Let’s be real—pork meatballs (or any meatballs really!) are already juicy and packed with flavor. But you know what makes ...

This is the firecracker sauce. Brush the meatballs with the firecracker sauce, saving some for dipping if you'd like. Cook ...

Naples may be famous for its pizza, but the meatballs are just as deserving of worldwide acclaim. Massive orbs of ground beef ...

Divide meatballs among 4 shallow bowls and top with about 3 tablespoons of the garlic-butter sauce. Garnish with parsley and serve immediately with lemon wedges.

To start, Garten uses three different kinds of meat: pork, veal, and ground beef. To that she adds breadcrumbs made from ...

Tender turkey meatballs are browned and then finished in a simple and lightly acidic pan sauce speckled with earthy mushrooms and smoky bacon. Keep the meatballs chilled until you are ready to ...

The texture is a lot chewier than ground beef, but drenched in sauce, it might be hard to pick up on any differences. They’re better than the Harris Teeter meatballs, that’s for sure.

Neapolitans serve their meatballs with a basic tomato sauce they refer to as “ragù.” After baking, be sure to let the meatballs rest for about 10 minutes before adding them to the sauce.