Our best meatball recipes using beef, turkey, chicken, mushrooms and more - The Washington Post

Want a food that can be fun, comforting, elegant and just as happy on a toothpick as it is in pasta or tucked into a sandwich? That would be the crowd-pleasing meatball, of course.

There’s so much to like about this staple that can span many cuisines and ingredients. They can be made with just about any meat you want — chicken, pork, turkey, beef, lamb. Prefer plant-based? Look to recipes that make use of mushrooms, nuts, bread and eggplant. You’ll find all that and more in these recipes from our archives.

Pomegranate-Glazed Meatballs. This beef meatball recipe (you can use lamb, veal or a combo) also gets a delightfully sticky glaze made with pomegranate molasses, citrus, sugar and spices.

Baked Meatball Sub. Baking meatballs is a wonderful way to streamline the process, and here the beef morsels are cooked on a wire rack to help drain excess fat. While they roast, pull together a quick sauce made from canned tomato puree.

Tapas-Style Turkey Meatballs. Serve these Spanish-inspired meatballs in a smoky, tangy tomato sauce as an appetizer or dinner. Be sure to use some, if not all, dark ground turkey to keep them tender.

30-Minute Spaghetti & Meatballs. If you thought spaghetti and meatballs take a long time to make, let this recipe starring ground turkey and canned, peeled tomatoes, disabuse you of that notion. DePino’s DePasquale Red Sauce and Meatballs are a bit more of a production, featuring a sauce cooked for two hours by itself before the ground sirloin meatballs are simmered in it for another two hours.

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