Fieri's recipe had some ingredients that made his roasted fingerling potatoes stand out.

For one, it contained nearly as many mushrooms as it did potatoes. But I love mushrooms, so this wasn't a problem for me.

The recipe also said to include thyme and rosemary, but I subbed thyme for oregano because I really dislike thyme.

Fieri's recipe instructions were simple.

I tossed all of the ingredients together except the butter, spread the potato and mushroom mixture on a sheet pan, and then placed little cubes of butter all over.

Although I expected the little fingerling potatoes to cook fairly quickly, I was skeptical they'd be done in 20 minutes at 350 degrees Fahrenheit.

I was right.

After 20 minutes in the oven, my potatoes couldn't be pierced by a fork at all. They needed closer to 40 minutes at this lower temperature.

These potatoes tasted good, but they needed to be paired with a mushroom in every bite for the full flavor effect. The mushrooms seemed to absorb most of the herbs.

Fieri's potatoes weren't crispy — like I usually prefer — thanks to the added moisture from the mushrooms and butter. But these were a tasty alternative to my usual side dish.

Garten's garlic-roasted potatoes sounded delicious to me.

Aside from garlic and potatoes, other ingredients included salt, pepper, olive oil, and some fresh parsley.

Garten called for small red or white potatoes. I like both, but I used white for this recipe.

Because I have a mincing tool for garlic, it took very little time to prep this recipe.

I just needed to mix all the ingredients (minus the parsley) in a single bowl and lay the potatoes in a flat layer on a sheet pan.

Once my oven preheated to 400 degrees, I baked the potatoes for about 45 minutes. I turned them a couple of times while cooking, which helped make sure they got crispy all around.

When they were done, I quickly tossed them with a bit of fresh parsley.

After 45 minutes, the potatoes were nice and crispy, just how I like them.

I loved the texture, and the parsley added some freshness. But I would have loved even more herbs, like rosemary, for a more vibrant flavor.

Ray is known for her 30-minute recipes, and this hearty side dish is no exception.

The prep time only took me about five minutes, and there were only five ingredients.

Ray said to mix the ingredients right on the sheet pan rather than dirtying an extra dish, which made the prep even easier.

Then I popped the potatoes in the oven at 450 degrees for 20 minutes.

Ray's potatoes turned out to be a good balance of crispy, salty, and herby.

I could taste the rosemary in every bite. I also liked that the exteriors were slightly crisped, but the insides were really soft.

These didn't get quite as crispy as Garten's, but I still enjoyed them — especially since they only took 20 minutes.

It was really difficult to choose a favorite because I loved each recipe for different reasons.

Garten's potatoes were extra crispy, which I loved. And the mushrooms and herbs in Fieri's potatoes made them very flavorful.

If I had to choose a favorite, I'd go with Ray's roasted baby potatoes with rosemary. They were flavorful, and I liked that they were a little crispy but still really soft inside. Plus, they were super quick and easy.

This story was originally published on December 23, 2023, and most recently updated on December 20, 2024.

I know Fieri loves spice, so I wasn't surprised to see smoked paprika, ground cumin, and cayenne pepper on his ingredient list, alongside granulated garlic and onion powder.

His recipe also called for ground pork, fresh parsley, salt, and pepper.

To my surprise, it didn't require any sort of liquid, like milk or eggs, which raised suspicions that these meatballs would be rather dry.

I measured out the various spices and seasonings and added them to a mixing bowl with the ground pork, combining everything with a fork.

But I quickly realized the easiest way to ensure all the spices were distributed evenly throughout the meat would be to mix it by hand.

I recommend popping on some thin gloves as the paprika and cayenne pepper can stain bare skin.

I began pinching small amounts of the meat mixture and weighing them into 2-ounce portions. Then, I rolled them into balls and arranged them on a tray lined with baking paper.

While I did this, I turned on the oven to let it preheat to 350 degrees Fahrenheit.

Once all the meatballs were prepared, I popped them straight into the preheated oven for 12 minutes. Fieri's recipe recommended 10 to 15 minutes, so I decided on a middle ground.

The meatballs filled my kitchen with the pleasant aroma of spices.

Because there was so little fat in the recipe, there also wasn't a lot of grease. But that meant these meatballs were quite hard and dry.

I enjoyed the flavors of the spices, but I think they definitely need a sauce.

Drummond's recipe had just a few more ingredients than Fieri's, but it involved fewer spices.

The addition of oats to bind the mixture, milk for moisture, and minced onions for flavor made it feel more like a classic meatball recipe.

Drummond calls for ground beef, but my local butcher had ground chuck, which has a higher fat content than ground beef. I was aware that my meatballs might turn out slightly greasier than the chef's, but I didn't mind.

Her recipe also included flour and oil for dredging and frying later on, as well as more onions, ketchup, white vinegar, Worcestershire sauce, hot sauce, and sugar for a sauce.

Drummond specifically called for "very finely minced onions," which I struggled to cut. I did my best to chop the onions up small.

Aside from measuring out all the other ingredients, mincing the onion was the only prep required. I put everything in a mixing bowl with the ground beef before realizing I was meant to mix the beef and oats before adding everything else.

I figured it would be fine as everything gets mixed together anyway, so I continued with the recipe.

After mixing all the ingredients, I noticed how much looser the mixture felt compared to Fieri's. But it didn't seem too wet to roll into tablespoon-sized balls.

Once they were rolled out and arranged on a baking sheet, I covered them and let them firm up in the fridge.

I heated some oil in a heavy-bottomed skillet and dredged three or four meatballs in the flour while waiting for it to heat up.

Once the oil was hot, I added the flour-coated meatballs and let them sizzle, turning them over until they were light brown all over.

While my oven preheated to 350 F, I removed the browned meatballs from the heat and arranged them on a rectangular baking dish.

Once all the meatballs were browned and in the baking dish, I turned to Drummond's sauce recipe.

I minced more onions and mixed them in a bowl with ketchup, white vinegar, sugar, Worcestershire sauce, and a couple of dashes of hot sauce.

I poured the sauce mixture all over the top of the meatballs, ensuring they were covered, and placed them in the oven for 40 minutes. The chef recommended 45, but mine were done quicker.

When I first opened the oven to remove the meatballs, I was hit by the acidic smell of the white vinegar, which was slightly unappealing.

But this quickly dissipated, and the resulting dish was very tasty. I was impressed by how moist and tender the meatballs were, and I enjoyed the extra flavor that came from browning them first.

The tangy sauce was also a good complement to the meatballs.

Garten's recipe had the longest ingredient list, including three types of meat: ground pork, ground sirloin, and ground veal.

She also called for fresh Italian pecorino cheese, fresh Italian Parmesan, bread crumbs, minced garlic, fresh parsley, and pepper.

The wet ingredients in the recipe included water, two extra-large eggs (lightly beaten), and ¾ cups of dry red wine (I went with Rosso).

Garten's recipe required the most prep. I grated both cheeses, minced the garlic and parsley, and measured out the bread crumbs.

Then, I added all three ground meats into a large bowl and mixed them together before adding the dry ingredients.

Once everything was thoroughly mixed, I poured in the red wine, eggs, and ¾ cup of water.

After combining all the ingredients, I began rolling the mixture into 2-ounce portions.

I arranged the balls on baking sheets and brushed each with olive oil, as Garten instructed.

Once my oven was preheated to 400 degrees, I popped the meatballs in and baked them for 30 minutes. The recipe said between 25 to 30 minutes, but I chose the top end to ensure the different meats were cooked all the way through.

When I pulled the meatballs out, I noticed most of them were surrounded by pools of grease.

They also smelled very strongly of cheese, which I would normally enjoy. However, in this instance, it was slightly off-putting for some reason.

The meatballs were well-seasoned, thanks to all the salt in the cheeses, but I was surprised to find that they were kind of dry.

I was sure all the liquid from the eggs, wine, and water would make them moist. Maybe the liquid escaped from the meat with the grease during the cooking process.

Still, in a tomato sauce with spaghetti or polenta, I think these meatballs would be quite delicious.

Drummond's recipe was the most classic and produced really delicious meatballs with good textures and flavors.

I kept a few to try with a different sauce, and they worked just as well, so they're also quite versatile.

Garten's was a more adventurous recipe. But it included a lot of expensive ingredients and didn't yield results that have me dying to make it again.

Fieri's meatballs were very tasty, but they needed a sauce to help the texture. Given the short ingredient list, though, they were probably the easiest to make.

This story was originally published on December 16, 2023, and most recently updated on December 13, 2024.

Click to check out the other celebrity-chef recipes we've put head-to-head so far.

The recipe calls for all the typical ingredients, including onions, celery, sage, and two loaves of stale white bread. However, Martha Stewart also recommends adding optional ingredients like toasted pecans and dried cherries to elevate the stuffing.

For her recipe, Ina Garten recommends toasting your bread first before moving on to sautéing the onions, celery, apples, parsley, salt, and pepper. After sautéing the sausage in the same pan, mix all the ingredients together with chicken stock and the dried cranberries before baking it in the oven.

The chef's Thanksgiving favorite recipe uses mild fresh Italian sausage, diced onion, diced celery, garlic, apples, chestnuts, fresh goat cheese, and a beaten egg before it's baked or stuffed inside the turkey.

The recipe is pretty traditional, except for the inclusion of McIntosh or Empire apples. The stuffing is baked in the oven and calls for seasoned cubed stuffing rather than homemade bread cubes, which many celebrity chefs recommend.

The recipe calls for sliced pepperoni, yellow onions, red bell pepper, pepperoncini peppers, and sun-dried tomatoes. To amp up this Italian-inspired recipe, Fieri also opts to use dried-out focaccia bread rather than white bread.

When Business Insider's Chelsea Davis made the stuffing for her Thanksgiving dinner, she said it "tasted like a loaded pizza."

The recipe doesn't include meat, although it does use chicken broth and poultry seasoning to give it more flavor. Gaines also adds interesting ingredients like heavy cream and mushrooms to her stuffing.

Drummond's dressing recipe — yes, it's technically called dressing if it's not in the bird — uses cornbread, an Italian bread like a ciabatta loaf, and French bread. The recipe doesn't use sausage, although it does include other classic ingredients like celery, parsley, and onions.

The recipe also uses unsalted butter, red onion, celery, carrots, garlic, and fresh sage to add a lot of flavor. Despite Flay mostly being known for his burgers, the recipe has received mostly positive reviews on the Food Network's website, with one user calling it "a staple every year" at their Thanksgiving dinner.

To make Deen's Southern cornbread stuffing recipe, you'll need a stick of butter, chopped celery, chopped onion, chicken stock, plus the ingredients needed to make the cornbread. The recipe also calls for saltine crackers, which Business Insider's Paige Bennett thought was a miss. 

"When I took a bite, I noted the interior was far too soggy — there was definitely too much broth, and the crackers turned mushy after absorbing the liquid," she wrote.