There’s nothing quite like a hearty plate of Italian meatballs, simmered in a rich tomato sauce and served over pasta, ...

Lucky for you, our classic Italian meatball recipe passes all of these tests with flying colors. Searing meatballs on the stovetop and simmering in a homemade (or store-bought!) marinara results ...

I love this recipe because it is a bite-size take on a classic Italian American staple ... Technique tip: Use an ice cream scoop to form the meatballs; this will help keep them uniform in size ...

And the chef did just that when she shared her family's longtime meatball recipe online and unknowingly ignited a longstanding debate: Should Italian meatballs be cooked raw or fried first?

The dish requires little description: a shirt-splattering jumble of pasta and marinara joined by a pair of rotund, springy beef meatballs slightly larger than golf balls. It’s as Italian as chicken ...

Paired with spaghetti and tomato sauce, meatballs are a comfort food classic. My Italian-American grandmother often made her famous meatballs and gravy (read: tomato sauce!) for our Sunday gatherings.

Heat 1 tablespoon oil in large skillet or Dutch oven and brown meatballs in batches. Turn to brown all sides. Transfer to plate. Repeat process until all meatballs are cooked, adding more oil as ...