Are you in search of the best meatballs for your dreams? Ones that you can easily recreate at home, time and time again?

Meatballs (and veggie balls) rank among the most beloved and comforting dishes to prepare at home. In this episode, we're excited to share some of our favorite recipes and tips to guide you toward meatball nirvana!

From beef and chicken to turkey, lamb, sausage, lentil, and veggie variations, there are numerous ways to roll up a tasty meatball. But is there a method that can streamline the process? Sonya swears by a ratio she’s relied on for years, and Kari chimes in with a game-changing restaurant tip (hint: you’ll have much less mess in your kitchen!).

Additionally, we'll explore delightful sauces and sides that transform a meatball meal from ordinary to extraordinary. Whether you're a seasoned chef or a kitchen novice, this episode is a must-listen for achieving the coziest and most satisfying meatballs every time.

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Links to from this week’s show:

Meatballs with any meat recipe by Melissa Clark via the NY Times

Korean BBQ-style meatballs by Kay Chun via the NY Times

The Meatball Shop Cookbook

Turkish lamb kofte meatballs from Turkish Food Travel, and a version with beef from Give Recipe

Serious Eats explains the difference between mincing, pressing, and microplaning, garlic

Sonya’s Tefteli (rice meatballs), which can also be found in her new book Braids!

Vegetarian Manchurian meatless meatballs from the Twin Cooking Projects

Chinese carrot ball recipe via FoodieChina888 on YouTube

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Order Sonya’s debut cookbook Braids for more Food Friends recipes.