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The Italian meatball (believed to have originated during the Roman Empire around 55 AD.) has reached legendary status here in the United States and like it's counterpart in Italy has many variations, as well as differences in how they are consumed. In Italy, for example, meatballs are served as a stand alone item and not eaten with pasta (although some tourist driven restaurants do offer "spaghetti with meatballs", especially in northern Italy. Our meatball eating experience is varied and we've consumed them stuffed with provola and pan fried, braised in tomato sauce, and poached in a lovely chicken broth. Our favorite way to prepare meatballs include utilizing ground pork, beef, and veal and gently pan frying them to develop a deep flavor profile and golden crust. We don't braise our meatballs in tomato sauce, but rather laddle a bit of tomato sauce over the meatballs just before serving.
Units: US | Metric
Serving Size: 1 (1073 g)
Servings Per Recipe: 1
The following items or measurements are not included: