Frozen meatballs are a convenient dinner addition any night of the week. We tasted and ranked frozen meatballs to bring you the best (and worst) available.

Add the ground beef, ground pork, egg ... Place a mini mozzarella ball in the center and close it to form a meatball. Refrigerate the meatballs for about 10 minutes to make them firmer.

These mini meatballs might just become the star of your next holiday party. They're bite-sized and perfect for serving with festive cocktails. They’re made with equal parts of ground beef and ...

But if the only way you’re eating meatballs is with pasta, you’re missing out on a whole world of flavors, cooking methods and serving styles. Use a base of beef, chicken, pork or lamb — or ...

You can either sear the meatballs in batches, or cook in two side-by-side skillets simultaneously to pull it all off at the same time. Swap option: Ground pork and beef contain higher fat content ...

I use ground pork (not sausage) for this recipe, which is an excellent source of lean protein and an affordable alternative to ground beef. The meatballs ... bread in my mini food processor.

beef and pork. A panade, a mixture of starch and liquid, is often added to meatballs for moisture; breadcrumbs (homemade or store-bought) or even Japanese panko can be used, but I opted for good ...

While the meatballs can be made purely with ground pork, the combination of pork and beef provides the ideal balance of richness and savoriness to pair with the sugary glaze. A cookie scoop makes ...