Meatballs are one of those timeless dishes that never go out of style. Whether you’re serving them with pasta, piling them into a sub, or enjoying them as a quick appetizer, they always hit the spot.

Like fertile wild mushroom patches or the exact contents of famed amari, meatballs are both prized and guarded. Chefs can be ...

Some Italian dishes require special skills to be executed to perfection. The meatball is one of these, and these experts are ...

Lucinda Scala Quinn, bestselling author and founder of Mad Hungry, joins TODAY to share three recipes from her new cookbook “Mother Sauce: Italian American Family Recipes and the Story of the Women ...

2.5 lbs ground beef 1.25 lbs ground pork 4 oz ricotta 12.5 g kosher salt (approx 2 1/4 tsp) 1/4 pint grated Grana Padano (approx 1/2 cup) Combine all ingredients and chill thoroughly. Sweat carrot, ...

Emma Wartzman is the kitchen and dining writer at New York Magazine’s the Strategist. Previously, she was an editor at Bon Appétit. The premise of this column is to teach you how to make a delicious ...

Mix together both minces, the onion, garlic, sage, paprika and salt and pepper with your hands. Then form the mixture into 24 equal-sized balls. Spray a large non-stick frying pan with low-calorie ...