Food With Meatballs


Whether you’re a vegetarian or a meat lover, has something for everyone. All of our delicious recipes are different but share one common ingredients: meatballs.

Food With Meatballs

Meatballs are delicious balls of ecstasy perfect for a simple meal with the family or a fun feast with friends.

But, no matter how amazing meatballs taste, it’s sometimes a struggle to think of something to pair them with aside from the usual spaghetti. It’s a shame because meatballs are capable of so much more than just a topping for your pasta dish.

Meatballs aren’t just finger foods and appetizers. When cooked and seasoned properly, these little balls of flavor can be the star of the meal.

But most likely, you’ll want to pair them with some complimentary side dishes.

Don’t worry though, you don’t have to wrack your brain for ideas because I’ve taken care of that for you! Whether you’re making Swedish, Italian, or barbecue meatballs, I’ve got you covered. 

Transform your meatball dish into a sumptuous feast with these incredible side dishes.

Mashed Potatoes

1. Mashed Potatoes

Mashed potatoes make a classic pairing with meatballs. To make things more interesting, add some roast garlic to the potatoes. That distinct garlic flavor together with the soft, buttery, creamy, and cheesy components of the dish makes a wonderful combination.

Mashed potatoes taste great with creamy meatballs, such as Salisbury and Swedish meatballs, and meatballs with gravy or mushroom sauce. The flavors also work well with barbecue and cranberry meatballs.

Red Potatoes

2. Red Roasted Potatoes

Potatoes make such a fantastic side dish because they are starchy and filling. Aside from making mashed potatoes, another great way to cook them is by roasting them. Roasting brings out the natural flavors of the potatoes, making them taste even more wonderful than they already do.

I especially enjoy red roasted potatoes. Simply chop them up, place in a casserole dish and drizzle generously with olive oil. Season with minced garlic, rosemary, salt, and pepper. Mix well. Then bake at 450 degrees F for 20 to 30 minutes. Perfect for busy weeknights and oh so delicious.

Rice with meatballs

3. Rice

You’d be surprised how a simple bowl of steamed white rice pairs perfectly with your meatballs. Especially meatballs with a creamy or savory sauce.

With just a few simple ingredients you’ve now created classic comfort food. Watch as your family devours this meal combination and ask for seconds! 

Asian-inspired meatballs, such as sweet and sour, Korean, honey garlic, and turkey meatballs also taste fantastic with rice.

Swedish meatballs over egg noodles

4. Egg Noodles

I know meatballs are usually served over spaghetti. But why not shake things up a bit!

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One of my favorite combos is Swedish meatballs in a creamy sauce over egg noodles. It’s a simple meal that the whole family can agree on.


5. Udon

Udon is a Japanese noodle made with wheat flour. Give it a nice Thai flair by tossing it in peanut butter sauce – what a wonderful fusion of Asian flavors. These peanut butter noodles taste exceptionally great with Thai-inspired meatballs.

Our Best Meatball Recipes

Meatballs are one of our favorite foods. They’re incredibly versatile. We can’t get enough of the classic preparations like spaghetti marinara and meatball sandwiches — but also love how easy it is to take their flavor in a totally new direction.

Spaghetti and Meatballs

Can you believe Rachael’s spaghetti and meatballs are ready in just 35 minutes?

Classic Italian Turkey Meatballs

Giada uses both ground turkey and turkey sausage to whip up these tender, delicious meatballs.

Real Meatballs and Spaghetti

Ina’s secret to juicy meatballs? Warm water — it acts as a binding agent and adds tons of moisture.

Reuben Meatball Sliders

We love meatballs. And we love Reubens. So, it’s only natural that Jeff’s Swiss and sauerkraut-topped sliders would at the top of our must-make list!

Excellent Meatballs

Anne uses three different meats for her recipe — beef for flavor, pork for texture and veal to round it out.

Meatball-Tortellini Soup

The combination of homemade meatballs and packaged refrigerated cheese tortellini mean that this soup comes together in just 35 minutes.

Florentine Meatballs

Rachael packs spinach and Parmesan cheese into each one of these delicious turkey meatballs before finishing them with a tasty white sauce that includes a secret ingredient: nutmeg.

Fried Meatball Sandwich With Giardiniera

The Sandwich King’s homemade giardiniera adds heat and zip to this meaty sandwich.

Zesty Chicken Meatballs

Thanks to Hungarian paprika, Worcestershire sauce and just a hint of brown sugar, Sunny’s healthy meatballs are brimming with flavor.

Ground Beef & Walnut Meatballs with Fingerling Potatoes

Citrus Salad & Tangy Herb Vinaigrette

Many of us have grown up eating meatballs all’Italiana: on top of spaghetti, all covered in cheese… and smothered in tomato sauce! But there are a thousand different ways to do this dish, all of them delicious. We love the way the nutty flavour of walnuts truly makes the juicy, mouthwatering taste of beef dance in this recipe. Plus, as proof you don’t just have to eat meatballs with pasta, we drizzle a fresh herbal vinaigrette on top and serve them with fingerling potatoes seasoned with a sweet paprika spice blend and roasted until fork tender. A sweet, mildly tangy Cara Cara orange is the star of an invigorating citrus salad. You won’t want to let these meatballs roll out the door!

We will send you:

  • 285g Ground beef
  • 450g Fingerling potatoes
  • 1 Bunch of parsley
  • 60g Baby lettuce
  • 1 Garlic clove
  • 1 Lemon
  • 1 Orange
  • 20g Capers
  • 19g Panko
  • 50g Walnuts
  • 8.5g Beef & walnut meatball spice blend (sweet paprika, kosher salt)

You will need:

Large pan
Sheet pan
Olive oil
Salt & pepper
Parchment paper

Total Fat
77 g

Saturated Fat
15 g

770 mg

Total Carb
60 g

8 g

40 g

9 g


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Cook the potatoes

Preheat the oven to 450°F. Halve the potatoes lengthwise. On a lined sheet pan, toss the potatoes with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 20 to 25 minutes, until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm spot.

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Toast the walnuts

While the potatoes cook, heat a large dry pan on medium. Add the walnuts and toast 2 to 3 minutes, stirring occasionally, until lightly browned. Transfer immediately to a bowl to cool. Reserve the pan.

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Mise en place

Zest and juice the lemon. Cut off the top and bottom of the orange so it sits flat on your cutting board; cut away the peel and white pith. Thinly slice the orange crosswise into rounds. Mince the garlic. Roughly chop the capers. Roughly chop the parsley leaves and stems.

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Prepare & cook the meatballs

In a large bowl, combine the ground beef, panko, ½ the garlic, ½ the capers, ½ the walnuts, ½ the parsley and ½ the lemon zest (or as much as you’d like); season with the remaining spice blend and S&P. Gently mix until just combined. Using your hands, form the mixture into meatballs about the size of a golf ball. Transfer to a plate. In the reserved pan, heat a drizzle of oil on medium-high. Add the meatballs and cook, partially covered, turning occasionally, 6 to 8 minutes, until browned on all sides and cooked through.

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Make the herb vinaigrette

While the meatballs cook, in a small bowl, combine ½ the lemon juice, remaining zest, garlic, parsley, walnuts, capers and 3 tbsp olive oil (double for 4 portions; season with S&P to taste.

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Make the salad & serve

In a large bowl, combine the lettuce, orange and remaining lemon juice and 3 tbsp olive oil (double for 4 portions); season with S&P to taste. Divide the potatoes and meatballs between your plates. Spoon as much of the herb vinaigrette over the meatballs as you’d like. Serve the salad on the side. Bon appétit!

How to make meatballs

Nothing tops a steaming bowlful of pasta quite like juicy meatballs. So, if you’d like to know how to make meatballs that are firm yet succulent read on.

How to make meatballs

Find out everything you need to know about making meatballs from scratch including how to form the traditional ball shape and how to serve.

If you’re wondering how to make meatballs our how-to guide covers all the basics. Meatballs are tightly compact balls of minced meat. They are pressed together, often by hand, with cooked onion, garlic, breadcrumbs, egg, and seasoning.

Meatballs are thought to have originated from Italy. Numerous countries have their own versions of meatballs, from Spain’s albóndigas to China’s wanzi to Turkey’s köfte.

In this feature, we focus on making classic meatballs served with a rich tomato sauce. Our video below shows you how simple it is to make meatballs from scratch.

Traditionally made with pork mince, meatballs can be served with a variety of different foods such as rice, polenta, noodles, or salad. However, they are most commonly served with spaghetti or pasta in a simple tomato sauce.

How do you stop meatballs from falling apart?

One of the most common queries about meatballs is how you stop them from falling apart and how you can keep the minced meat sticking together during the cooking process. The main way to do this is by using an egg. Eggs act as a binding agent keeping the mince and other components together. Breadcrumbs also help to bring the mixture together.

If you don’t want to use egg, you can mix in a couple of tablespoons of ricotta or yogurt instead. If you’re avoiding dairy, use 2-3 tablespoons of unsweetened apple sauce. This method works especially well with pork mince because the flavours complement each other.

Breadcrumbs can also be substituted with ground oats.

How to make meatballs

Before you start making meatballs you’ll need to make sure you have the following ingredients. We’d recommend measuring out the ingredients so you can make them as efficiently as possible, especially if you’re short on time.

When handling raw meat, please do wash your hands thoroughly before handling other foods and equipment. This recipe shows you how to form the meatballs, brown them on a pan before lightly simmering them in a tomato sauce.


  • 4 tbsp light olive oil
  • 2 onions, peeled and finely chopped
  • Pinch of sugar
  • 3-4 cloves garlic, peeled and crushed
  • 1 tbsp green pesto
  • 400g can chopped tomatoes
  • 1 tbsp tomato purée
  • Salt and freshly ground black pepper
  • 500g minced pork
  • 1 pork or ham stock cube
  • 75g fresh or dried white breadcrumbs
  • 1 egg
  • 2 tbsp freshly chopped parsley
  • Salt and freshly ground black pepper
  • Spaghetti, to serve
  • Parmesan cheese, to serve


How to make meatballs: Step 1

To make the sauce, heat half the oil in a pan and add the onion and sugar, and cook over medium heat for 5-7 mins, until it starts to soften, but not colour. Add the garlic to the pan and cook for 1-2 mins.

Remove half the onions from the pan to use in the meatballs. Tip the tin of tomatoes into the pan, add the purée, stock cube, and 150ml boiling water and bring to the boil, then reduce the heat and simmer it, covered, for 15-20 mins.

How to make meatballs: Step 2

To make the balls, add the reserved cooked onion and garlic to the minced pork with the breadcrumbs and egg. Add the parsley, season, then mix well.

How to make meatballs: Step 3

Divide the mixture into 12 or 16 and shape it into balls. Place them on a board or plate, cover with clingfilm, and chill for at least 30 mins or until they’ve firmed up.

How to make meatballs: Step 4

Heat the remaining oil in a pan and add half. Cook until browned on all surfaces, turning them occasionally. Brown the rest.

How to make meatballs: Step 5

Add the pesto to the tomato sauce and season well.

How to make meatballs: Step 6

Add to the tomato sauce and simmer gently for 15-20 mins, or until they are cooked through. Turn them occasionally in the sauce.

How to make meatballs: Step 7

Serve with linguine, tagliatelle, or spaghetti, with Parmesan grated on top.

How to make meatballs: in the oven

For the baked version instead of pan-frying put them in a roasting tin, drizzle with olive oil, shake to coat, and – ensuring there’s space between each one – bake in an oven preheated to 220C/200C fan/gas 7 for 25 minutes until browned. Add to a pre-cooked sauce just before serving.

Top tips for making meatballs

As a rule, the fresher the mince the better the meatballs will taste once cooked. Always brown them before cooking in a sauce etc. Pan-frying seals the meat so it won’t fall apart when added to a sauce.

Putting sugar in a savoury sauce may seem odd but it helps to balance the tanginess of the tomatoes.

As well as egg, breadcrumbs work to bind the mixture. Too many will loosen the mince mixture, though, so stick to the recipe.

How to make vegetarian or vegan meatballs using this recipe

You can make veggie or vegan ‘meat’ balls from various ingredients including Quorn mince, vegetables, chickpeas, kidney beans, and tofu. Just substitute the minced meat in this recipe for one of the listed. The beans or chickpeas are best to crush or mash a little so they stick together better.

For a low-fat option opt for turkey mince or any lower-fat, lean mince.

How to store leftover meatballs

Store any leftovers in the fridge, covered in clingfilm. Whether cooked or raw, they’re best eaten within a day or two. If you have cooked some and left some raw don’t store these together.

You can freeze meatballs for up to 2 months. If they are raw, freeze (without any touching) in an open container, then wrap in portions. Already cooked but not in a sauce? Freeze them as you would if they were raw. Cooked in a sauce? You can freeze these in portions and simply defrost when required.

Make sure to allow time to defrost before reheating – overnight in the fridge is best – and always cook through until hot.

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