Italian Meatballs

These Italian Meatballs are the best you will ever make....with 2 little changes to the usual recipe, these are extra soft with a special flavour boost!

Spaghetti and Meatballs

To build layers of meatball flavor into this classic, we cooked meatball mixture into it. The result is spaghetti with meatballs where there’s guaranteed meatball in every bite.

Meatballs al Forno Recipe | Cook the Book

Nancy Silverton had traditional Italian cuisine on the mind when writing menus for Osteria Mozza but when it came to Pizzeria Mozza she made one Italian-American exception on the menu for meatballs. And it was a happy exception: these Meatballs al Forno adapted from The Mozza Cookbook ended up being the most popular antipasto on the menu.

The Best Italian-American Meatballs

The best Italian-American meatballs are plump, juicy balls of flavorful meat that's so tender a spoon can pass right through it. Here's how to make them.

Italian-American Meatball Subs

The perfect meatball sandwich first needs perfect meatballs and great sauce. Once you have those two in place, the rest is a matter of construction and detail. Here's how we like to build ours.

Super-Simple Friday Night Meatballs

This isn't the most complicated meatball recipe around—quite the opposite, in fact. Our goal here is a recipe that anyone can make, no practice required, and get great results.

Italian Meatball Soup

Extra soft, extra juicy and extra tasty meatballs, served up in a cheesy tomato spaghetti soup that's all made in one pot! By cooking them in the same pot the soup is made in, it

Oven Baked Italian Meatballs

Soft, juicy Oven Baked Italian Meatballs and tomato sauce. Made by baking the meatballs on a rack placed over the a pan with the Sauce - it's incredible!

Frankies' Tomato Sauce Recipe | Cook the Book

My quest for the perfect tomato sauce has been a long and arduous one, involving countless cans of tomatoes, garlic cloves, and liters upon liters of olive oil. It's a question of finding the perfect balance of sweetness and acidity using a very limited amount of ingredients. But after trying this one from The Frankies Spuntino Kitchen Companion & Cooking Manual by Frank Falcinelli and Frank Castronovo, I think I've finally found my go-to sauce.

Ina Garten's Turkey, Sausage, and Prosciutto Meatballs

It's tough to go wrong with spaghetti and meatballs, but I'm always up for a variation. This recipe from Ina Garten eschews the common beef for turkey instead. But while that's usually a terrible idea (because the way to go wrong with meatballs is to make them tough and dry), she keeps them interesting (and juicy) by adding in Italian sausage and finely chopped prosciutto.