The large meatballs are then slow-roasted in marinara sauce to make them tender and oh-so-tasty. The key to a good meatball is making sure you don’t overwork the meat.

Meatballs are a delicious and relatively easy dinner, perfect for preparing in advance, but they're also easy to get wrong. Avoid dry meatballs with these tips.

You can also form large meatballs to make this an entree of sorts or form smaller meatballs and serve these on toothpicks if you're having pals over. It's all up to you!

In a large bowl combine ground chicken breadcrumbs, parmesan cheese, parsley, egg, garlic and salt. Form 12 meatballs ( these are large meatballs) using slightly wet hands to help with sticking.

Not all pasta shapes are suited to the same sauce. Whether you’re making marinara or a thick, chunky sauce, here’s when to reach for common types of pasta.

Miniature meatballs are undeniably charming. Whether they’re beef, turkey, Impossible meat, or covered in grape jelly—I love them all. They come in big, glorious batches, and eating several at ...

Makes 18 large meatballs — 18 is a lucky number in Chinese numerology. Note: These meatballs are steamed rather than simmered after frying because it yields a less-greasy end result.

The meatballs are large and moist, and the herbs were visible in the meat, which gave them an added boost of flavor. Sadly, this was another sub that would have benefited from more cheese.

The big meatballs (each one weighs a third of a pound) are served on sub sandwiches, or you can buy two meatballs and a quart of sauce from Moochie's take-home menu.