Stellar Worldwide Meatball Recipe Collection, Best Ever Dishes

In some ways meatball recipes resemble meatloaf and hamburgers, but only in terms of the fundamental ingredients - ground or minced meat. Smaller bite-size meatballs are usually made of minced meat, bread or breadcrumbs as a filler, eggs as a binder, chopped onion, various spices or herbs and other key regional ingredients. Meatballs are generally rolled into balls, but can be flattened into squares or pattie shapes. Meatballs are universally popular because they are easy to make and economical using cheaper cuts of meat, or leftovers. Meatballs are a family favourites, but meatballs can also be a gourmet meal served in the finest restaurants.

Meatballs are very popular all around the world. Each country applies their own regional touches to the basic ingredient of minced or ground beef, lamb, pork, fish, rabbit, poultry and many other meats.

Meatballs and easy to make at homeand there are a

huge variety of types and options available to suit all tastes

Homemade Meatballs are a delight. There are so many varieties to try using these recipes
Homemade Meatballs are a delight. There are so many varieties to try using these recipes. Source: Public Domain

Meatball recipes go back to Roman times – the classic cookbook by Apicius, includes entries on minces and various combinations of meat such as peacock, rabbit and pheasant and other ingredients. Meatballs were also made in Persia in ancient times and today these meatballs are still known as kofta. Various names are used for meatballs in various countries. Some examples of these names are .

This article showcases the best meatball recipes collected from around the globe. Some interesting meatball variations are:

Meatballs are a great snack and party food
Meatballs are a great snack and party food. Source: Public Domain

Stellar Meatball Recipes from All over the World

Baked Lebanese Lamb Meatball Recipe with Peas and Labna

Labna is an ultra simple creamy form of cheese made from strained yoghurt. It is easy to prepare at home and has a number of uses. To make labna, place astrainer over a deep bowl and line it with muslin or other cloth. Pour 1 liter (1 quart) of yoghurt into the strainer. Draw the edges of the muslin or cloth together to form a bundle and secure the top with string. Set aside the bowl, strainer and yoghurt ball in the fridge for 12-24 hours to drain whey from the yoghurt. On the following day remove the strained yoghurt and roll spoonfuls of it into small balls. Store labna balls covered in olive oil in a glass jar.

Ingredients

For the Meatballs

Method

To make the labna using the method outlined above. Preheat your oven to 200 degrees C (390 degrees F). Make the meatballs, by breaking the bread into small pieces and then soaking them in the milk in a small bowl. Using a large bowl, combine the mince, pepper, allspice, eggs, chilli flakes and dried mint and mix well. Season with salt and pepper and then add the milk soaked bread and mix thoroughly. Shape spoon fulls of the mixture into large egg-sized portions. Assemble on a large lined tray and bake in the oven for 5-7 minutes or until browned and cooked through.

Next heat the oil in a large, heavy pot or Dutch oven moderate heat. Add the onion and stir-fry for about 4-5 minutes until just translucent. Add the garlic and cook the mixture slowly until golden brown in color and caramelised. Add the tomato paste, mix and cook for an extra minute. Add the wine, the diced tomato, passata and 2 cup of water or stock. Season with salt and pepper and simmer briskly for about 10-12 minutes. Add half the fresh mint and the frozen peas. Remove the pot from the heat and allow the peas to cook in the unheated pot.

Spread the lamb meatballs evenly in a large baking dish. Pour over the tomato and pea sauce. Add dollops of the labna on top. Bake for about 25-30 minutes. To serve, transfer to a bowl and sprinkle with the pickled chillies and the rest of the mint.

Meatballs come in a variety of shapes depending on how that are cooked
Meatballs come in a variety of shapes depending on how that are cooked. Source: Public Domain

Baked Albanian Meatballs Recipe with Feta Cheese (Qofte)

Ingredients

For the Yogurt Dipping Sauce

Method

Preheat your oven to 400 degrees F (200 degrees C).
Add all the ingredients (except for the yougurt sauce) to a small bowl and mix well.
Divide the mixture into 12 portions and roll into in oval shaped meatballs. Place the meatballs onto a greased baking sheet, and bake for 20-25 minutes until brown. Serve hot with yogurt sauce.

Try some of the amazing variety of meatball recipes from all around the world
Try some of the amazing variety of meatball recipes from all around the world. Source: Public Domain

Classic Swedish Style Meatballs Recipe

Ingredients

For the Pressgurka (Pressed cucumbers)

Method

Prepare the pressgurka by transferring all the ingredients into a press-seal bag. Squeeze out as much air as possible and seal. Mix the ingredients in the bag in your hands. Place in your refrigerator with a heavy weight on top. Leave in the refrigerator for at least 60-75 minutes.

Prepare the meatballs, by combining 2-3 tablespoons of the cream with the breadcrumbs in a small bowl. Set aside to soak for 5-7 minutes. Then, mix the soaked breadcrumbs with the pork and beef mince, nutmeg, onion, salt and pepper in a large bowl. Keep mixing until the mixture stiffens. Refrigerate the mixture in the bowl for 20-30 minutes. Then, shape portions of the mixture into about 20 balls about the size of a golf ball.

Then,heat half the butter in a large non-stick frying pan until very hot. Fry the meatballs in 2-3 batches over moderate heat until they are dark brown in color and cooked through (usually about 5-7 minutes). When all the meatballs are cooked, sprinkle the flour into the empty pan. Cook while stirring for 1-3 minutes, scraping the bottom of the pan. Then, add the stock to the pan and bring to a simmer. Cook for 2-3 minutes and then add the remaining cream and mix well. Taste and adjust the seasoning with salt and freshly ground black pepper. Then, return the meatballs to the pan to heat through in the sauce for 3-4 minutes. Serve hot with the pressgurka, fresh herbs and mashed potatoes.

 

Meatballs can be baked, fried or steamed. They can be served with or without sauces and dips
Meatballs can be baked, fried or steamed. They can be served with or without sauces and dips. Source: Public Domain

Greek Style Meatballs Recipe with Tomato and Herbs Sauce

Ingredients

Method

Pre-heat your oven to 200 degrees C (390 degrees F). Break the bread into small pieces, place in a small bowl and soak in the red wine. Gently squeeze out the bread, saving the red wine. Then, add the bread with half the garlic, the minced meat, onion, beaten egg, parsley, cumin, cinnamon, sea salt and freshly ground black pepper. Mix together, using a wooden spoon or your hands. Shape portions of the mixture into generous size balls. Assemble the meatballs onto a non-stick baking tray and brush all over with olive oil. Bake for 20-25 minutes or until the meat balls are golden. The meatballs can be pan-fry in grape seed or rice bran oil if you prefer.

Next, make the sauce by combining the red wine you saved with the tomato paste, ketchup, tomato passata, olive oil, the remaining garlic and the sugar in a pan. Simmer gently for 20-30 minutes until the sauce thickens. Add the meatballs to the sauce and simmer for an additional 10 minutes. Serve with crusty bread and fresh herbs.

French Pork and Beef Polpette Recipe with Spaghettini and Fontina

Ingredients

for the Polpette

for the Tomato sauce

For Serving

Method

Start by combining all the Polpette meatball ingredients in a bowl using a wooden spoon. Using your hands, shape portion of the mixture into golf ball size meatballs. Place the meatballs on a greased baking tray lined with baking paper. Cover and set aside in the fridge until ready to cook. Then, make the tomato sauce by heating half the oil in a saucepan over medium to high heat. Gently fry the garlic, onion, chilli, salt and pepper for 15-18 minutes, or until the onions are transparent and glossy. Add the fresh tomatoes with the remaining oil and simmer over low heat for another 15-18 minutes. Then, add the tinned tomatoes, and simmer over low heat for 60-75 minutes. Then, remove the pan from the heat and stir through the chopped oregano. Check the seasoning and add some sugar to taste. Allow the sauce to cool slightly and then add a blender bowl and blitz until just just starting to become smooth.

Preheat the oven to 220 degrees C (430 degrees F). All the meatballs to come to room temperature and then roast in the oven for 10-12 minutes, turning once until the meatballs are light brown in color. Pour half the tomato sauce into a large saucepan or Dutch oven. Then, add the meatballs and stir with a wooden spoon to ensure the meatballs are thoroughly coated with sauce. Simmer gently for about 10-12 minutes.

Meanwhile cook the pasta following the packet instructions until al dente. Drain the pasta, divide among serving bowls and top with 2-4 meatballs per serve. Pour over the remaining sauce. Season with salt, freshly ground black pepper, fresh herbs, a sprinkle of fontina and serve hot.

Middle Eastern Lamb Meatball Tray Bake Recipe with Moghrabieh Couscous Yoghurt, Kale and Beetroot

Ingredients

For the Meatballs

For the Moghrabieh

For Serving

Method

Preheat your oven to 180 degrees C (390 degrees F). Combine all the meatball ingredients in a bowl and roll into golfballs size meatballs using your hands. Fry the meatballs in olive oil until they just start to brown on the outside. Transfer to a deep baking dish and add the moghrabieh ingredients to the pan mixing in the tray. Cook in the oven for 15-20 minutes, or until the moghrabieh is tender and the stock has been absorbed. Mix the contents once or twice while cooking. Remove the tray from the oven and stir the kale through to cook using the residual heat. Serve hot with dollops of yoghurt, fresh herbs and shredded beetroot.

Thai Khao Soi Chicken Meatballs

Ingredients

For the Curry paste

For the Meatballs

For the Poaching Liquid

For Serving

Method

Add all the curry paste ingredients to a blender bowl and blitz briefly and form a paste. Add a tablespoon of water if the paste is too thick. Then, combine all the meatball ingredients in a small bowl. Mix with your hands and roll the mixture into golf-size balls and set aside. Heat the oil in a large deep frying pan or Dutch oven over moderate heat. Then, add the curry paste and cook until it thickens and darkens. Add the fish sauce, coconut milk, stock, lime juice and zest and stir well to combine. Then, add the chicken meatballs and simmer over low heat for 15-20 minutes, basting and turning the meatballs several times to cook evenly. Cook the noodles following the instructions on the package. Then, remove pan from heat, add noodles and green herb leaves and stir gently to coat the meatballs in the sauce. Serve hot with a sprinkle of extra herbs, some fried shallots and a drizzle of chilli oil and coconut cream.

Japanese Style Teriyaki Chicken and Tofu Meatballs Recipe with Mirin and Sake

Ingredients

Method

Drain the tofu and place in the center of a double layer of kitchen paper. Press the tofu between two plates with a medium weight on top for about 15-18 minutes to remove excess moisture. Then, using your hands crumble the tofu into small pieces in a large bowl and set aside.

Using another bowl, add the chicken mince, egg, onion, and salt. Mix well and then make oval-shaped meatballs about 5 cm (2 inches) long and 2.5 cm (1 inch) wide. Refrigerate the meat balls for about 15-20 minutes to allow the meatballs to consolidate and become firm. Then, heat the oil in a large frying pan or Dutch oven and fry the meatballs in batches. Cook each batch for 5-6 minutes until the meatballs are cooked through. When all the meatballs are cooked, transfer them to the frying pan or Dutch oven and add the mirin, sake, soy sauce and sugar.

Cook the meatballs in the pan turning regularly to thoroughly glaze the meatballs all over as the sauce thickens (about 5-7 minutes) this will take about 5 minutes. To serve, place a lettuce leaf on a plate and add 2-3 meatballs into each leaf. Scatter with sesame seeds, fresh herbs and a dollop of Japanese mayonnaise.

Northern Italian Style Veal and Pork Sausage Meatballs with Cabbage, Buckwheat Noodles and Pecorino Cheese

Ingredients

Method

Preheat your oven to 180 C (350 degrees F). Heat 1 tablespoon of olive oil to moderate-hot in a heavy frying pan or Dutch oven. Fry onion and chopped garlic for 3-5 minutes soft and light brown in color, then remove and set aside in a bowl. Add the eggs, oregano, mince, sausage meat and 1 teaspoon of black pepper to a food processor and blend until smooth. Then, add cooked onion, breadcrumbs, Parmesan and pulse in the food processor to combine well, without liquefying. Take portion of the mixture and roll into medium-size balls using your hands.

Heat 2 tablespoons of oil in the heavy frying pan or Dutch oven you used before to moderate-hot. Working in batches, brown the meatballs on all sides. Set the sealed meatballs aside.

Next, blanch the cabbage in boiling salted water for 2-3 minutes and then drain. Fry the cabbage in butter with some grated garlic for 1-2 minutes. Transfer the cabbage and meatballs to a deep-sided baking dish. Add sufficient stock to come halfway up the sides of the dish. Cover with baking paper and foil and bake for 25-30 minutes. Then, when cooked uncover the dish and carefully transfer the juices into a medium-size saucepan. Simmer slowly to reduce the liquid by half and then pour back over the dish. Scatter the taleggio pieces, pecorino slices and bread pieces on top. Return to the oven and use the griller to cook until the cheese is bubbling and golden brown in color. Serve hot topped with fresh herbs and crusty bread.

Mexican Meatballs in Spicy Macha Sauce

Ingredients

For the spicy macha sauce

Method

Prepare the spicy macha sauce by placing the macha paste, garlic, tomatoes, cumin, oregano and salt int a blender bowl. Add the stock and process in the blender until quite smooth. Then, prepare the meatballs by placing the pork, beef, cumin, garlic, salt and some black pepper into a mixing bowl. Combine well, then mix in the eggs, breadcrumbs and milk. Adjust the seasoning, add spices if you like. Shape the mixture into small golf-ball sized balls and set aside in the refrigerator for 10-15 minutes to consolidate.

Next, heat a large heavy frying pan or Dutch oven with 1 tablespoon of olive oil over moderate heat. Add the meatballs in batches and brown gently for 2-3 minutes. Add the sauce to the pan and cook gently for 5-7 minutes, stirring regularly. Lower the heat to moderate-low and simmer, uncovered for about 5-7 minutes, until the sauce reduces to about half its original volume.

Transfer the meatballs onto a serving plate and sprinkle grated Manchego or pecorino cheese, and coriander leaves on top.

Japanese Style Meatballs Made with Chicken, Ginger and Spices

Ingredients

For the Sauce

Method

Make the sauce by adding all the sauce ingredients in a bowl and whisking to mix well. Prepare the meatballs by adding the chicken, spring onion and ginger into another large bowl and mixing well. Then, add the mirin, sesame oil, egg, soy sauce and cornflour and mix thoroughly. Adjust the mixture to ensure it is quite soft. Then, form the mixture into golf-ball size balls using your hands.

Deep-fry the meatballs in batches until cooked through (about 3-5 minutes per batch). Add the cooked meatballs to a deep frying pan or Dutch oven. Pour in the sauce and cook for 2-3 minutes, stirring to ensure all the meatballs were coated all over the sauce.

Serve meatballs and sauce with a sprinkling of coriander or other herbs.

Middle Eastern Style Meatballs with Coriander Leaves

Ingredients

Method

Add all the ingredients, except the olive oil, into a food processor bowl and blend until smooth. Form the mixture into very small balls.

Heat the oil in a frying pan and fry the meatballs in batches until brown on all sides. Test the meatballs to ensure they are cooked few (cook for 5-10 minutes until well cooked. Drain the cooked meatballs well on crumpled kitchen paper. Serve the meatballs with your favorite sauce.

Indian Style Lamb Meatball Curry with Peas

Ingredients

Method

Prepare the meatballs by adding the lamb, cumin, cinnamon, ginger, garlic and half a teaspoon salt to a food processor bowl. Pulse to a thick paste. Add the rice and pulse again until just mixed. Form the mixture into golfball-size balls, and set aside in the refrigerator.

Make the curry by heating the oil in a wide, deep frying pan or Dutch oven. Add the fennel seeds, chilli, curry powder, turmeric, curry leaves, tomatoes, salt, pepper sugar and stock to the pan. Bring to the boil while stirring, and then lower the heat and simmer for 5-8 minutes. Add meatballs to the pan in a single layer. Simmer for and extra 15 minutes, stirring occasionally until the meatballs have cooked and the curry thickens. Cook peas in salted boiling water for one minute and drain. Scatter peas and coriander over curry and meatballs. Serve with steamed rice.

Turkish Fish Kofta with Salad and Tarator Sauce

Ingredients

Method

Slice the fish into chunks removing any remaining bones. Place one garlic clove and the onions in a food processor bowl and pulse to roughly chop. Add the fish pieces and pulse again to coarsely chop and combine. Add the chilli, parsley, sumac and seasoning and pulse very briefly to retain the coarse texture. Cover and set aside in the refrigerator to marinate and combine for 30-60 minutes.

Next, prepare the tarator sauce by placing the walnuts, with the remaining garlic and a pinch of salt in a food processor and pulse briefly. Add 2 tablespoons of the lemon juice, pinch of salt and pepper together with the breadcrumbs, a little water and blend until smooth. Slowly add half of the olive oil, in a continuous drizzle, to make a sauce with a creamy consistency. Whisk the yoghurt through the mixture.

Next, using your hands, roll the fish mixture into golfball-sized balls. Heat half of the sunflower oil in a frying pan over moderate to high heat. Shallow-fry the kofta in small batches for several minutes on all sides until golden brown in color and just cooked through.

Use the remaining lemon juice and olive oil to make a simple dressing. Combine with the tomato, cucumber, coriander and onion in a small bowl. Season with salt and pepper.

Serve the hot kofta meatballs in a serving of the tarator sauce, with the salad on the side.

Spanish Meatball Tapas (Albondigas)

Ingredients

For The Meatballs

For The Sauce

Method

Prepare the meatballs by heating one tablespoon oil in a small frying pan over moderate heat. Sauté the onion and garlic until softened, about 3-6 minutes and then set aside to cool. Next, soak the torn bread in the stock using a small bowl for 2-5 minutes. Combine the ground pork, ground beef, grated cheese, parsley, egg, salt, and pepper in a medium size bowl and mix well. Add the onion mixture and soaked bread and mix well using a wooden spoon or your hands. Shape the meat mixture into 1 inch (2.5 cm) size balls and fry in batches in a large sauté pan over moderate to high heat. Brown the meatballs on all sides (about 5-7 minutes per batch). Remove the meatballs as they cook and drain them on paper towel in a colander. The meatballs do not need to be cooked through at this stage as they will complete the cooking in the sauce.

Next, prepare the sauce by heating one tablespoon of oil in a large sauté pan or Dutch oven, over moderate to high heat. Sauté the minced onion until softened (about 3-5 minutes). Add the wine, paprika, crushed tomatoes, beef stock and salt. Mix well and bring the mixture to a simmer. Add the meatballs and simmer for 20 minutes, stirring occasionally until the meatballs are cooked through and the sauce has thickened. Serve the meatballs with mashed potato, pressed cucumber, fresh herbs and lingonberry jam.

French Style Beef and Pork Meatballs in a Tomato and Piment Sauce

Ingredients

For the sauce

Method

Combine the meat, parsley, cinnamon, egg, garlic, 2-3 tablespoons of flour and the piment d’Espelette in a large mixing bowl. Season with salt and freshly ground black pepper. Mix well using a wooden spoon or your hands. Form the mixture into a set of golfball-sized balls, rolling each one in a little flour to cover. Then, heat the oil in a large deep oven-proof frying pan or Dutch oven and brown the meatballs all over. Remove the meatballs from the pan and aside.

Prepare the sauce by heating the tablespoon of olive oil in the same pan and fry the lardons or ham and the onions for 3-5 minutes until the onions soften. Add the cinnamon and piment d’Espelette and cook for several minutes. Then, add the chopped tomatoes, tomato paste and one cup of water. Season with salt and freshly ground black pepper, bring to the boil and then lower the heat to a slow simmer. Cover the pan and simmer for 15-18 minutes. Then, add the haricot beans, olives and cooked meatballs to the sauce. Cover the pan and simmer over a low heat for an additional 25-30 minutes. Then, remove the lid from the pan and simmer for 10–15 minutes. Serve topped with fresh herbs, sliced red chillies and pilaf rice.

Greek Style Meatballs in Lemon Sauce

Ingredients

For the meatballs

For the Lemon sauce

Method

Combine all meatball ingredients in a large mixing bowl. Mix using your hands or a food processor until just combined. Cover the bowl and refrigerate for 1-2 hours. Form the mince mixture into 1 1/2 inch (4 cm) sized balls, using your hands and set aside. Add 4 1/2 cups of water to a deep, wide stock pot or Dutch oven. Bring the water to a boil, and then gently add the meatballs to the water, one at a time. Lower the heat to a simmer, and cook covered for about 15-18 minutes. Remove the cooked meatballs and keep warm. Save 2 cups of the meatball cooking liquid.

Next, whisk the eggs well in a moderate size bowl. Add the lemon juice and salt and whisk to mix well. Slowly add 2 cups of the meatball cooking liquid stirring as you add the liquid. Transfer the sauce into a clean saucepan and gently cook for 3-5 minutes, without boiling or simmering. Serve the meatballs in shallow bowls. Pour some of the sauce on top. Garnish with fresh parsley or other fresh herbs.

Argentinian Style Chimichuri Meatballs

Ingredients

For the Meatballs

For the Chimichurri

For the Rice

Method

Cook the rice and corn in salted water. Next, combine all chimichurri ingredients in a food processor and blender until smooth. Transfer to a bowl and set aside. Make the meatballs in a medium bowl by combining the cilantro leaves, garlic and green onions, Swiss chard and mixing well. Add the ground pork, ground beef, crushed red pepper flakes, oregano and salt and mix well with a wooden spoon or your hands.
Shape the mixture into small balls. Fry the meatballs in batches in a skillet over moderate heat, stirring regularly, until well browned on all sides, and cooked through. Remove from skillet and drain on a paper towels. Serve with fresh herbs and the chimichurri.

Ukrainian Style Kotleti (Pork and Chicken Patties)

Ingredients

For the kotleti (patties)

For the Coating

Method

Combine the patties ingredients in a mixing bowl. Form the patties into medium size oval shapes. Add the 1/2 cup bread crumbs to a large bowl. Coat the patties using the bread crumbs in the bowl. Heat the oil in a large heavy skillet until hot. Fry the patties in small
batches for about 4-6 minutes until brown on the outside and fully cooked inside. Serve with fresh herbs and your favorite sauce.

Indonesian Style Beef Meatballs

Ingredients

For the Beef Meatballs

For the Dipping Sauce

Method

Make the meatballs by adding all the ingredients to a mixing bowl and mixing well to combine. Using your hands roll it into small balls. Set the meatballs aside to rest for 1-3 hours or overnight in the refrigerator. Fry the meatballs in batches in a non-stick pan for 5-6 minutes, turning to ensure even browning. Or bake the meatballs on a lined baking tray in a pre-heated oven at 400 degrees F (200 degrees C) for about 20-30 minutes, flipping them over halfway through the cooking period. Set the meatballs aside and keep warm until serving.

Prepare the dipping sauce by heating a non stick pan with 2-3 tablespoons of oil over medium heat. Fry the onions in the pan and cook for 30 minutes while stirring until the onions begin to caramelize. Add the sambal oelek, sugar, ginger, and chili flakes/crushed red pepper and cook for about 2-4 minutes. Add the ketjap manis, soy sauce and fish sauce. Stir well and bring the sauce to a simmer and cook until the sauce thickens. Add extra water if required. Serve the meatballs with the dipping sauce warm.

German Style Meatballs (Königsberger Klopse)

Ingredients

For the Meatballs

For the Sauce

Method

Heat 2 tablespoons of butter in a small frying pan. When bubbling fry the onions with a sprinkling of salt over moderate heat until they soften, without browning them. Remove the onions from the pan and set aside to cool. Then mix all the meatball ingredients together in a bowl, including the cooled cooked onions. Shape heaped teaspoons of the mixture into meatballs and set aside in the refrigerator for 15-20 minutes. Heat the broth in a large deep pot or Dutch oven, large enough to take all your meatballs. Once the broth is simmering, turn the heat down to as low as possible. Add the meatballs carefully so as to not break them. Cover the pot with a lid and simmer the meatballs very gently for 25-28 minutes. Then, carefully remove the meatballs and set aside. Remove the broth from the pan and save it in a jug.

Wipe the pot out with a cloth or paper towel and return it to the heat. Add 3 tablespoons butter and heat to moderate-high temperature. Cook the onions until translucent, and then add the flour and mix well. Cook the mixture over medium heat, stirring frequently, until it becomes light-brown in color. Next pour in the hot broth you saved a little at a time, stirring constantly. Keep adding more broth and stirring until the sauce has the consistency of a thin gravy.

Add the meatballs to the sauce along with the capers. Stir and heat through over low heat for several minutes, and then add the parsley and adjust the seasoning with salt and pepper as required. Serve the meatballs and sauce sprinkled with fresh herbs and dollops of sour cream.

Dutch Style Meatball Recipe with Fresh Herbs and Spices (Bitterballen)

Ingredients

Method

Melt the butter over moderate heat in a large saucepan. Add the flour and cook, briefly while stirring, until smooth. Gradually add the broth and then bring the pot to a boil. Cook while stirring for 1-2 minute or until the liquid thickens. Carefully add the meat and parsley cook and for an additional 2-5 minutes, until meat is no longer pink. Add the nutmeg, salt and pepper, and then transfer to a bowl and set aside in the refrigerator for 3-4 hours.

Next place the bread crumbs in a small shallow bowl. Whisk the eggs in another bowl with the milk and oil. Take a tablespoon of the meat mixture and drop into bread crumbs, shaping each portion into a ball. Dip the meatballs in the egg mixture and then coat again with bread crumbs. Deep fry the meatballs, a few at a time, in a skillet or a deep fryer, with oil temperature at 375 degrees F (190 degrees C). Each batch should take 2-4 minutes to cook until golden brown on all sides. Drain the meatballs on paper towels. Serve hot with your favorite sauce.

Portugese Style Meatballs Recipe

Ingredients

Method

Remove the skin from the chouriço and chop it well using a food processor. Combine the minced beef with the pork. Season with salt, chopped chouriço, nutmeg, oregano, pepper, three crushed cloves of garlic, the egg yolk and Port wine. Mix well with your hands or a wooden spoon and set aside to marinate and meld the flavors for about two hours. Shape the meat mixture into small balls and roll them in breadcrumbs.

Saute the chopped onion and the remaining chopped garlic in some olive oil in a large wide pan. Cook while stirring until the onion start to turn a golden brown color. Then, add the meatballs to the pan and just cover them with water. Bring the pan to a boil over high heat. Then, lower the heat, cover the pan with a lid, and cook slowly, stirring occasionally, until the sauce starts to thicken and the meatballs are cooked through. Serve the meatballs with fresh, herbs, greens and mashed potato.

Cambodian Style Honey Garlic Meatballs

Ingredients

For the Sauce

Method

Saute the onions in olive oil on low heat until translucent, then set aside to cool. Combine all the other meatball ingredients in a bowl and mix well. Then, add the cooked and cooled onions, mix well with your hands or a large wooden spoon. Shape one tablespoon of the mixture into a meatball. Repeat with the remaining mixture. Shallow fry the meatballs for 3-5 minutes on each side, until lightly brown on all sides. Drain the cooked meatballs on paper towels.

Next, make the sauce by combining all ingredients in a frying pan. Bring to a simmer over moderate heat and cook for 3-5 minutes while stirring. Add the meatballs and simmer for an additional 2-3 minutes. Serve hot with fresh herbs and steamed rice.

Lemon Flavored Greek Meatball Soup Recipe (Youvarlakia Avgolemono)

Ingredients

Method

Combine the ground chicken, onion, carrot, rice, garlic, with 1/4 cup dill, salt, pepper and lemon zest in a large mixing bowl. Gently stir with a wooden spoon, finishing by using your hands until all ingredients are well combined. Gently roll portions of the mixture into about 24 meatballs, each about the size of a golf-ball. Set them aside on a plate or baking pan. When all have been made, cover the meatballs and chill for 20-30 minutes or overnight. Chilling the meatballs keeps them retain their shape while cooking. Next, bring the stock to boiling in a large deep, heavy pot or Dutch oven, over high heat. Once boiled, reduce to the heat setting to moderate and carefully transfer the meatballs to the pot using a slotted spoon. The broth should adequately cover all the meatballs in the pan. Add some extra water if needed. Simmer gently until the meatballs are just cooked through and rice is tender, (about 25 to 35 minutes. Break open one meatball to test that they are cooked right through. Remove the pot from the heat and set aside. Next, whisk the eggs in a medium bowl. Add the lemon juice and stir though. Slowly add one ladle of warm broth to egg-lemon mixture, while whisking continuously. Whisk in an additional two ladles of broth into the egg mixture. While stirring gently, Slowly drizzle the egg-lemon mixture into the pot with the meatballs. Heat the pot over moderate to low heat until it just begins to simmer, stirring regularly. The broth should be silky smooth. Remove the pot from the heat. Add the remaining 1/2 cup dill and stir through the mixture. Taste the soup, and add extra salt, lemon and pepper, to achieve the taste you want. Garnish with nutmeg, fresh herbs and red chillies slices and serve hot.