home or Register


Lidia Bastianich is one of the most-loved chefs on television, a 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.
 
more about lidia ›




follow on twitter ›



Spaghettini with Oil and Garlic
Spaghettini is very similar to vermicelli, and ...
 
see all
lidia's recipes ›


Lidia's Tips: Homemade Salad Dressing

 
see all lidia's videos ›

()->title()->title()->title()->title()->title

see all of lidia's photos ›


Making the right meatballs
Meatballs are incredibly versatile, but how do you know what kind of meatballs to use in your various ...
 
see previous tips ›
see next tips ›


see all latest news ›

Food Books and Dvds Tableware

Lidia's Favorite Recipes
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
buy now ›
read more ›

LIDIA'S
Enjoy Lidia's pastas and sauces!
buy now ›

Lidia's Stoneware Collection

buy now ›


Sign up now for access to
recipes, tips, and more!


 
 
 
 
 
 
 
 
Becoming a member of the Community Table is easy and free!
Please fill out the required fields below.
*required fields

sign in information
about you


Welcome to the Community Table. Please sign in to
access your recipe box, photos, discussions,
and personal settings.



Forgot password?
Not a member? Join now!
October 4, 2013
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.