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    You are in: Home / Cookbooks / Meatballs
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    24 recipes in

    Meatballs

    I love meatballs! Here's a collection of recipes I'm eager to try.
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    This is a twist to regular porcupines and very good. I serve it with a cheesy potato dish because the sauce is so wonderful! Need 4 hours to overnight for chill time.

    Recipe #122310

    This recipe comes from a UK tv chef called Silvena Rowe who specializes in recipes from Eastern Europe. She suggests this as an appetizers recipe and that is will serve 12 as such. I am sure you could simply make them bigger if you wanted to do so.

    Recipe #306716

    4 Reviews |  By grunig

    Not sure exactly where I found this but I do know it was a personal blog online. I modified the original recipe just a little and think these are the BEST! They let just enough of the buttermilk flavor through and are super moist without falling apart. I use these for tomato sauce, sweet and sour, and Swedish meatballs.

    Recipe #192760

    8 Reviews |  By ugogirl

    October reminds me of "Oktoberfest" which reminds me of this recipe. Years ago, when my oldest son was in high school, his German class had a celebration and each student was to bring a "German dish" to share with the class. My son surfed the net and chose this one. He made it for his class (with my help, of course) and everyone enjoyed it with some of the students actually asking him for the recipe. I am not sure of its authenticity but we liked it and still make it today when he comes home on leave for a visit.

    Recipe #141058

    I LOVE these, been making them for about 15 years now. A nice change from regular meatballs. Everyone really likes them. I usually serve these as an appy or even a side dish for parties, but I wouldn't see why it couldn't be made as a main dish, too! :)

    Recipe #140604

    This combination of ingredients produces a very nice, light meatball that you can cook immediately, but the secret of its fluffy texture is in waiting. Believe this was from an original Heloise tip of many years ago.

    Recipe #121831

    These are a consistent favorite with kids, adults and picky eaters. I make my meatballs with Tempo brand mix, but any homemade or good commercial made meatballs will work.

    Recipe #38889

    This is really good if you want to use ground turkey instead of beef too.

    Recipe #100026

    10 Reviews |  By BecR

    A classic! Authentic Königsberger Klopse are made from ground veal, beef, and pork, along with a small amount of anchovies (or sardines or herring), chopped onions, bread crumbs, eggs, and spices. The traditional creamy sauce that accompanies the dumplings are made from the broth in which the dumplings were cooked, flour, cream, white wine, lemon juice, and capers. Delicious! Serve with boiled new potatoes and my Rotkohl recipe #108449 #108449. Also makes a great appetizer! A little history: Predecessors of the Königsberger Klopse date back to the Middle Ages. However, the East Prussian name Klops (Klops = meat dumpling) didn't originate until the 18th century. Königsberger Klopse was invented in the city of Königsberg (then the capital of East Prussia; today known as Kaliningrad, Russia) around 200 years ago. My German/Polish/French grandmother was born and raised in East Prussia, about 30 kilometers from Königsberg. This recipe is my version of her delicious Königsberger Klopse, which she never wrote down but with the help of my mother I was finally able to replicate. I have many fond memories of enjoying this dish (which the women would prepare) at family gatherings, Sunday dinners, and special occasions such as birthdays and anniversaries. Still one of my top favorites!!! I hope your family enjoys, too. (Helpful Tips: These tender meatballs are braised NOT fried. If halving the meatball recipe, you will still need the full amount of stock for braising and for the gravy. The meatballs are somewhat delicate & time consuming to make; have someone help to form them into balls, it is much easier that way! For appetizers make them smaller and serve warm from the crock pot with toothpicks, buttered rolls and Potato Salad recipe #309891 #309891. Freezes well).

    Recipe #106298

    This is not your normal meatball recipe. I BAKE these and find that they have a very light and moist texture. By soaking your breadcrumbs in milk, you will give these meatballs an incredibly soft texture. I always make a double batch and keep an extra batch in the freezer for when the kids bring home their friends. I always have a dinner in a matter of seconds!

    Recipe #131915

    1 Reviews |  By Oolala

    I took this from a community cookbook. It sounds like a strange combination that I look forward to trying.

    Recipe #127525

    This is a German-Style meatball recipe, which is cooked in a gingersnap gravy with mushrooms. Cooking time is about 45 minutes. Serve with mashed potatoes.

    Recipe #57614

    Originally from the back of the Rice-A-Roni box, one of my boys' all time favorites.

    Recipe #69548

    Recipe #48052

    Adapted from Company's Coming Make Ahead Meals by J. Pare.

    Recipe #121093

    This sounded great so I plan to make it within the next week. The Recipe comes from the Traverse Bay Fruit Company (Traverse City, Michigan). Traverse City and vicinity is the World's Capitol for great fresh CHERRIES.

    Recipe #115206

    I just love to make these, and eat them too! It's such a simple main dish. Serve it over egg noodles or rice.

    Recipe #89963

    Sweet and sour meatballs that meatball lovers will crave. The texture and taste are unusual and they will be a welcome addition to a cocktail party.

    Recipe #102799

    2 Reviews |  By Vina

    This was sent to me by a friend that knows I'm interested in Polish recipes. It is her great-aunt's recipe and is absolutely delicious. As with many Polish recipes, it isn't low-fat, but it is worth every calorie,

    Recipe #97767

    Although these are a more healthy alternative to Swedish meatballs, served over rice or noodles they are just as tasty. I believe I got this recipe out of a Good Housekeeping magazine 10 to 15 years ago.

    Recipe #97344

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