These low-fat meatballs taste fabulous on their own, but if you want to take things up a notch, serve with a dip of hot Velveeta cheese and salsa. You could also substitute ground white turkey for the chicken. —Katrina Lopes, Lyman, South Carolina
I modeled these sweet-spicy pork-and-shrimp meatballs after the filling in Asian wontons. They're a family favorite, whether I serve them alone as an appetizer or over hot cooked rice as a main dish. —Lily Julow, Lawrenceville, Georgia
I've found that these mini meatballs make a hearty, "can't-miss" appetizer year round. They are always well-received at a potluck,and the only "utensil" I need to supply is toothpicks. They also make a good entree over noodles.
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You’ve never seen meatballs like these before, with cranberries, sauerkraut and chili sauce adding incredible color and irresistible tang. You’ll love the heavenly aroma, too. —Lisa Potter, Camp Douglas, WI
Stock your freezer with these meatballs and you'll always have an appetizer on hand for unexpected guests. We even like to eat them as a main dish with rice or noodles on busy weeknights. —Anna Finley, Columbia, Missouri
These good-tasting sausage meatballs disappear before anything else on the table or buffet. They have a delightful tang with a bit of crunch from the water chestnuts. I've used the recipe for over 20 years because it's so easy to do and comes out perfect every time. —Claire Stryker, Boulder City, Nevada
Among my memories of a reunion held on my farm are these savory meatballs a family member made. That's where I got this recipe that I now make for potlucks and get-togethers. It's so handy to transport and keep warm in a slow cooker, and it makes a great appetizer, too.