50 Recipes for Meatballs, Meatballs, and Meatballs

4 ways to cook delicious meatballs

In the oven: Place on a parchment-lined baking sheet and bake for about 15 minutes at 220°C (for 5 cm meatballs).

In grill mode: Place on a deep baking sheet coated with cooking spray and broil for 5-8 minutes (for 2-inch meatballs).

Deep-fried: Fry in batches in vegetable oil preheated to 180°C (350°F) in a 5cm thick layer for 3-6 minutes (for 2.5cm balls); small meatballs are best for deep-frying.

In a frying pan: Fry in batches over medium-high heat in 1/2 cup vegetable oil, turning, for 8 to 10 minutes (for 2-inch balls); drain off excess fat before adding the sauce.

Made from beef

1. Italian. Combine 1 pound ground beef, 1/2 cup grated Parmesan, 1/4 cup each bread crumbs, chopped parsley, and milk, 2 grated garlic cloves, 1 egg, and 1 teaspoon salt; season with pepper. Form into balls; bake. Simmer in a mixture of water and marinara sauce (2 tbsp.) 20 min.

2. Italian with cheese. Stuff Italian meatballs (No. 1) with cubes of provolone cheese before baking.

3. "Piccadillo". Combine 1 pound ground beef, 2 chopped green onions, 1 grated garlic clove, 1 egg, 3/4 teaspoon each cumin and salt. Form into balls; bake. Simmer for 15 minutes in a mixture of 1 cup each salsa and chicken broth, adding 1/4 cup each raisins, Spanish olives, and chopped cilantro.

4. With chimichurri sauce. Puree 2 cups each of parsley and cilantro with 3 cloves of garlic. Combine half of the paste with 1 pound of ground beef, 1/4 cup each of bread crumbs, chopped parsley, milk, and 1 egg; season with salt and pepper. Form into balls and grill. For the sauce, blend the remaining paste with 1/3 cup of olive oil, 3 tablespoons of red wine vinegar, salt, and pepper.

5. Mexican. In a food processor, pulse 8 ounces each ground beef, fresh chorizo, 1/2 cup crushed tortilla chips, 2 chopped green onions, and 1/4 teaspoon cumin. Form into balls; fry in a skillet. Simmer for 30 minutes in 4 cups chicken broth with 1 cinnamon stick, 1/4 cup cooked rice, and 1 tablespoon tomato paste. Remove the meatballs and cinnamon stick, and puree the remaining sauce.

6. With barbecue sauce. Combine 1 pound ground beef brisket, 3/4 cup crumbled cornbread, 1/2 grated onion, 1 egg, 4 tsp. chili powder, 1/2 teaspoon chipotle chili powder, and 1 teaspoon salt. Form into balls; bake. Simmer for 10 minutes in 1 cup barbecue sauce with 1 cup beer.

7. African. Combine 1 pound ground beef, 1 egg, 1 teaspoon each grated ginger, curry powder, and salt, and a pinch of cayenne pepper. Form into balls and broil. Simmer in 2 cups hot marinara sauce, 1/4 cup each water, and peanut butter for 15 minutes.

8. In Vietnamese. Combine 1/2 cup lime juice, 2 tablespoons each grated carrot, sugar, and fish sauce, and 1 teaspoon Sriracha sauce. Mix 1 pound ground beef, 2 tablespoons each chopped lemongrass, cashews, and Sriracha sauce, 1 minced shallot, and 1 clove of garlic. Form into balls; pan-fry. Serve in lettuce leaves with the carrot mixture, mint, cilantro, and cashews.

9. With hoisin sauce. Mix 450 g of ground beef, 1/2 cup. panko breadcrumbs, 2 grated garlic cloves, 2 sliced ​​green onions, 1 egg, 1 teaspoon each sugar, sesame oil, soy sauce, and grated ginger. Form into balls; pan-fry. Simmer for 3 minutes in 1/2 cup water and 1/2 cup hoisin sauce, mixed with sriracha sauce, ketchup, rice vinegar and honey (1 tbsp each).

10. In Korean. Combine 1 pound ground beef, 1/2 cup panko breadcrumbs, 2 teaspoons grated ginger, 1 egg, 1/2 teaspoon each sesame oil and salt. Form into balls; bake. Simmer for 3 minutes in a mixture of water, brown sugar, and chopped vegetables. kimchi (1/2 cup each), adding 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon gochujang (Korean chili paste) and 1/2 teaspoon cornstarch.

11. In Irish. In a food processor, grind 230 g of sliced corned beef and ground beef, 2 slices rye bread with seeds, 1/2 cup grated cheddar and 1/4 cup chopped chives. Form into balls and fry in a skillet. Simmer for 20 minutes in a mixture of chicken broth and apple cider (1 cup each), adding 1/2 cup mashed potatoes.

12. In Hungarian. In a food processor, pulse 2 slices rye bread, 1/4 onion, 1 egg, 1 tablespoon paprika, and 1 teaspoon salt; stir in 1 pound ground beef. Form into balls; bake. Simmer in 1 cup chicken broth mixed with 1 tablespoon flour for 8 minutes. Remove from heat, stir in 1/2 cup sour cream and 1 tablespoon ketchup. Add meatballs; sprinkle with paprika.

13. In Ukrainian. Soak 2 slices of white bread in water; squeeze dry and crumble with your hands. Mix with 450 g of ground beef, 1/2 chopped onion, 1 grated garlic clove, chopped parsley and dill (2 tablespoons each), 1 egg and 1 teaspoon salt; season with pepper. Form into balls; roll in breadcrumbs and drizzle with olive oil. Bake for 30 minutes. Serve with sour cream.

14. Swedish. Soak 2 slices white bread in milk; squeeze dry and crumble with your hands. Mix with 8 oz (230 g) each ground beef and pork, 1 egg, 1/4 grated onion, and 3/4 tsp (1/4 tsp) allspice; season with salt. Form into balls. Fry in 3 tbsp (45 g) butter in a nonstick skillet; remove from heat. Stir in 2 tbsp flour, then 1 1/2 cups (1/2 cups) beef broth and 1/2 cup (1/2 cup) heavy cream. Add meatballs; simmer for 10 minutes. Top with lingonberry jam.

15. In Slovak. Combine 1 pound ground beef, 2 tablespoons chopped chives, 1 teaspoon each dried minced onion, and salt. Form into balls; simmer in 2 cups ketchup mixed with 1 cup hot ketchup, 1/2 cup currant jelly, and a splash of dry sherry for 15 minutes.

16. In Lebanese. Soak 1/2 cup bulgur in water for 30 minutes; drain. Sauté 2 chopped garlic cloves and 1 chopped onion in olive oil; cool. In a food processor, puree with the bulgur, 1 pound ground beef, 1 egg, 1 teaspoon salt, and 1/4 teaspoon each allspice, cumin, and coriander. Form into 1.5-inch balls, press a few pine nuts into each, and toast in a pan. Serve with yogurt.

17. Meatloaf. Combine 1 pound meatball mixture, 1/2 cup each grated onion and bread crumbs, 1 egg, 1 tablespoon each Worcestershire sauce and Dijon mustard, 2 teaspoons chopped thyme, and 1 teaspoon salt; season with pepper. Form into balls, brush with a mixture of 1/2 cup ketchup and 1/4 cup brown sugar; bake.

From the bird

18. Festive. Mix 450 g of ground turkey, 1 cup of store-bought chopped turkey stuffing, 1 cup shredded sweet potato, 1/2 grated onion, 1 egg, 1 teaspoon poultry seasoning, and 1/2 teaspoon salt. Form into balls; pan-fry. Simmer in 1 cup gravy mixed with 1/2 cup each chicken broth and dried cranberries for 5 minutes.

19. "Buffalo". Combine 1 pound ground chicken, 3/4 cup panko breadcrumbs, 1/2 cup each grated carrots and chopped celery, 3 chopped green onions, 1 egg, and 1 tablespoon Buffalo hot sauce. Form into balls; deep-fry. Toss with 1/2 cup Buffalo hot sauce. Serve with blue cheese dressing.

20. With mole sauce. Combine 1 pound ground turkey, 1/2 cup panko breadcrumbs, 1/2 grated onion, 2 tablespoons chopped cilantro, 1 egg, 1 teaspoon each chili powder and salt, 1/2 teaspoon cumin, and a pinch each chipotle chili powder and pepper. Form into balls; broil. Simmer in 1 1/2 cups water mixed with 2 tablespoons mole paste for 10 minutes. Sprinkle with sesame seeds and cilantro.

21. In the style of the Southern States. Puree 6 strips bacon. Combine with 1 pound ground turkey, 1/2 cup panko breadcrumbs, 1/2 grated onion, 2 tablespoons chopped parsley, 1 egg, 1 teaspoon each chili powder, salt, and 1/4 teaspoon cayenne pepper; season with pepper. Form into balls; broil. Simmer in a mixture of 1/2 cup each water and barbecue sauce with 2 tablespoons bourbon for 10 minutes.

22. In Jamaican. Sauté 1/4 cup chopped green onion, 1 seeded Scotch Bonnet chili, 1/2 teaspoon each allspice, curry powder, and chopped thyme in 1 tablespoon vegetable oil, 4 minutes; cool. Combine with 1 pound ground chicken, 2 slices white bread, and 1 egg. Form into balls; bake. Toss with mango chutneySprinkle with cilantro.

23. In Moroccan. Soak 2 slices of white bread in water; squeeze dry. Mix with 450 g of ground chicken, 1 grated clove of garlic, adding 2 tbsp each of chopped cilantro, mint and pickled lemons, 1/2 tsp each of cinnamon, cumin and salt. Form into balls; deep-fry. Serve with Greek yogurt mixed with harissa sauce.

24. Meatballs with matzo. Combine 1 pound ground chicken, 1/2 cup matzo meal, 1/2 grated onion, 2 tablespoons each chopped dill, parsley, and schmaltz (rendered chicken fat), 1 egg, and 2 teaspoons salt; season with pepper. Form into 1-inch balls; simmer for 5 minutes in 4 cups chicken broth, adding 1 chopped carrot and a celery stalk. Garnish with dill and celery leaves.

25. With cheese and spinach. Combine 1 pound ground turkey, 1 cup thawed chopped spinach (drained), 1/2 cup each panko breadcrumbs, ricotta, and grated mozzarella, 1 egg, and 3/4 teaspoon each lemon zest, red pepper flakes, and salt. Form into balls and broil.

26. Tuscan style. Combine 1 pound (450 g) ground chicken, 1/2 cup (30 g) panko breadcrumbs, 1/4 cup each chopped basil, green onions, and crumbled goat cheese, 2 tablespoons (1/4 cup) chopped sun-dried tomatoes in oil, 1 egg, and 1 teaspoon (1/4 teaspoon) salt. Form into balls; broil. Simmer in 1 cup (1/2 cup) chicken broth with 2 tablespoons (30 g) butter for 10 minutes.

27. With pesto. Make Tuscan Meatballs (No. 26); replace the goat cheese with grated Parmesan and the sun-dried tomatoes with pine nuts. Form into balls; broil. Simmer for 10 minutes in 1 1/2 cups heavy cream with 2 tbsp. pesto sauce and a small amount of water.

From lamb

28. Middle Eastern style. Combine 1 pound ground lamb, 1/2 cup each breadcrumbs and chopped parsley, 1/2 grated onion, 2 grated garlic cloves, 1 egg, 1 teaspoon each coriander and salt, and 1/2 teaspoon each cinnamon, cayenne, and allspice. Form into balls; broil. Combine 1 cup plain yogurt and 1/4 cup tahini; season with lemon juice, olive oil, and salt. Serve with meatballs.

29. With tandoori. Mix 450 g of ground lamb, 1 cup of crumbled fresh naan bread, 1/2 grated onion, 1 egg, and 1 tsp salt. Form into balls, top with 1 cup plain yogurt mixed with 2 tbsp tandoori paste, and grill. Serve with naan and mango chutney.

30. Spanish. Combine 8 ounces each ground lamb and fresh chorizo ​​(casing removed), 1/2 cup breadcrumbs, 1/4 cup each chopped parsley and cilantro, 2 grated garlic cloves, 1 egg, and 1 teaspoon each lemon zest, cumin, Aleppo pepper, and salt. Form into balls; fry in a skillet. Puree 1 cup mayonnaise with 4 piquillo peppers, adding a touch of smoked paprika; serve with meatballs.

31. In Szechuan. Combine 1 pound ground lamb, 1/2 cup panko breadcrumbs, 3 chopped green onions, 2 grated garlic cloves, 1 egg, 1 tablespoon each mirin, soy sauce, crushed cumin seeds, and crushed Sichuan peppercorns, 1/2 teaspoon each red pepper flakes and salt. Form into balls and fry in a pan. Serve with mayonnaise mixed with Sriracha sauce.

Made from pork

32. Chinese dumplings. Combine 1 pound (450 grams) ground pork, 1 cup each chopped green onions and Chinese cabbage, 1/4 cup (1/4 cup) panko breadcrumbs, 1 egg, 2 teaspoons each grated ginger, garlic, soy sauce, and rice vinegar, 1/2 teaspoon each sesame oil, sugar, salt, and white pepper. Form into balls; pan-fry. Serve with ponzu sauce.

33. In Japanese. Prepare meatballs according to recipe #32, using 1/2 cup green onions; add 1/2 cup chopped cilantro and 1 tablespoon miso paste to the meat mixture. Form into balls. Dredge in flour, dip in beaten egg, then roll in panko breadcrumbs; deep-fry. Serve with teriyaki sauce.

34. With ramen noodles. Soak 3 oz (85 g) package of crumbled ramen noodles (any flavor, save the seasoning packet) in warm water for 3 minutes; drain. Combine with 1 lb (450 g) ground pork, 2 chopped green onions, 1 chopped hard-boiled egg, the seasoning from the noodle packet, 1 teaspoon each of grated ginger and Sriracha. Form into balls; deep-fry. Serve with soy sauce mixed with sambal oelek.

35. With sweet and sour sauce. Combine 450 g of ground pork, 1 crushed clove of garlic, 2 tablespoons each of cilantro and fish sauce, and 1/2 teaspoon each of salt and white pepper. Form into balls and fry in a pan. Serve with sweet and sour sauce.

36. With peanuts and coconut milk. Combine 1 pound ground pork, 1/2 cup each chopped green onion and peanuts, and the white of 1 egg; season with salt and white pepper. Form into balls. Bring to a boil with 12 ounces (380 ml) canned coconut milk, 1/2 cup rice vinegar, 1/4 cup soy sauce, 6 cloves garlic, and 1/2 jalapeño. Add meatballs; simmer for 45 minutes.

37. In Portuguese. In a food processor, puree 8 ounces each fresh chorizo, peeled shrimp, and 1 egg. Add 1/2 cup each panko breadcrumbs, frozen shredded kale (thawed, then squeezed dry), 2 grated garlic cloves, 3/4 teaspoon each chopped thyme, paprika, and salt; toss to combine. Form into balls; pan-fry. Simmer 2 cups chicken broth with 1 cup mashed white beans, 2 sage leaves, and 1 teaspoon lemon juice for 10 minutes; add meatballs.

38. In Hawaiian. Puree the stew from a 12-ounce (340-gram) can. Mix with 8 ounces (230-gram) ground pork, 1/2 cup (1/2 cup) panko breadcrumbs, 1 egg, and 1 teaspoon (1 teaspoon) grated ginger; season with pepper. Form into balls; coat in panko breadcrumbs and deep-fry. Serve with duck sauce.

39. Jambalaya. In a food processor, grind 230 g of minced pork and andouille sausages, 1/2 cup each chopped onion, celery, and bell pepper, 1 egg, and 2 teaspoons Cajun seasoning. Stir in 1/2 cup uncooked rice. Form into balls; simmer, covered, in 2 cups tomato puree and 1 cup water, adding 1 tablespoon each brown sugar and Worcestershire sauce, for 25 minutes.

40. With Italian sausage. Mix 230 g of ground pork and hot pepper Italian sausage (without shells), 1 egg, 1/2 cup each grated provolone cheese, Parmesan cheese, bread crumbs, and chopped parsley, 2 grated garlic cloves, and 1 teaspoon salt. Form into balls; fry in a skillet. Serve with store-bought vodka sauce.

41. With German sausages. Simmer 1 cup beer, 1/2 cup heavy cream, and 1 tablespoon grain mustard for 10 minutes; stir in chopped parsley. Combine 1 pound uncooked bratwurst sausages (without casings), 1 egg, 1 cup chopped sauerkraut (drained), 3/4 cup fresh crumbled rye bread, and 1 tablespoon grain mustard. Form into balls; fry in a skillet. Add to the sauce.

42. With sausage mince. Combine 1 pound pork sausage (casing removed), 2 frozen waffles (thawed), 1 egg, 1/4 teaspoon each cinnamon, nutmeg, and pepper. Form into balls; bake. Serve with syrup.

With seafood

43. With crab. Combine 1 cup panko breadcrumbs, 1/2 cup mayonnaise, 2 teaspoons each chopped parsley, Dijon mustard, lemon juice, and Old Bay seasoning, and 1 egg. Stir in 1 pound crab meat. Form into balls, coat in flour, and fry in a skillet. Serve with tartar sauce.

44. With salmon. Mash salmon from 2 x 170g cans; add 1/2 cup panko breadcrumbs, 1/4 cup each diced boiled potato and shallot, 1 egg, 2 tablespoons each chopped dill and horseradish sauce, and 1 tablespoon chopped capers; mix well. Form into balls; fry in a frying pan. Serve with horseradish sauce.

45. With shrimps, Thai style. In a food processor, puree 230g each peeled shrimp, minced pork, 2 cloves garlic, 1 egg, 1 tbsp each sugar, sambal oelek paste, fish sauce, lime juice, and 1/2 tsp salt. Mix with panko breadcrumbs, 1/2 cup chopped bean sprouts, and cilantro. Form into balls; fry in a pan. Toss with sweet chili sauce and cilantro.

46. ​​With swordfish. Simmer 2 cups orange juice with 1/4 cup each sugar and white vinegar for 15 minutes. In a food processor, puree 8 ounces swordfish, 1/2 cup each chopped pancetta, fennel, red onion, and panko breadcrumbs, 1 egg, and 1/2 teaspoon each red pepper flakes and salt. Form into balls; deep-fry. Drizzle with the sauce.

Vegetarian

47. With mushrooms. Sauté 8 ounces (230 g) sliced ​​mushrooms in olive oil; let cool. Puree in a food processor with 1 cup each bread crumbs and walnuts, 1/4 cup each parsley and dill, 4 chopped green onions, 2 eggs, 2 teaspoons paprika, and 1 teaspoon salt. Form into balls; deep-fry.

48. With herbs. Combine 5 cups fresh bread crumbs, 1 cup grated Parmesan, 1/4 cup each chopped parsley and basil, 1 grated garlic clove, 5 eggs, and 1 teaspoon each salt and pepper. Form into balls; deep-fry for 2-3 minutes. Simmer for 10 minutes in 4 cups marinara sauce.

49. With eggplant. Rub 1 eggplant with olive oil; bake at 400°F (200°C) for 45 minutes, until soft. Cool. Cut in half, scrape out the flesh, and mash it. Add 3 cups bread crumbs, 1 cup grated Parmesan, 1/4 cup each chopped mint and parsley, 1 grated garlic clove, 2 eggs, and 1 teaspoon salt; stir to combine and season with pepper. Form into balls; deep-fry for 2 to 3 minutes. Simmer in 4 cups marinara sauce with 1/4 teaspoon pumpkin pie spice for 10 minutes.

50. Falafel. In a food processor, puree 1 1/4-ounce can of chickpeas (drained and rinsed), 1/4 cup each chopped parsley, cilantro, and flour, 2 chopped green onions, 2 grated garlic cloves, 1 egg, 2 teaspoons cumin, 1 teaspoon each baking powder and salt. Form into balls; deep-fry. Serve with hummus.



Votes: 11