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Lidia Bastianich is an Emmy award-winning television host, best-selling cookbook author, and restaurateur. She has held true to her Italian roots and culture, which she proudly and warmly invites her fans to experience.
 
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Sausages in the Skillet with Grapes
The Umbrian town of Norcia is, among other dist...
 
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Behind the scenes in Lidia's Kitchen

 
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Making the right meatballs
Meatballs are incredibly versatile, but how do you know what kind of meatballs to use in your various ...
 
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Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
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LIDIA'S
Enjoy Lidia's pastas and sauces!
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Lidia's Stoneware Collection

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October 4, 2014
Making the right meatballs

Meatballs are incredibly versatile, but how do you know what kind of meatballs to use in your various dishes? Meatballs made of beef can be bold and savory and infused with herbs. They should be served in a hearty marinara. Meatballs made of pork and veal (proteins with more delicate flavor) can be made with golden raisins and orange zest. They would go well in a light chicken broth. Regardless of the type of meatball you make, they will hold the most flavor when they are fried in oil, however poached meatballs will be much healthier.