Kirkland meatballs/6 recipes

Another quick and easy chicken dish that will have your kids begging for more!

These were delicious after a little bit of tweaking. I don't think I've ever made meatballs without some garlic, so I felt the need to add one large clove of minced along with a teaspoon of soy sauce, replacing the 1/2 teaspoon of salt, in the meat mixture...

The soup was delicious and easy to make. Ideal for cold winter days.

This Mexican style casserole is full of beans and vegetables, with the two layers of the tortilla pieces, vegetable mixture and cheddar cheese, loaded the tons of tasty flavor.

These are the best crackers ever. We have been serving these crackers to our guests a few times, everyone just raves about how addictive-ly delicious they are. Serve these crackers with cheese, hummus, or just having them directly is yummy enough!

This is one of the best butternut squash casserole I have ever made. There were lots of flavors and textures going on. We made half of the recipe, I added some buttermilk powder into milk to make the buttermilk and used the dried thyme, otherwise followed the recipe exactly. It came out cheesy, sweet and tasty, but not too feeling heavy or rich afterwords, definitely a keeper!

Simple and basic

French Meatballs recipe

Cheesy, juicy and delicious! Black bean, corn and salsa are a flavorful combination, melted cheese inside and outside adds extra oozy cheesiness.

Crockpot meatballs in a tasty home-made BBQ sauce.

Creamy ricotta cheese gives these meatballs a lovely soft texture. Simmer in your favorite marinara sauce.

Easy holiday cranberry sweet and sour meatballs for your slow cooker.

These were so tasty. I'd make them again and again. I used bread crumbs instead of crackers and a red bell instead of a green bell. I could see trying this with different fruit juice and cheese combos! Make this, I don't think you'll be disappointed.

Dad's Fried Meatballs

"Pudding and whipped topping -- the perfect combination for this yummy no-bake, cold and creamy pie."

This recipe is over 100 years old. I add a twist to the recipe (and a little sweetness) by adding some golden raisins, like my favorite restaurant in Provincetown, Mass., does.