26 minute read
That’s Amore
It’s February and that means love is in the air. You can feel Cupid, that chubby little Valentine’s Day cherub, aiming for targets with his trusty bow and arrows. We think of heartfelt gifts, soulful serenades, and romantic dinners. Just the act of cooking and sharing a meal is filled with such love. Romance is dinner for two by candlelight. It’s a classic scene right out of the movies. Even Disney captured the epitome of animated amour with two pups sharing a plate of pasta. Nothing says true love like Tramp nosing that last meatball across the plate to woo his precious Lady!
Taking a cue from that canine couple, we decided to find some recipes to recreate their special dinner. And what better than making meatballs together as a fun way for a couple to get hands on with the cuisine. But when we started looking for the best meatball recipes, we discovered there was a bigger love story to tell. The whole world loves a meatball. (continues)
WHILE MANY OF US THINK OF SPAGHETTI AND MEATBALLS
as an Italian creation, surprisingly, if you cross the ocean, you’ll discover the authentic Italian version, called “polpette,” which are small fried meatballs often served up as street fare. The big juicy meatballs swimming in sauce over pasta that we know and love are an Italian-American creation, inspired by the love of New York immigrants for the flavors of home. It’s believed that meatballs, or “kofta,” originated in Persia. From there, the dish was introduced to the Arabs, who brought it to the Italians and the Spanish, and now you can find them everywhere! From the Netherlands to Asia to Turkey, you can find countless types of meatballs made with pork, beef, lamb, chicken, fish – even vegetarian options. How they are cooked and served, with what sauces or accompaniment, varies greatly on where in the world you are. So join us on a little culinary world tour into the lovely world of meatballs.
- Bitterballen -
COUNTRY: NETHERLANDS
One of the country’s favorite snacks, bitterballen, are small fried balls of beef ragout. The smooth textured ragout is a thick gravy made by cooking shredded beef or other meat with stock and seasonings. Originally a popular appetizer in Dutch homes, these tasty morsels are crispy on the outside and rich and creamy on the inside. Now you can commonly find them on bar menus, served with mustard on the side, ready to accompany a pint of your favorite beer.
INGREDIENTS: For bitterballen:
1 stick butter 1 c. flour 2 c. shredded cooked beef 3 c. beef broth 1 small onion, chopped ¼ c. fresh parsley, chopped 2 Tbsp. olive oil Salt and Pepper to taste Pinch of freshly grated nutmeg For breading (each in separate bowl): All purpose flour Egg wash (one egg + 1 Tbsp. chilled water whisked together) Breadcrumbs Vegetable oil for frying
PREPARATION:
In large skillet, heat olive oil and sauté onions until translucent. Add beef and parsley, cook for a couple of minutes. Reserve. In small saucepan, melt butter and add flour slowly to make a roux. Gradually add broth, making sure the roux is absorbing the liquid. Stir constantly until thickened. Add meat mixture and cook until gravy is very thick. Stir in salt, pepper and nutmeg. Transfer gravy to shallow container and refrigerate for 2 hours. Once gravy is chilled and solidified, form into balls (1" in diameter). Roll bitterballen first in flour, then in the egg wash, then the breadcrumbs. Freeze for 30 minutes before frying. In a small pan, heat enough oil to cover the balls. Fry bitterballen in batches, 5 at a time, until golden brown, and set on plate covered with paper towels to absorb excess oil. Serve hot, accompanied by grainy mustard.
Bò Viên
COUNTRY: VIETNAM
Chinese culinary influence shaped these bouncy meatballs that are typically served in pho. The meat (typically beef, but sometimes pork or chicken) is chopped to a wet paste, then cooked into a springy ball. Perfect in a hot bowl of pho with plenty of noodles or served with chili sauce as an appetizer.
INGREDIENTS:
1⁄4 c. + 1 Tbsp. Vietnamese fish sauce (nuoc mam) 1 Tbsp. + 1 tsp. potato starch 1 tsp. baking powder 1 tsp. sugar 1⁄4 tsp. fresh ground white pepper 2 lbs. trimmed boneless beef shank 4 cloves garlic (crushed) 1 tsp. oriental sesame oil 1⁄4 c. vegetable oil (for shaping meatballs)
PREPARATION:
In a shallow dish, mix fish sauce, potato starch, baking powder, sugar and white pepper. Slice meat into 1/8" thick pieces. Add to marinade and mix well. Cover and refrigerate for at least 4 hours, or overnight. Remove from refrigerator and transfer to the freezer for 30 minutes. In a food processor, combine half of the beef with half of the garlic and sesame oil. Work with only half at a time and don’t overfill the work bowl. Process to a completely smooth but stiff paste, about 3 minutes, stopping to scrape down sides occasionally. Completed paste should be springy to the touch. Transfer paste to a bowl, and process remaining beef, garlic and sesame oil the same way. Use vegetable oil to rub on hands for shaping meatballs. Grab meat paste by the handful and close your hand into a fist, then squeeze out small portions, about 1 teaspoon each, between your thumb and index finger. Roll each portion into smooth rounded balls and scoop out with an oiled spoon, repeating until all paste is used. Pour 1" of water into a wok or wide pot, place
steamer rack or bamboo steamer over water. Arrange meatballs without crowding in a single layer on rack. Cover and steam for 5 minutes. Add to a well-seasoned beef broth, with or without noodles, sprinkled with chopped scallions and white pepper to serve as soup, or serve accompanied by chili sauce for an appetizer. (continues)
Frikadeller
See page 22 for recipe
1 large yellow onion, thinly sliced 1 Tbsp. flour 2 c. beef stock 1⁄3 c. madeira wine 1⁄2 tsp. Worcestershire sauce Salt and freshly ground black pepper, to taste
For meatballs:
10 slices bacon, finely chopped 1 Tbsp. sage, finely chopped 1 1⁄2 tsp. thyme, finely chopped 1 small yellow onion, finely chopped Salt and freshly ground black pepper, to taste 1 lb. ground pork 4 oz. pig’s liver, finely chopped 1 1⁄2 c. bread crumbs 1⁄2 c. milk 1⁄4 tsp. freshly grated nutmeg 1⁄2 c. dry white wine
Chiftele
COUNTRY: ROMANIA
In Romania, they efficiently condense the traditional plate of meat and potatoes into one item with these meatballs. These fried balls mix ground pork and grated potatoes and are usually served with mustard, tomato or sour cream dip, or are used as the filling for a hearty sandwich.
INGREDIENTS:
1 Tbsp. vegetable oil 2 lbs. ground pork 1 large onion, finely chopped 2 cloves garlic, finely minced 2 medium potatoes, grated 2 eggs 1/2 c. breadcrumbs or panko 1/2 tsp. salt or to taste 1/2 tsp. pepper or to taste 1/4 c. fresh parsley, finely chopped 1/4 c. fresh dill, finely chopped oil for frying
PREPARATION:
Heat the vegetable oil in a skillet over mediumhigh heat. Add onions, garlic and sauté until tender. Add grated potato and cook until tender (just a few minutes). Let cool, then place into large bowl. Add ground pork, eggs, breadcrumbs, salt and pepper, mixing well. Then stir in chopped parsley and chopped dill. Form into balls and flatten slightly to keep them from rolling. Heat cooking oil in large skillet and fry meatballs on all sides. If you’d prefer to bake the meatballs, heat oven to 400 ºF and bake for 30-45 minutes or until cooked completely through.
PREPARATION:
Faggots
COUNTRY: ENGLAND
Faggots are like a meatball version of liver and onions. Ground pork is mixed with organ meat, cooked in fat, roasted, and then served with an onion and stock gravy. Traditional accompaniments are mashed potatoes and peas.
INGREDIENTS: For gravy:
4 Tbsp. unsalted butter In 4-qt. saucepan, melt butter over medium-low heat. Add onion and cook, stirring occasionally, until golden brown, about 40 minutes. Stir in flour, cook 2 minutes. Add stock, madeira, Worcestershire, salt and pepper, bring to a boil. Cook until slightly thick, about 5 minutes. Set aside and keep warm. Heat oven to 350 ºF. In 12" skillet, cook bacon until slightly crisp and fat is rendered, 4–6 minutes. Add sage, thyme, onion, salt and pepper, cook approximately 7-9 minutes, stirring occasionally, until golden. Transfer to large bowl and let cool. Add pork, liver, bread crumbs, milk, nutmeg, salt, and pepper. Mix gently to combine. Form mixture into eight 4-oz. balls. Place in 9" x 13" baking dish and add wine. Bake, basting occasionally with pan juices, until cooked through, about 25 minutes. Serve with onion gravy. (continues)
Frikadeller
COUNTRY: DENMARK
These small, slightly flattened and pan-fried meatballs made of minced or ground meat (usually pork.) Frikadeller are a popular dish in Denmark and territories colonized by the Danes. They’re often served with potatoes and gravy, accompanied by cabbage, or on openfaced sandwiches.
INGREDIENTS: For meatballs:
3/4 lb. ground beef 1 lb. ground pork 1 large onion, grated 1/2 c. breadcrumbs 4 Tbsp. flour 2 eggs 1/2 tsp. salt 1/4 tsp. pepper 1/4 tsp. nutmeg 2-3 cloves garlic 1/2 tsp. sage leaves 1/4-1/2 c. half & half or milk (for consistency) butter
For gravy:
3/4 - 2 Tbsp. pan drippings butter, if needed 3 Tbsp. flour 1 c. heavy cream or milk 1 Tbsp. beef bouillon salt and pepper to taste
PREPARATION:
Combine beef, pork and onion. With hands, mix in breadcrumbs, flour, eggs, salt, pepper, nutmeg, garlic, and sage leaves. Slowly add half & half for consistency (they should be slightly sticky, not a perfect ball). Coat large skillet with butter. Drop heaping tablespoon-sized clumps of mixture onto the skillet. Fry on medium to medium low heat until brown, pressing meat down lightly with a fork to flatten slightly, then flip (approx 3-5 minutes per side). Add more butter with each batch. Set aside meatballs. Use skillet to make gravy by adding flour to drippings (plus some butter, if needed) to form a roux. Slowly add cream or milk until mixture reaches gravy consistency. Add beef bouillon, salt and pepper to taste.
Keftedes
COUNTRY: GREECE
One of the most popular style of Greek meatballs are keftedes. Made with lamb and sometimes beef, mixed with soaked bread and seasonings, then fried until crispy, they’re often served as an appetizer with tangy tzatziki. For a full meal, serve them up on flatbread or covered with tomato sauce and accompanied by rice.
INGREDIENTS:
4 slices white bread, torn into pieces 2 Tbsp. milk 1 clove garlic 1 onion, quartered 4 tsp. dried mint 1 tsp. salt ground black pepper to taste 1/2 lb. ground beef 1/2 lb. ground lamb 4 eggs 1/2 c. all-purpose flour (for dredging) vegetable oil (for frying)
PREPARATION:
In large bowl, moisten bread pieces with milk and set aside. Mince garlic in a food processor, adding onion, mint, salt, and pepper, and processing until onion is finely chopped. Add mixture to bowl with moist bread, along with beef, lamb, and eggs. Mix with hands until thoroughly blended.
Roll into 1-1/2" to 2" balls. Place the flour in a shallow pan, and roll balls in flour to coat. Shake off any excess flour, and place meatballs onto plate or baking sheet, pressing to flatten slightly. Heat 1" oil in large skillet over medium heat. Add 8-10 meatballs at a time, and cook until browned on outside and no longer pink in center, about 10 minutes. Place on a paper towel-lined plate to drain excess grease. Repeat until all meatballs are cooked. Serve with tzatziki sauce. (continues)
Köttbullar
See page 25 for recipe
Königsbeger Klopse
COUNTRY: GERMANY
This Prussian version of meatballs is a German delicacy. Generally made with finely minced veal, flavored with anchovies and lemon and bound with egg and cream, the meaty morsels are simmered in stock, and served in a butter and wine based sauce.
INGREDIENTS: For meatballs:
1 lb. ground sirloin 1 lb. ground pork 1 lb. ground veal 4 eggs, slightly beaten 1-1⁄4 c. fine plain breadcrumbs 1⁄2 c. milk 1 medium onion, finely chopped 1 small lemon, zest, finely chopped, plus juice (separated) 3 Tbsp. capers, chopped 3 Tbsp. anchovy paste 1⁄4 c. melted butter 1 tsp. salt 1⁄2 tsp. ground black pepper flour (for rolling)
For broth:
32 oz. chicken (or vegetable) stock 1 bay leaf 1⁄4 c. cider vinegar 1⁄2 c. dry white wine (good quality) 10 black peppercorns 2 Tbsp. capers
For cream sauce:
1 small lemon, zest of, finely chopped, plus juice (separated) 1 c. sour cream (full fat to prevent curdling) 1⁄4 c. snipped fresh parsley, for garnish
PREPARATION:
In a large saucepan or Dutch oven, heat broth ingredients to a simmer over medium heat. Meanwhile, combine meatball ingredients, mix well. Form meat mixture into golfball sized balls. Consistency will be sticky and delicate. Roll in flour, then place gently into hot broth, in batches of 10-12 meatballs at a time (do not crowd). Simmer each batch for 15 minutes, but do not boil. Using slotted spoon, carefully remove meatballs from broth and place them in a bowl that can be covered and stored in oven to keep them warm while making sauce. Discard bay leaf from thickened broth, then add sauce ingredients to broth to make cream sauce. Heat through, but do not boil. Add cooked meatballs to heated cream sauce, stir gently and warm through. Serve with boiled potatoes or hot buttered noodles. Garnish with fresh snipped parsley.
What’s a trip to IKEA without a stop in the café for some Swedish meatballs and lingonberry jam?! These tasty treats are typically made with a mix of pork and beef, pan-fried and coated in white gravy. To serve them in true Swedish style, the lingonberry jam on the side is a must. (And you can pick some up at IKEA.) Other traditional accompaniments are boiled potatoes and pressed cucumbers.
INGREDIENTS: For meatballs:
4 Tbsp. breadcrumbs 4 Tbsp. milk 1/2 lb. ground pork 1/2 lb. ground beef (or ground veal, or both) 3 Tbsp. onion, grated 1 egg, lightly beaten 4 whole allspice, crushed
PREPARATION:
In large bowl, mix breadcrumbs with milk and let sit about 5 minutes to absorb. Add ground meat, grated onion, egg, allspice, salt and white pepper. Mix until everything is combined. Scoop a tablespoon of mixture and roll until it forms a round ball. Consistency will be sticky. Repeat until mixture is gone (approximately 25-30 meatballs). Heat a tablespoon of butter in frying pan over medium high heat. Fry half the meatballs, shaking pan frequently as you add them. When meatballs are browned, turn down heat and cook for 10 more minutes. Remove meatballs from pan and keep warm. Add another tablespoon of butter and fry remaining meatballs in same way.
When all meatballs are cooked, remove them from pan, and add
stock and cornstarch mixture to pan. Stir thoroughly and then simmer for 5 minutes. Add soy sauce, salt, black pepper and cream. Heat for a couple more minutes, stirring continuously. Serve the meatballs with a light coating of the creamy gravy, lingonberry jam or lingonberries, mashed or boiled potatoes, and pressed cucumber. (continues)
Salt White pepper 2 Tbsp. unsalted butter (for frying)
For gravy:
1-1/4 c. beef stock 3 Tbsp. cornstarch, dissolved in 2 Tbsp. water 1 Tbsp. soy sauce Freshly ground black pepper 1/2 c. heavy whipping cream
Chiftele
See page 21 for recipe
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Lion’s Head
COUNTRY: CHINA
These large soft meatballs made from a mix of minced fatty pork and water chestnuts hail from the eastern Chinese province of Jiangsu. Seasoned with ginger, rice wine, and sesame oil, lion’s head meatballs are generally cooked through stewing, braising, or simmering in soup, and sometimes are even fried or placed in casseroles. They’re almost always served with a “mane” of cabbage.
INGREDIENTS:
1lb. ground pork (not too lean) 2 Tbsp. soy sauce 1 Tbsp. Shaoxing or dry marsala wine 1 tsp. fresh ginger, finely minced 1 tsp. sesame oil 1/4 c. (about 4 oz.) canned water chestnuts, drained and finely minced 1 green onion, finely chopped 1 c. vegetable oil 1/2 lb. Chinese cabbage (bok choy) 1 qt. water 1 tsp. kosher salt, plus more as needed 1 small bundle bean thread noodles, soaked in warm water to reconstitute Steamed rice, for serving
PREPARATION:
In a large bowl, mix ground pork, soy sauce, wine, ginger, sesame oil, water chestnuts, and green onions. Divide mixture into 6 portions and shape each into a meatball. Preheat a wok or sauté pan over high heat until wisps of smoke rise from the surface. Add vegetable oil and heat until it begins to shimmer. Using a sloped spoon, gently lower 3 meatballs into oil and brown for 2 to 3 minutes on each side, adjusting heat as needed. You don’t need to cook the meatballs all the way through. Transfer cooked meatballs to a dinner plate and repeat with remaining meatballs. Remove core from Chinese cabbage, leaving inner leaves whole. Cut larger, outer leaves into large segments. In a Dutch oven large enough to hold all the meatballs, add cabbage leaves and place browned meatballs on top of cabbage. Add water and bring to a boil over high heat. Reduce heat to low and simmer uncovered for about 45 minutes, or until broth is flavorful and all cabbage has cooked down. Stir in salt, adding more to taste if necessary. Submerge noodles in broth and let them soften for about 5 minutes. Serve with rice.
While Moroccans cook many kinds of meatballs, their most celebrated meatball dish is kefta mkaouara. Cooked in clay pot called a tajine, mkaouara is a stew of wellseasoned lamb meatballs and eggs cooked in a spicy tomato sauce. It’s a delicious meeting of ancient North African tradition and PersianArab culinary influence.
INGREDIENTS: For sauce:
1 tsp. olive oil 1 onion, diced 2 garlic cloves, minced 2 lbs. tomatoes, diced (or 2 -14 oz cans of sodium-free diced tomatoes, drained) 1-1/2 tsp. paprika 1-1/2 tsp. cumin 1 tsp. salt 1/4 tsp. black pepper 1/8 tsp cayenne powder (optional) 3 Tbsp. fresh parsley, chopped (or 1 Tbsp. dry)
For meatballs:
1 lb. ground beef, 90% lean 1 onion, small, minced 3 Tbsp. fresh parsley, chopped (or 1 Tbsp dry) 1 tsp. cumin 1 tsp. salt 1/2 tsp. cinnamon 1/4 tsp. black pepper 1/8 tsp. cayenne powder (optional)
To finish:
4 eggs
PREPARATION:
Since many kitchens may not have a tajine, this recipe is prepared in a large skillet with a lid. Cast iron works best. Heat oil in skillet with a lid over medium high heat. Add onions and sauté until softened, 2-3 minutes. Add garlic and sauté for 1 minute. Add remaining sauce ingredients and bring mixture to a simmer. Reduce heat to medium low and simmer, covered, for 10-15 minutes while you prepare meatballs. Taste and adjust salt to taste. Mix meatball ingredients in large bowl, mixing with hands until just combined. Scoop about 1 Tbsp. of meat mixture and shape into a 1" ball. Continue until all meat has been shaped. Nestle meatballs in sauce. (You may have extra meatballs, depending on size of your pan. These can be skillet fried, baked for 25 minutes at 350ºF or frozen for later use.) Cover pan and cook for 30-35 minutes. Remove lid and, with large spoon, make 4 deep wells in sauce amidst meatballs. Crack an egg into each well. Return lid to skillet and cook for an additional 10-15 minutes until egg whites are set. Serve immediately with flatbread or rice. (continues)
Polpette
See page 31 for recipe
Traditional Italian American Meatballs
See page 34 for recipe
Pulpety
COUNTRY: POLAND
Polpette
COUNTRY: ITALY
Compared to their American cousins Italian meatballs are rather small and are usually fried or baked and served without sauce. Generally made of beef or veal, they often have cheese, cured meats, or other interesting ingredients that make them delicious street food offerings. This Neopolitan Polpette Fritti recipe is a culinary school classic.
INGREDIENTS:
6 oz. ground beef 6 oz. ground pork 6 oz. ground veal 2 slices white Italian bread, crust removed 8 fl. oz. milk 2 cloves garlic, minced 2 oz. Parmesan cheese, grated 2 eggs, lightly beaten 1/2 oz. Italian parsley, chopped 1/2 oz. pine nuts 1/2 oz. raisins salt and pepper, to taste 4 fl. oz. olive oil (not EVOO), for frying 2 eggs 1 fl. oz. water 8 oz. breadcrumbs, dry
PREPARATION:
Place ground meat into a large bowl. Soak bread slices in milk for a few minutes. Squeeze milk from bread and crumble bread into meat. Add garlic, cheese, beaten eggs, parsley, pine nuts, raisins, salt and pepper. Heat olive oil in a frying pan. Form meatballs by rolling in a circular motion in the palms of your hands. Beat together eggs and water. Coat meatballs in egg then roll them in breadcrumbs. Add meatballs to hot oil, making sure not to touch them once you put them in the pan. Cook for 2-3 minutes on each side, until they’re well browned. Place meatballs in a 350ºF oven to continue cooking for about 10 minutes. Drain meatballs on paper towels. Sprinkle with minced parsley and serve.
While fried beef or pork meatballs, called klopsiki, are common in Poland, this recipe for pulpety is closer to varieties seen in neighboring Germany. These meatballs, sometimes made with veal, are gently poached in stock and then served with a variety of sauces made with staple items in the Polish pantry like mushroom, dill, and sour cream.
INGREDIENTS:
1 onion 2 Tbsp. butter 1 lb. ground beef 1 lb. of ground pork 4 garlic cloves, minced 1/2 c. bread crumbs 1 egg 2 Tbsp. parsley, minced 1/2 Tbsp. salt 1/2 tsp. ground pepper 4 c. broth (chicken, beef or vegetable) 6-8 corns of pepper and allspice each (whole) 4 bay leaves 6 pieces of dried mushrooms 3/4 c. cold water 3 Tbsp. all-purpose flour
PREPARATION
Mince onion and sauté in butter until golden brown. Mix meat together with sautéed onion, minced garlic, parsley, egg, bread crumbs, salt and pepper. With your hands, mix until combined. Heat broth in a medium pot with bay leaves, peppercorns, allspice and mushrooms. Form 2" balls and drop into simmering broth (on low). Simmer for 15 min or until cooked completely through. (Test by cutting one open.) Take cooked meatballs out and strain broth though small strainer or cheese cloth. In small bowl, whisk water and flour. Return broth to pot and heat through. Add water/flour mixture to broth, to make sauce. Bring to boil. Taste
and add salt as necessary, amount will vary according to personal preference. Return meatballs to sauce and heat before serving. Garnish with parsley and serve over Polish potato dumplings or mashed potatoes. (continues)
Tsukune
COUNTRY: JAPAN
The Japanese go for the grill to prepare their meatballs. Ground chicken, seasoned and thickened with starch, is cooked over charcoal in the yakitori style and brushed with tare, a sweet soy sauce, for a nice glaze.
INGREDIENTS: For meatballs:
1 Tbsp. dark sesame oil 4 oz. shiitake mushroom caps, sliced 1-1/2 Tbsp. fresh ginger, peeled, minced, divided 1-1/2 Tbsp. garlic, minced, divided 2 Tbsp. dry sherry 2 tsp. red miso (soybean paste) 1-1/2 lbs. ground chicken 1/2 c. panko (Japanese breadcrumbs) 2 tsp. cornstarch 1/2 tsp. freshly ground black pepper 1/4 tsp. salt 2 green onions, thinly sliced 1 large egg white cooking spray 1 Tbsp. toasted sesame seeds (to finish)
For sauce:
3 Tbsp. mirin (sweet rice wine) 3 Tbsp. lower-sodium soy sauce 1 Tbsp. dark brown sugar 2 tsp. sherry vinegar 1 Tbsp. lime juice 2 tsp. fresh ginger, peeled, grated 1 Serrano chile, thinly sliced
PREPARATION:
Heat small skillet over mediumhigh heat. Add oil to pan, swirl to coat. Add mushrooms, 1 Tbsp. minced ginger, and 1 Tbsp. garlic, sauté 2 minutes. Add sherry and cook 3 minutes or until liquid evaporates and mushrooms are tender. Remove from heat and cool. Place mushroom mixture and miso in a mini chopper; pulse 10 times or until very finely chopped. Combine mushroom mixture, remaining 1-1/2 tsp. minced ginger, remaining 1-1/2 tsp. garlic, chicken, and next 6 ingredients (through egg white) in a bowl. Shape mixture into 1" meatballs (yields about 36). Using 6" flat bamboo skewers, thread 3 meatballs on each. Chill for 30 minutes. For sauce, combine mirin, soy sauce, sugar, and vinegar in a small saucepan. Bring to a boil. Cook 3 minutes or until slightly thickened. Remove from heat and cool slightly. Stir in juice, 2 tsp. grated ginger and serrano. Reserve 2 Tbsp. sauce. Heat a grill pan over medium heat. Coat pan with cooking spray. Place 6 skewers in pan. Cook 9 minutes in pan on grill, turning to brown on all sides. Remove from pan and brush half of sauce over meatballs. Repeat procedure with remaining 6 skewers and sauce. Sprinkle with sesame seeds and serve with reserved sauce.
Cig Köfte
COUNTRY: TURKEY
The most prolific country when it comes to meatballs might be Turkey. It’s estimated that they have more than 200 varieties, each with their own specific combinations of ingredients and cooking methods. Served alone or sometimes in soups or casseroles, with or without sauce, their meatballs are extremely diverse. Perhaps the most unique are cig köfte, a classic Turkishstyle steak tartar that comes from the southeastern part of the country. These delicate meatballs of high-quality, fat-free minced beef mixed with ground wheat, tomato paste, garlic, onion, and a mixture of Turkish spices are kneaded (the longer you knead the mixture, the better) and shaped by hand and bear the imprints of its maker’s fingers. Many people today opt for this modern, vegetarian version.
INGREDIENTS:
5 large ripe tomatoes 2 c. fine bulgur 2 medium onions 5 garlic cloves 2 slices stale bread 1 c. walnut halves 1/2 c. olive oil 1/2 c. pomegranate concentrate 1/4 c. Turkish isot biber (or Mexican chipotle) 1 Tbsp. tomato paste 1 Tbsp. red pepper paste 1 tsp. cumin 1 tsp. salt Finely chopped fresh parsley and green onion for garnish
PREPARATION:
Wash and peel tomatoes. Place in food processor and puree or use a hand grater to finely grate them. Rinse bulgur under cold water in wire strainer for a few minutes. Drain and place in large mixing bowl with tomato puree. Mix well, cover bowl, and set aside for about 1 hour until bulgur is softened. Peel and coarsely chop onions and garlic. Put into food processor with stale bread and walnut halves. Pulverize on high speed until it’s a fine powder. Add this mixture to tomato and bulgur along with remaining ingredients. Knead mixture until all ingredients are well combined. Divide mixture into portions small enough to fit inside food processor. Process each portion on medium speed until smooth. Combine all processed portions together in a large bowl and continue to knead until it has a smooth consistency. Place in bowl and cover with airtight seal, let sit for at least 5 hours or overnight. For final preparation, break off bite-sized pieces of the mixture and mold them into fingerprint shapes. Arrange on serving platter with leaves of Romaine lettuce and slices of fresh lemon for squeezing. (continues)
minutes. Serve alone, with pasta, or spoon a few into a crusty roll and melt provolone or mozzarella on top for a hearty sandwich.
Party Cocktail Meatballs
COUNTRY: UNITED STATES
This sweet and tangy Welch’s Grape Jelly Meatballs recipe is a bit of a “cheat” because it uses frozen meatballs, but it made its way into our collection because these meatballs are a big hit with kids and adults alike, plus a super easy Super Bowl party treat to make.
INGREDIENTS:
1 squeeze bottle (20 oz.) Welch’s grape jelly 1 bottle (18 oz.) Sweet Baby Ray’s Barbecue Sauce 1 package (2lbs.) frozen prepared meatballs
Traditional Italian American Meatballs
COUNTRY: UNITED STATES
This recipe for traditional meatballs ItalianAmerican style comes right out of the kitchen at Rao’s, one of New York’s oldest and most wellrespected Italian restaurants.
INGREDIENTS:
1 lb. lean ground beef 1/2 lb. ground veal 1/2 lb. ground pork 2 large eggs 1 c. Pecorino Romano cheese, freshly grated 1-1/2 Tbsp. Italian parsley, chopped 1/2 small clove garlic, peeled, minced Pinch Kosher or sea salt, to taste Pinch freshly ground pepper, to taste 2 c. fresh bread crumbs (use stale bread, not processed crumbs) 2 c. lukewarm water 1c. good quality olive oil, for frying Marinara sauce (use your favorite)
PREPARATION:
Combine beef, veal, and pork in large bowl. Add eggs, cheese, parsley, garlic, and salt and pepper to taste. Using hands, blend ingredients together, mixing in bread crumbs. Slowly add water, a cup at a time, until mixture is quite moist. Shape into 2-1/2" to 3" balls. Heat oil in large sauté pan. When oil is very hot but not smoking, fry meatballs in batches. When bottom half of the meatball is very brown and slightly crisp, turn and cook top half. Remove from heat and drain on paper towels. Lower cooked meatballs into simmering marinara sauce and cook for 15
PREPARATION:
Add grape jelly and barbecue sauce to a slow cooker and stir well to blend. Pour in meatballs and stir to coat. Cover and cook on high for 3-1/2 hours, stirring occasionally during cook time, until meatballs are heated through and sauce is simmering. If you serve in slow cooker to keep warm, turn heat to low or warm.
