Top Rated Meatball Recipes

Garden Meatballs
Turkey is high in tryptophan, which supports balanced serotonin and stimules feel-full hormones so you feel satiated.These meatballs may be prepared in advance and frozen in freezer bags, divided evenly among 12 bags. On the day you plan to use them, thaw them in the refrigerator. They can be eaten cold or slightly warmed. — Haylie PomroyFor more metabolism boosting foods, click here!
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4.75
Grana Padano Chicken Meatballs
These baked Italian style chicken meatballs are made with Grana Padano cheese, sautéed peppers, and onions, and baked using a special technique that keeps the meatballs tender and moist. Grana Padano cheese is made from unpasteurized, semi-skimmed cow’s milk and aged for a minimum of 9 months to over 20 months, giving it a light crumbly texture and satisfyingly sweet.Recipe courtesy of A Mind Full Mom.
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4.5
caprese meatballs
These are a perfect appetizer or snack for upcoming spring and summer occasions, from Angie McGowan.This recipe is provided by the National Frozen & Refrigerated Foods Association and Angie McGowan from Eclectic Recipes.
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4
“People devour these meatballs. The meatballs and apricot sauce can be prepared in advance; combine the two, however, just before baking. I use Annie’s Naturals brand French dressing in this recipe because I like the authentic, close-to-homemade taste. I’m partial to the French onion dip mix from Simply Organic.” — Kerry Dunnington, author of This Book Cooks 
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4
We've taken the all-American favorite cheeseburger and turned it into crispy-coated meatballs. Serve them as an appetizer or main course. Click here to see 10 Things You Didn’t Know You Could Make with Cereal
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4
Yes, I made eggplant meatballs. If you know me – You know I love Eggplant! And – I love meatballs. So I decided to make 2 of my favorites together… Delicious.. I used ground turkey and almond meal but I am giving you alternative suggestions below. For this recipe and other entertaining tips from Cindy's Table, click here.
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4
Meatball Parm
This is how the classic meatball parm should be done. There's nothing difficult about it; all you need to do is construct with tender loving care. This is how it's done at Parm, located in New York City. See all sandwich recipes.  Loading... jwembed("video_box_player_inner", "refs=693", {"light":"1","width":"450","height":"338","skin":"player/mayamod.zip"} );
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3.5
Southwestern Meatballs
Since I love all things spicy, I decided to make Southwestern meatballs. A healthy dose of serrano peppers gives some serious kick. Be careful with them, though — they are typically about five times hotter than jalapeños! I had my balls with some whole-wheat pasta and marinara sauce. Try these for a quick and easy meal or serve these at your next party.
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3.454545
  Meatballs are the perfect nibble to serve during the game — whether on toothpicks, sandwich rolls, or a pizza (yep, we said it). This recipe uses an easy meat blend and pairs it with a barbecue sauce made of ingredients you probably have stored in your pantry. 
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3
This meatball recipe comes from Michael Ferraro of Delicatessen, and it was passed down from his father, who taught him how to make them at a very young age. When Ferraro joined the team at Delicatessen in 2008, he invited his father into the restaurant to give a lesson to the entire kitchen staff for how to perfect this sacred family recipe. When Ferraro makes meatballs, he soaks his breadcrumbs in a stock instead of milk. Click here to read How to Make a Better Meatball
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2.75
Alligator Meatballs
Beef, chicken, fish, or pork? How about alligator? Yes, a little back fat from the pork gives these alligator meatballs the richness that people have come to expect from this comfort-food favorite. Serve them with your favorite sauce for an exciting meal. See all meatball recipes. Click here to see Best Alligator Recipes.
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2.70588
The secret to chef Kevin Garcia’s meatballs at his restaurant Morello is thick, decadent brioche bread used as breadcrumbs. Garcia believes in an 80/20 ratio of meat to fat, and warns not to overwork your meat mixture. By overworking it, you force out the air and create a dense meatball. He also likes to make his a day advance and let them sit in the sauce before he serves them. "Although not scientifically proven, meatballs usually taste better the next day, [because] they have time to absorb the flavor of the tomato braise," he tells us. Click here to see How to Make a Better Meatball.
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2.285715