In this episode, we dive into meatballs! How we make them, how we eat them and our favorite tips and tricks for making great ones. Recipes mentioned in this podcast: Rao's Meatballs Braised ginger meatballs in coconut broth (Smitten Kitchen) Meatballs marsala with wide egg noodles (Smitten Kitchen Every Day) Sesame-spiced turkey meatballs (The Smitten Kitchen cookbook) Turkey ricotta meatballs (Small Victories) Banh mi meatballs (Salad for Dinner) Lamb meatballs with couscous and English peas (Six Seasons) Albondigas (Amá) Curry-scented grilled beef (Vietnamese Food Any Day) Turkey and zucchini burgers (Jerusalem) Meatballs with any meat (New York Times) Tomato-glazed meatloaves with brown butter mashed potatoes (Smitten Kitchen) Dad's Tex-Mex meatballs (Simply Julia) Resources from this episode: Killing it, by Camas Davis The Food Lab, by J. Kenji Lopez-Alt About our guest: Melissa Chan is the Director of Product at The Wild. She lives in Portland, Oregon with her spouse and 4-year-old son. She's on Instagram @chanface. Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: [email protected] Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Cook along with us! Next cookbook episode (releasing 11/3/2021): Thanksgiving: How to Cook it Well by Sam Sifton

Ask this episode

“What did the council decide on item 42?” — answered with the speaker and the moment.

Transcript

Related