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By John Houser III, Special to The Baltimore Sun | January 12, 2012
It's the Ravens' first home playoff game since 2007, and depending on the outcome of the Denver-New England game, it could be their last home game until next season. So let's make this tailgate count. Since the weather this weekend is predicted to be in the 30s, you'll want something to chase off the chill. That's where the meatball sub comes in. It's easy to make at home and assemble in the parking lot - or at home, if that's where you'll be watching. Meatball subs Makes 10 six-inch subs Prep and cooking time: 11/2 hours Meatball ingredients: Makes 20 2-ounce meatballs 1 ounce extra virgin olive oil 1/2 medium yellow onion, minced 5 cloves of garlic 1 pound ground beef 1 pound mild Italian sausage (casing removed)
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NEWS
AEGIS STAFF REPORT | September 9, 2014
A dispute between two employees of a Fallston business over a meatball during lunch Thursday led to a stabbing, the Harford County Sheriff's Office said. Deputies were called around 11:10 a.m. to the business in the 2300 block of Belair Road, where they learned there had been an argument over one employee eating the other's meatball from his lunch, Sheriff's Office spokesperson Cristie Kahler said. An fight ensued and the employee who had eaten the meatball was stabbed in the arm by the employee whose lunch he had taken the meatball from, Kahler said.
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ENTERTAINMENT
By Julie Rothman, Special To The Baltimore Sun | February 14, 2012
Raymond Akers of China Grove, N.C., is hoping someone can share a recipe for semi-spicy Italian meatballs for spaghetti. Surprisingly, I did not receive any recipe from readers, so I decided to do a little experimenting to come up with a good one. There is no shortage of meatball recipes to use as a starting point. I took what I thought were the best components of several recipes to develop this light, lean and slightly spicy meatball. It uses a combination of spicy sausage and lean ground beef, with the heat coming from the sausage and red pepper flakes.
SPORTS
By Jon Meoli and The Baltimore Sun | July 16, 2014
It's really not a big deal. Nothing, truly, can be a big deal in an All-Star Game with 79 All-Stars. But you can't look at the fastballs Adam Wainwright threw to Derek Jeter last night in comparison to the cutting, diving offerings to Mike Trout one batter later and, at the very least, not notice a difference. Wainwright admitted, then un-admitted, that he grooved one for Derek Jeter's leadoff double in last night's All-Star Game, and it's honestly unclear who cared. Sure, Twitter kind of went crazy and I definitely noticed and texted some buddies about it. But I can't understand why it mattered.
ENTERTAINMENT
by Richard Gorelick and The Baltimore Sun | March 19, 2013
Chazz Palminteri talks about acting, writing and his self-named Baltimore restaurant for a web-based show called "Taste Makers. " In the segment , the actor tells host Lisa Mateo about the origin story of the restaurant and says that he is currently exploring expansion opportunities for Chazz: A Bronx Original . "Taste Makers," which also airs on WPIX in New York City, bills itself as the show "that uncovers where the stars love...
SPORTS
By Jon Meoli and The Baltimore Sun | July 16, 2014
It's really not a big deal. Nothing, truly, can be a big deal in an All-Star Game with 79 All-Stars. But you can't look at the fastballs Adam Wainwright threw to Derek Jeter last night in comparison to the cutting, diving offerings to Mike Trout one batter later and, at the very least, not notice a difference. Wainwright admitted, then un-admitted, that he grooved one for Derek Jeter's leadoff double in last night's All-Star Game, and it's honestly unclear who cared. Sure, Twitter kind of went crazy and I definitely noticed and texted some buddies about it. But I can't understand why it mattered.
NEWS
By Linda Gassenheimer and Linda Gassenheimer,McClatchy-Tribune | January 30, 2008
Actor Danny DeVito told me that his meatballs are so good he insisted they appear on the menu of his new restaurant, DeVito South Beach, in Miami Beach. Mixing the ground sirloin with water-soaked bread makes the meatballs light and fluffy. Add a salad and dinner is served. Spaghetti and Meatballs -- Makes 2 servings 2 slices whole-wheat bread 1/2 pound lean ground sirloin 2 medium garlic cloves, crushed 8 fresh sage leaves, chopped (or 1 teaspoon dried sage) 1/2 cup frozen chopped onion 2 tablespoons raisins 1 large egg salt and freshly ground pepper 1 tablespoon olive oil 3/4 cup pasta sauce 4 ounces spaghetti Bring a large saucepan of water to a boil.
ENTERTAINMENT
By Luke Broadwater | September 15, 2011
OK, before you read this, you should know two things about me:  1) Before tonight, I liked meatballs. They were meaty and tasty and they made spaghetti better.  2) I'm generally opposed to bans. I'm usually for individual freedom and letting people make their own choices.  That said, after watching tonight's episode of "Jersey Shore," I must unequivocally call for a ban of meatballs. Not just from dinner tables. Or America. From Planet Earth.  Meatballs are not longer a tasty treat that improves tomato sauce.
NEWS
By Joe Gray and Joe Gray,CHICAGO TRIBUNE | January 30, 2008
The nostalgic satisfaction of meatloaf eludes many of us during the busy workweek because the soul-soothing comfort food takes so darn long to bake. But what about meatballs instead? The form lends itself to limitless flavor combinations. This version gets a Spanish flair from smoked paprika, which provides great depth of flavor. The meatballs are simmered in a little red wine and tomato sauce. Choose an inexpensive Rioja to cook with to keep the theme going. Menu Smoked Paprika Turkey Meatballs Spanish rice Glazed carrots Flan Smoked Paprika Turkey Meatballs Serves 4 -- Total time: 35 minutes 1 pound ground dark turkey meat 1 egg 1/4 red onion, chopped very fine 1/4 cup dry bread crumbs 1/2 teaspoon salt 1/2 teaspoon sweet or spicy smoked Spanish paprika 6 sprigs parsley, minced 1 tablespoon olive oil 1 can (15 ounces)
NEWS
By Carol Mighton Haddix and Carol Mighton Haddix,Chicago Tribune | January 24, 2007
I'm not a fan of precooked meat products; so many of them are not seasoned to my taste. Or should I say they are overseasoned to my taste? But you have to admit, they are darned convenient. So, when I saw a package of turkey meatballs in the refrigerated meat case, I decided to give them a try. At home, I gave them a Mexican twist by making a quick poblano chile-and-onion sauce then added the meatballs to heat. At the same time, I steamed some rice with a dash of turmeric for its nice yellow color.
NEWS
Dan Rodricks | August 24, 2013
The world has changed, but the world still needs a great meatball. I do not mean a meatball made from Kobe beef and retailing for $14. I certainly do not mean frozen supermarket meatballs. I mean a simple, delicious and comforting meatball that people make at home. Except that they don't. Americans think meatballs are so easy to make everyone must make them. Truth is, most people go years without making meatballs. So they go out to an Italian restaurant and ignore the meatball, thinking they have had them regularly at home or that money should be spent on something more current and exciting.
FEATURES
By Kit Waskom Pollard
For The Baltimore Sun
| June 17, 2013
Gia Daniella learned to cook from her mother, Giovanna Blattermann, a first-generation American who moved from Sicily to Baltimore's Little Italy as a girl. Today, Gia passes along that knowledge to her children in the kitchen of Café Gia, the Little Italy restaurant she owns with her mom. Gia's children, 4-and-a-half-year-old Luca and 10-month-old Giada, help her in small ways as she teaches them the ins and outs of Italian cuisine. "Luca loves setting the table while I do extensive cooking," she said.
ENTERTAINMENT
by Richard Gorelick and The Baltimore Sun | March 19, 2013
Chazz Palminteri talks about acting, writing and his self-named Baltimore restaurant for a web-based show called "Taste Makers. " In the segment , the actor tells host Lisa Mateo about the origin story of the restaurant and says that he is currently exploring expansion opportunities for Chazz: A Bronx Original . "Taste Makers," which also airs on WPIX in New York City, bills itself as the show "that uncovers where the stars love...
ENTERTAINMENT
By Katie Hutchinson | November 2, 2012
This week's episode was a little light on the real drama, and heavy on the stupid, intoxicated kind that is both short-lived but high-strung and ugly. OK, let's just cut to the chase, this week was another sloppy meatball episode. The episode started with JWOWW and Roger finally hashing out the Bamboo-push situation and agreeing to stay together. It sounded half-assed on his part to me, but later in the episode, he meets her at the club and surprises her with all her best friends from home, so I had an “Aw” moment and forgave him. Besides Deena, in all her sloppy meatball-ness, the other main character in this episode is the stressed-out, overinflated, delusional Mike “The Situation” Sorrentino.
ENTERTAINMENT
By Julie Rothman, For The Baltimore Sun | October 16, 2012
Bev Hannon from Marion, Iowa, was looking for a recipe for making meatballs similar to the ones her husband's mother, who was of Belgian descent, used to make. Her husband recalls that his mother made them with a combination of ground beef and pork and that she frequently served them with cooked cabbage. He was not sure, but he thought they might have been called something like "frikadel. " Leone Michel from Granger, Ind., thought that her recipe for making German meat patties or Frikadelle is likely what Hannon is in search of. She said her husband is German and that she has adapted this recipe from several that she has in German and Austrian cookbooks.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | February 19, 2012
Pop Goes the Meatball, Baltimore Diner's continuing coverage of the Year of the Meatball, continues. But first enjoy "Sophia Meatball Hut," a prescient 1984 SCTV video short with Andrea Martin as Sophia Loren. In Baltimore meatball news, Aldo's in Little Italy has a new Kobe meatball on the menu. Sergio Vitale of Aldo's says it's made  with 100% A5-grade Kobe beef. The new Aldo's meatball, says Vitale, is a decadent version of the signature veal meatball at Chazz: A Bronx Original , his nearby Inner Harbor restaurant.
FEATURES
By Joanne E. Morvay | August 23, 2000
Item: Steak-umm Sandwich Kit What you get: 2 sandwiches Cost: About $4.50 Nutritional content: (Meatball Parmigiana only) 440 calories; 30 grams fat; 13 grams saturated fat; 1,270 milligrams sodium Preparation time: 3 minutes in microwave plus optional 1 minute under broiler Review: Every once in a while it's fun to indulge in something with no real redeeming value besides its great taste. Steak-umm makes that easier than ever with its new frozen sandwich kits. Just buy two fresh sub rolls, and you're ready to go. I served the Meatball Parmigiana kit to a friend who usually eats meatballs made only by her Italian mother.
FEATURES
By Ellen Hawks and Ellen Hawks,SUN STAFF | September 26, 2001
Don Garth of Timonium was seeking a recipe for Spanish meatballs with tomato juice. His answer has come from Elladean Brigham of Elkridge, who wrote: "I am a native Texan and I have a recipe for meatballs cooked in tomato juice from a cookbook I often used in Texas when my children were small. "This recipe was submitted by a Mrs. Taylor Carter from Oklahoma City, Okla., to the My Fair Lady cookbook sold by a Christian school in Fort Worth, Texas, in about 1964. "When I made this for my family of six, I would cook 1 pound of thin spaghetti to add. I hope Mr. Garth enjoys it as much as my family did."
ENTERTAINMENT
By Julie Rothman, Special To The Baltimore Sun | February 14, 2012
Raymond Akers of China Grove, N.C., is hoping someone can share a recipe for semi-spicy Italian meatballs for spaghetti. Surprisingly, I did not receive any recipe from readers, so I decided to do a little experimenting to come up with a good one. There is no shortage of meatball recipes to use as a starting point. I took what I thought were the best components of several recipes to develop this light, lean and slightly spicy meatball. It uses a combination of spicy sausage and lean ground beef, with the heat coming from the sausage and red pepper flakes.
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