The perfect blend matters more than any other factor. For classic Italian-style meatballs, we swear by: But here's the ...

I love classic Mongolian beef, but I don’t make it very often because it uses expensive flank steak. This dish captures that ...

Not making this slurry of milk and breadcrumbs is one of the biggest mistakes people make when cooking meatballs (which is surprising, since a panade only takes five minutes and two ingredients to ...

"Good luck making the meatballs. My sister and I had to watch her for years," DeEtte Montalbano tells Jan Risher.

As salsa comes together, form chicken into 2-inch meatballs. If mixture is too loose, add more breadcrumbs. Meatballs should hold together but still feel tender. Gently drop meatballs into pot ...