...

Add the balsamic vinegar and tomato purée and stir through the sauce. Cook for another 5 minutes with the lid on and season again with salt and pepper if needed. Add the meatballs to the sauce ...

1. Pair them with tzatziki (or just salted yogurt), a Greek salad, and warm pitas. 2. Douse in chimichurri sauce and serve ...

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 ...

Juicy, tender chicken meatballs simmered with a savory sun-dried tomato cream sauce make for a crowd-pleasing meal. Andee Gosnell is a San Francisco born, Birmingham-based food photographer ...

Mix all ingredients together, after beating egg with vinegar, cream and lemon juice. Make balls in the size of a medium-small ...

Make the meatballs and sauce in advance when time is on your side, then heat them up on a frantic midweek evening. Serve with spaghetti or hunks of crusty, fresh bread. Step 1: Make the meatballs ...

Stir the picada into the sauce. Add the meatballs and simmer, covered, over very low heat, turning once, for about 20 minutes, until cooked through, adding a little water if necessary. Recipe from ...

Everyone in my house loves meatballs, and these Ricotta Meatballs with Tomato Sauce top the list of our favorites. They’re ...