I simply must meatballCan I tell you something? I feel a little self-conscious about how often I’ve written to you about meatballs. It reached fever pitch a few years ago, and I’ve been self-censoring ever since, doling out the meatball recipes slowly to avoid being too one-note. In my defense, meatballs are a perfect weeknight food, though there are a few caveats. You need to bake them. (Frying is messy and requires working in batches; simmering them in soup or sauce typically requires browning them first.) And you need a recipe that’s pretty simple, flexible if you want to leave out a seasoning or herb, not too many steps, nothing precious. (Meatballs are not precious.) Sue Li’s new chicken meatballs are fast meatballs done right. Sue’s the star of our latest episode of Cooking 101, helping you make the best meatballs with a handy guide and three new recipes: those chicken meatballs, classic Italian American meatballs and lion’s head meatballs. (If you missed previous episodes of Cooking 101, including burgers with Kenji López-Alt and salad dressing with Samin Nosrat, they’re waiting for you!) If meatballs aren’t for you, don’t despair — we have four more great recipes for the week below. Ideas? Just want to send a note? You can reach me at dearemily@nytimes.com. I love to hear from you.
1. Chicken Meatballs With Yogurt SauceSue Li brings paprika, cumin and coriander into her meatball mix, along with a good amount of fresh herbs. The recipe is a delight made exactly as is, but if you don’t have them all handy, it’s fine to skip some herbs or omit a spice. I’d serve them with rice and salad, lemon wedges on the side.
2. Pork Chops With Kale and DatesEasy! Elegant! This recipe from Ali Slagle is truly excellent. If you have any extra dates in the package, take them and braise them with chicken and sweet potatoes over the weekend, gently sizzle them in butter alongside eggs for breakfast, or make a cinnamon-spiced smoothie. Or just eat them.
3. Salmon TeriyakiMeat or fish glossed with salty-sweet teriyaki sauce is one of those dishes that delights both adults and kids. Ali’s version with salmon is a snap to make, and the results are satisfying.
4. Pili Pili Shrimp with Braised Cannellini BeansKiano Moju seasons shrimp with paprika, red pepper and cayenne, a trio of chile powders that bring nuanced, mellow heat to this wonderful dish. The early comments, like this one, are outright raves: “This was one of the best recipes on NYTimes Cooking.”
5. Dan Dan Noodle SaladThis dish comes from Hetty Lui McKinnon’s wonderful new cookbook, “Linger,” and it’s intended to be served at room temperature, which means you can make it ahead. (You can read an excerpt from “Linger” here, with more recipes, too.) Try adding tofu if you’re looking for more protein. We also have a recipe for more classic Sichuan dan dan noodles, adapted from Café China in New York City. For a limited time, you can enjoy free access to the recipes in this newsletter in our app. Download it on your iOS or Android device and create a free account to get started. Thanks for reading and cooking. If you like the work we do at New York Times Cooking, please subscribe! (Or give a subscription as a gift!) You can follow us on Instagram, Facebook and Pinterest, or follow me on Instagram. I’m dearemily@nytimes.com, and previous newsletters are archived here. Reach out to my colleagues at cookingcare@nytimes.com if you have any questions about your account. View all recipes in your weekly plan.
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