50 Meatballs

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

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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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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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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.

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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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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.