In a large bowl combine beef, egg, panko, red wine, Worcestershire sauce, and SPG rub, with your hands taking care not to over mix. Use an ice cream scoop to form even sized meatballs and place on ...

Preheat smoker to 225 degrees. Mix all meatball ingredients together in a large bowl. Mix well with your hands. Shape into approximately 1-inch balls. Place on the smoker until the internal ...

It’s all too easy to fall into a rut of chicken, fish, beef, repeat. Switch things up with a lamb dish anyone can make at home — simply mix ground lamb with a few spices, form into meat… ...

Add the red-pepper sauce and the chickpeas and bring just to a boil. Simmer the meatballs over moderately low heat, stirring and turning them occasionally in the sauce, until the sauce reduces ...

Spaghetti and meatballs, a dish that never fails to satisfy the heart and soul, gets a serious upgrade with this recipe.

Sear over medium-high heat for 3 minutes per side for rare doneness (16). For medium, cook for 8 minutes per side, and for well-done, about 10 minutes per side.

Remove red pepper sauce from the fridge and allow to come to room temperature. Pour sauce on bottom of plate and top with veggie balls. Top with olive oil or fresh herbs, or enjoy as is. Makes 12 to ...

Mix wine with water, tomato sauce, sugar, basil and rosemary. Pour over meatballs and cover the pan. Simmer on low heat for 15 to 20 minutes, turning meatballs occasionally, until cooked through.

If you can get a mix of yellow, red and purple tomatoes, your sauce will be pretty, too. Image The sauce comes together quickly, so it won’t heat up your kitchen on a hot day.