50 Meatball Recipes

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

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Photo By: Charles Mssters

Photo By: Steve Giralt

Photo By: Charles Mssters

Photo By: Steve Giralt

Photo By: Charles Mssters

Photo By: Steve Giralt

Photo By: Steve Giralt

Italian (No. 1)

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.

Stuffed Italian (No. 2)

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

Vietnamese (No. 8)

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.

Swedish (No. 14)

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. 

Mole (No. 20)

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.

Japanese (No. 33)

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.

Thai Shrimp (No. 45)

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.

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