Around the World in Meatballs — Worst Cooks in America

By: Sarah De Heer
Sherrill Moss Solomon

Blue Team Recruit Sherrill Moss-Solomon prepares a meatball recipe inspired by the cuisine of Sweden for the "International Meatballs" main dish challenge as seen on Food Network's Worst Cooks in America, Season 3.

Photo by: Heidi Gutman © 2011, Television Food Network, G.P.

Heidi Gutman,  2011, Television Food Network, G.P.

The second episode of Worst Cooks in America had the remaining 14 recruits thinking international — that is, making meatballs from Sweden, India, Lebanon, France, Spain, Greece and Morocco. For their demos, the teams watched as Bobby took on a Mexican Meatball With Red Chile Tomato Sauce and Queso Fresco, while Anne took on an Italian meatball called Polpettini.

So what is the difference in these meatballs?

- Spanish meatballs are a mixture of ground pork, veal and beef, which are combined with bold flavors like smoked Spanish paprika, cilantro, chile powder and red onion. Get Emeril's recipe for Spanish Meatballs.

- Lebanese meatballs, also known as kofta, are usually made with lamb and are combined with vegetables and spices like cinnamon, nutmeg and cloves, and are then formed around a skewer.

- Greek meatballs, or Keftedes are an all-beef ball, seasoned with mint, oregano and nutmeg, and served with a side of yogurt sauce. Cat Cora uses cucumbers in her sauce recipe for Keftedes.

- Swedish meatballs are a combination of pork and beef meat (or pork and veal), and are seasoned with nutmeg, allspice and white pepper, and are served with a gravy made from beef broth and heavy cream.

- Moroccan meatballs combine lamb with a flavorful mixture of shallots, cinnamon, coriander and mint leaves.

alton brown swedish meatballs
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