Meatball

In this weeknight recipe, magical, salty, umami-packed fish sauce is doing double-duty as a seasoning in the meatball mixture and as a part of the finishing sauce.

Alison Roman knows the best spring breaks are those spent putting together minimum effort, maximum reward dishes that blur the lines between lunch and dinner, lazy and ambitious.

A little bit lighter and a whole lot greener than your average meatball

For this soup recipe, we skipped browning the meatballs and poached them instead. This will keep them very tender and their flavor light, which is ideal for this seasonal dish.

This dish is a perfect choice for those blustery but bright early spring days: It's comforting from the simple-but-flavorful broth and bright from the crunchy fresh topping.

I’ll slather this vibrant, smoky-spicy magic on just about everything.

Fresh piri-piri chiles can be difficult to find, so for our take on a vibrant piri-piri sauce, we subbed in a fresh Fresno chile.

This weeknight dinner takes its cue from Japanese grilled chicken meatballs (tsukune), and the glossy, sweet-and-sour sauce that comes with it.

Roast 'em hard-and-fast on a single sheet-pan and drizzle with zippy salsa verde for dinner success.

These five tips will make your meatballs better, no matter what kind you're making.

The quickest, most fuss-free and delicious meatball recipe that ever was or will be.

Putting quinoa in meatballs might sound weird, but trust us, it keeps these meatballs light as air.

They taste like banh mi—banh meatballs, if you will—and I can't get enough.

Whoa, the top recipe is gluten-free!!!!

After Anissa Helou tried a camel meatball in Syria, she had to find it again.

This vegetarian dinner features a spicy soy-honey glaze that caramelizes on the chickpea-mushroom balls as they cook.

There's no normal way to talk about meatless balls.

The meatballs are rolled in millet and then fried for a delicious, crunchy texture.

Cafeteria sushi was totally the old me.

It looks like pesto... it tastes like pesto... but there's a secret ingredient lurking in the green sauce.

The combination of lamb, spices, herbs, and raisins is truly addictive.

Raisins in your pesto?!? We promise that they deliver the right amount of sweetness to complement the lamb.

With cheesy confit garlic bread and the best iceberg salad you've ever had. Guaranteed.

Harissa, a spicy North African paste of chiles, garlic, and spices, is available in many large grocery stores and Middle Eastern markets—some brands come in tubes, others are sold in jars. If you can’t find it, though, substitute by mixing together your favorite hot sauce, tomato paste, a pinch or two of ground cumin, and a drizzle of olive oil. Keep playing with the ratios until you have a medium-spicy paste.