50 Meatballs

Serve meatballs tonight! Make a classic — or find a new recipe. 

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Meatballs_StuffedItalian_0008.tif

Italian (No. 1)

Photo by: Charles Mssters

Charles Mssters

Italian (No. 1)

Four Ways to Cook Meatballs

  • Bake: Arrange on a parchment-lined baking sheet; bake at 425 degrees F, about 15 minutes for 2-inch meatballs.
  • Broil: Arrange on a broiler pan coated with cooking spray; broil 5 to 8 minutes for 2-inch meatballs.
  • Deep-Fry: Cook, in batches, in 2 inches of 350 degrees F vegetable oil, 3 to 6 minutes for 1-inch meatballs (small meatballs are best for deep-frying).
  • Pan-Fry: Cook, in batches, in 1/2 cup vegetable oil over medium-high heat, turning, 8 to 10 minutes for 2-inch meatballs; pour off the excess fat before adding any sauce.

Beef

1. Italian Mix 1 pound ground beef, 1/2 cup grated Parmesan, 1/4 cup each breadcrumbs, chopped parsley and milk, 2 grated garlic cloves, 1 egg and 1 teaspoon kosher salt; season with pepper. Form into balls; bake. Simmer in 2 cups each marinara and water, 20 minutes.

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FNM_Cover_0315118653a.tif

Stuffed Italian (No. 2)

Photo by: Steve Giralt

Steve Giralt

2. Stuffed Italian Stuff Italian Meatballs (No. 1) with a provolone cube before baking.

3. Picadillo Mix 1 pound ground beef, 2 sliced scallions, 1 grated garlic clove, 1 egg and 3/4 teaspoon each cumin and kosher salt. Form into balls; bake. Simmer in 1 cup each chicken broth and salsa with 1/4 cup each raisins, Spanish olives and chopped cilantro, 15 minutes.

4. Chimichurri Puree 2 cups each parsley and cilantro with 3 garlic cloves. Mix half of the herb paste with 1 pound ground beef, 1/4 cup each breadcrumbs, chopped parsley and milk, and 1 egg; season with salt and pepper. Form into balls; broil. For the sauce, pulse the remaining paste with 1/3 cup olive oil and 3 tablespoons red wine vinegar, and salt and pepper.

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

6. Barbecue Mix 1 pound ground beef brisket, 3/4 cup crumbled cornbread, 1/2 grated onion, 1 egg, 4 teaspoons chili powder, 1/2 teaspoon chipotle chile powder and 1 teaspoon kosher salt. Form into balls; bake. Simmer in 1 cup each barbecue sauce and beer, 10 minutes.

7. African Mix 1 pound ground beef, 1 egg, 1 teaspoon each grated ginger, curry powder and kosher salt, and a pinch of cayenne. Form into balls; broil. Simmer in 2 cups spicy marinara whisked with 1/4 cup each water and creamy peanut butter, 15 minutes.

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FNM_Cover_0315118703.tif

Vietnamese (No. 8)

Photo by: Steve Giralt

Steve Giralt

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

9. Hoisin Mix 1 pound ground beef, 1/2 cup panko, 2 grated garlic cloves, 2 sliced scallions, 1 egg and 1 teaspoon each sugar, sesame oil, soy sauce and grated ginger. Form into balls; pan-fry. Simmer in 1/2 cup each water and hoisin sauce whisked with 1 tablespoon each Sriracha, ketchup, rice vinegar and honey, 3 minutes.

10. Korean Mix 1 pound ground beef, 1/2 cup panko, 2 teaspoons grated ginger, 1 egg and 1/2 teaspoon each sesame oil and kosher salt. Form into balls; bake. Simmer in 1/2 cup each water, brown sugar and chopped kimchi, 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon gochujang (Korean chile paste) and 1/2 teaspoon cornstarch, 3 minutes.

11. Irish Pulse 8 ounces each sliced corned beef and ground beef, 2 slices seeded rye bread, 1/2 cup grated cheddar and 1/4 cup chopped chives in a food processor. Form into balls; pan-fry. Simmer in 1 cup each chicken broth and hard cider, and 1/2 cup mashed potatoes, 20 minutes.

12. Hungarian Pulse 2 slices rye bread, 1/4 onion, 1 egg, 1 tablespoon paprika and 1 teaspoon kosher salt in a food processor; mix with 1 pound ground beef. Form into balls; bake. Simmer 1 cup chicken broth whisked with 1 tablespoon flour, 8 minutes. Off the heat, whisk in 1/2 cup sour cream and 1 tablespoon ketchup. Add the meatballs; top with paprika.

13. Ukrainian Soak 2 slices white bread in water; squeeze dry and tear. Mix with 1 pound ground beef, 1/2 minced onion, 1 grated garlic clove, 2 tablespoons each chopped parsley and dill, 1 egg and 1 teaspoon kosher salt; season with pepper. Form into balls; roll in breadcrumbs and drizzle with olive oil. Bake 30 minutes. Serve with sour cream.

FNM_Cover_0315118653a.tif

FNM_Cover_0315118653a.tif

Swedish (No. 14)

Photo by: Steve Giralt

Steve Giralt

14. Swedish Soak 2 slices white bread in milk; squeeze dry and tear. Mix with 8 ounces each ground beef and pork, 1 egg, 1/4 grated onion and 3/4 teaspoon allspice; season with salt. Form into balls. Pan-fry in 3 tablespoons butter in a nonstick skillet; remove. Whisk in 2 tablespoons flour, then 1 1/2 cups beef broth and 1/2 cup heavy cream. Add the meatballs; simmer 10 minutes. Top with lingonberry jam.

15. Slovakian Mix 1 pound ground beef, 2 tablespoons chopped chives and 1 teaspoon each dried minced onion and kosher salt. Form into balls; simmer in 2 cups ketchup whisked with 1 cup spicy ketchup, 1/2 cup currant jelly and a splash of dry sherry, 15 minutes.

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

17. Meatloaf Mix 1 pound meatloaf mix, 1/2 cup each grated onion and breadcrumbs, 1 egg, 1 tablespoon each Worcestershire sauce and Dijon mustard, 2 teaspoons chopped thyme and 1 teaspoon kosher salt; season with pepper. Form into balls and brush with a mix of 1/2 cup ketchup and 1/4 cup brown sugar; bake.

Poultry

18. Thanksgiving Mix 1 pound ground turkey, 1 cup each crushed stuffing mix and grated sweet potato, 1/2 grated onion, 1 egg, 1 teaspoon poultry seasoning and 1/2 teaspoon kosher salt. Form into balls; pan-fry. Simmer in 1 cup gravy whisked with 1/2 cup each chicken broth and dried cranberries, 5 minutes.

19. Buffalo Mix 1 pound ground chicken, 3/4 cup panko, 1/2 cup each shredded carrots and chopped celery, 3 chopped scallions, 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.

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Meatballs_Mole_Vietnamese_0053.tif

Mole (No. 20)

Photo by: Charles Mssters

Charles Mssters

20. Mole Mix 1 pound ground turkey, 1/2 cup panko, 1/2 grated onion, 2 tablespoons chopped cilantro, 1 egg, 1 teaspoon each chili powder and kosher salt, 1/2 teaspoon cumin and a pinch each of chipotle chile powder and pepper. Form into balls; broil. Simmer in 1 1/2 cups water whisked with 2 tablespoons mole paste, 10 minutes. Top with sesame seeds and cilantro.

21. Southern Puree 6 bacon strips. Mix with 1 pound ground turkey, 1/2 cup panko, 1/2 grated onion, 2 tablespoons chopped parsley, 1 egg, 1 teaspoon each chili powder and kosher salt, and 1/4 teaspoon cayenne; season with pepper. Form into balls; broil. Simmer in 1/2 cup each water and barbecue sauce with 2 tablespoons bourbon, 10 minutes.

22. Jamaican Saute 1/4 cup chopped scallions, 1 minced seeded Scotch bonnet chile and 1/2 teaspoon each allspice, curry powder and chopped thyme in 1 tablespoon vegetable oil, 4 minutes; cool. Mix with 1 pound ground chicken, 2 slices chopped white bread and 1 egg. Form into balls; bake. Toss with mango chutney. Top with cilantro.

23. Moroccan Soak 2 slices white bread in water; squeeze dry. Mix with 1 pound ground chicken, 1 grated garlic clove, 2 tablespoons each chopped cilantro, mint and preserved lemon, and 1/2 teaspoon each cinnamon, cumin and kosher salt. Form into balls; deep-fry. Serve with Greek yogurt mixed with harissa.

24. Matzo Ball Soup Mix 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 kosher salt; season with pepper. Form into 1-inch balls; simmer in 4 cups chicken broth with 1 each chopped carrot and celery stalk, 5 minutes. Top with dill and celery leaves.

25. Cheesy Spinach Mix 1 pound ground turkey, 1 cup thawed frozen chopped spinach (squeezed dry), 1/2 cup each panko, ricotta and shredded mozzarella, 1 egg and 3/4 teaspoon each lemon zest, red pepper flakes and kosher salt. Form into balls; broil.

26. Tuscan Mix 1 pound ground chicken, 1/2 cup panko, 1/4 cup each chopped basil, scallions and crumbled goat cheese, 2 tablespoons chopped oil-packed sun-dried tomatoes, 1 egg and 1 teaspoon kosher salt. Form into balls; broil. Simmer in 1 cup chicken broth with 2 tablespoons butter, 10 minutes.

27. Creamy 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 in 1 1/4 cups heavy cream, 2 tablespoons pesto and a splash of water, 10 minutes.

Lamb

28. Middle Eastern Mix 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 kosher salt, and 1/2 teaspoon each cinnamon, allspice and cayenne. Form into balls; broil. Mix 1 cup plain yogurt with 1/4 cup tahini; add lemon juice, olive oil and salt. Serve with the meatballs.

29. Tandoori Mix 1 pound ground lamb, 1 cup fresh naan breadcrumbs, 1/2 grated onion, 1 egg and 1 teaspoon kosher salt. Form into balls and coat with 1 cup plain yogurt mixed with 2 tablespoons tandoori paste; broil. Serve with naan bread and mango chutney.

30. Spanish Mix 8 ounces each ground lamb and fresh chorizo (casings 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 kosher salt. Form into balls; pan-fry. Puree 1 cup mayonnaise with 4 piquillo peppers and some smoked paprika; serve with the meatballs.

31. Sichuan Mix 1 pound ground lamb, 1/2 cup panko, 3 chopped scallions, 2 grated garlic cloves, 1 egg, 1 tablespoon each mirin, soy sauce, crushed cumin seeds and crushed Sichuan peppercorns, and 1/2 teaspoon each red pepper flakes and kosher salt. Form into balls; pan-fry. Serve with Sriracha mayonnaise.

Pork

32. Dumpling Mix 1 pound ground pork, 1 cup each chopped scallions and napa cabbage, 1/4 cup panko, 1 egg, 2 teaspoons each grated ginger, garlic, soy sauce and rice vinegar, and 1/2 teaspoon each sesame oil, sugar, kosher salt and white pepper. Form into balls; pan-fry. Serve with ponzu sauce.

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FNM_Cover_0315118653a.tif

Japanese (No. 33)

Photo by: Steve Giralt

Steve Giralt

33. Japanese Make Dumpling Meatballs (No. 32), using 1/2 cup scallions; 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; deep-fry. Serve with teriyaki sauce.

34. Ramen Soak one 3-ounce package crumbled ramen noodles (any flavor, packet reserved) in warm water, 5 minutes; drain. Mix with 1 pound ground pork, 2 chopped scallions, 1 chopped hard-boiled egg, the reserved flavor packet and 1 teaspoon each grated ginger and Sriracha. Form into balls; deep-fry. Serve with soy sauce mixed with sambal oelek.

35. Sweet-and-Sour Mix 1 pound ground pork, 1 minced garlic clove, 2 tablespoons each cilantro and fish sauce, and 1/2 teaspoon each kosher salt and white pepper. Form into balls; pan-fry. Serve with sweet-and-sour sauce.

36. Peanut-Coconut Mix 1 pound ground pork, 1/2 cup each chopped scallions and peanuts, and 1 egg white; season with salt and white pepper. Form into balls. Bring one 13-ounce can coconut milk, 1/2 cup rice vinegar, 1/4 cup soy sauce, 6 garlic cloves and 1/2 jalapeno to a boil. Add the meatballs; simmer 45 minutes.

37. Portuguese Pulse 8 ounces each fresh chorizo and peeled shrimp with 1 egg in a food processor. Mix with 1/2 cup each panko and thawed frozen chopped kale (squeezed dry), 2 grated garlic cloves and 3/4 teaspoon each chopped thyme, paprika and kosher salt. Form into balls; pan-fry. Simmer 2 cups chicken broth with 1 cup mashed white beans, 2 bay leaves and 1 teaspoon lemon juice, 10 minutes; add the meatballs.

38. Hawaiian Puree one 12-ounce can Spam. Mix with 8 ounces ground pork, 1/2 cup panko, 1 egg and 1 teaspoon grated ginger; season with pepper. Form into balls; roll in panko and deep-fry. Serve with duck sauce.

39. Jambalaya Pulse 8 ounces each ground pork and andouille sausage, 1/2 cup each chopped onion, celery and bell pepper, 1 egg and 2 teaspoons Cajun seasoning in a food processor. Stir in 1/2 cup uncooked rice. Form into balls; simmer in 2 cups tomato puree, 1 cup water and 1 tablespoon each brown sugar and Worcestershire sauce, covered, 25 minutes.

40. Italian Sausage Mix 8 ounces each ground pork and hot Italian sausage (casings removed), 1 egg, 1/2 cup each grated provolone, Parmesan, breadcrumbs and chopped parsley, 2 grated garlic cloves and 1 teaspoon kosher salt. Form into balls; pan-fry. Serve with jarred vodka sauce.

41. German Sausage Simmer 1 cup beer, 1/2 cup heavy cream and 1 tablespoon grainy mustard, 10 minutes; add chopped parsley. Mix 1 pound raw bratwurst (casings removed), 1 egg, 1 cup chopped drained sauerkraut, 3/4 cup fresh rye breadcrumbs and 1 tablespoon grainy mustard. Form into balls; pan-fry. Add to the sauce.

42. Breakfast Sausage Mix 1 pound pork breakfast sausage (casings removed), 2 chopped thawed frozen waffles, 1 egg and 1/4 teaspoon each cinnamon, nutmeg and pepper. Form into balls; bake. Serve with syrup.

Seafood

43. Crab Mix 1 cup panko, 1/2 cup mayonnaise, 2 teaspoons each chopped parsley, Dijon mustard, lemon juice and Old Bay, and 1 egg. Mix in 1 pound lump crabmeat. Form into balls; roll in flour and pan-fry. Serve with tartar sauce.

44. Salmon Mash two 6-ounce cans salmon; mix with 1/2 cup panko, 1/4 cup each diced boiled potatoes and shallots, 1 egg, 2 tablespoons each chopped dill and creamy horseradish, and 1 tablespoon chopped capers. Form into balls; pan-fry. Serve with more creamy horseradish.

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FNM_Cover_0315118531.tif

Thai Shrimp (No. 45)

Photo by: Steve Giralt

Steve Giralt

45. Thai Shrimp Pulse 8 ounces each peeled shrimp and ground pork, 2 garlic cloves, 1 egg, 1 tablespoon each sugar, sambal oelek, fish sauce and lime juice, and 1/2 teaspoon kosher salt in a food processor. Mix with 1/2 cup each panko, chopped bean sprouts and cilantro. Form into balls; pan-fry. Toss with sweet chili sauce and more cilantro.

46. Swordfish Boil 2 cups orange juice and 1/4 cup each sugar and white vinegar, 15 minutes. Pulse 8 ounces swordfish, 1/2 cup each chopped pancetta, fennel, red onion and panko, 1 egg and 1/2 teaspoon each red pepper flakes and kosher salt in a food processor. Form into balls; deep-fry. Drizzle with the sauce.

Vegetarian

47. Mushroom Saute 8 ounces chopped mushrooms in olive oil; cool. Pulse in a food processor with 1 cup each breadcrumbs and walnuts, 1/4 cup each parsley and dill, 4 chopped scallions, 2 eggs, 2 teaspoons paprika and 1 teaspoon kosher salt. Form into balls; deep-fry.

48. Herb Mix 5 cups fresh breadcrumbs, 1 cup grated Parmesan, 1/4 cup each chopped parsley and basil, 1 grated garlic clove, 5 eggs and 1 teaspoon each kosher salt and pepper. Form into balls; deep-fry 2 to 3 minutes. Simmer in 4 cups marinara, 10 minutes.

49. Eggplant Rub 1 eggplant with olive oil; bake at 400 degrees F until soft, 45 minutes. Cool. Halve, scoop out the flesh and mash. Mix with 3 cups breadcrumbs, 1 cup grated Parmesan, 1/4 cup each chopped mint and parsley, 1 grated garlic clove, 2 eggs and 1 teaspoon kosher salt; season with pepper. Form into balls; deep-fry 2 to 3 minutes. Simmer in 4 cups marinara with 1/4 teaspoon pumpkin pie spice, 10 minutes.

50. Falafel Pulse one 15-ounce can chickpeas (drained and rinsed), 1/4 cup each chopped parsley, cilantro and flour, 2 chopped scallions, 2 grated garlic cloves, 1 egg, 2 teaspoons cumin and 1 teaspoon each baking powder and kosher salt in a food processor. Form into balls; deep-fry. Serve with hummus.

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