Meatballs are a comfort food around the globe. Consider the Swedish kottbullar, the Mexican albondigas, the Indian koftes, the Israeli ktzitzot or the French boules. They all use ground meat and are ...

Lidia Mattichio Bastianich is one of the best-loved chefs on public television, a best-selling cookbook author, restaurateur, and owner of a flourishing food and entertainment business. Her current ...

The classic combo of turkey and stuffing, all rolled into one. These turkey meatballs use cubed bread as their binder. The bread is joined by olive oil, chicken stock, minced vegetables and seasonings ...

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...

This recipe makes enough meatballs (about 26) for four people plus some leftovers, which you’ll be happy to have. Freeze them, then thaw in the fridge overnight before reheating in a 350-degree oven ...

Turkey is a lean, protein-rich option that works well in a variety of meals beyond just the holiday table. Whether you’re using ground turkey, sliced leftovers, or a whole roast, it’s a versatile ...