Honestly, if my tastebuds were fully in charge of my life, I would eat baked meatballs in marinara every single week for the rest of my life.

1 bunch of Swiss chard, or spinach, or kale (or any leafy greens) clean and sliced.

Juicy, tender chicken meatballs simmered with a savory sun-dried ... Add ricotta, 1 cup Parmigiano-Reggiano, 1/2 teaspoon garlic, 2 teaspoons Italian seasoning, and 1 1/2 teaspoons salt; stir ...

Now add the Italian seasoning and both cans of whole tomatoes ... At this point, you’re ready to serve it over spaghetti and meatballs, topped with Parmesan cheese. Combine all the ingredients ...

To make these meatballs, start by preheating your oven to 350°. Lightly beat two eggs and combine them with two packs of Impossible ground beef. From there, add grated cheese, like Parmigiano-Reggiano ...

dill fronds and Italian breadcrumbs in a bowl. Season with a heavy pinch of salt and a few cracks of freshly ground black pepper. Roll the meatballs into balls and transfer to the prepared baking ...