The stars of this dish are the meatballs, of course, and they don't disappoint—lots of garlic and Parmigiano-Reggiano give them a robust flavor that stands up to the hearty tomato sauce.
Here's an excellent reason to make a beeline for the ground-chicken section of the meat department: moist, flavorful meatballs speckled with pancetta and glazed with tomato paste.
Albóndigas (meatballs) are often served in a soup or a sauce, but our skewered version needs only a squeeze of refreshing lime juice to bring out their meaty richness.
We guarantee this recipe will be an instant crowd favorite thanks to toasted garlic-butter buns piled high with tender meatballs and tangy tomato sauce.
