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Herbed Meatballs: Winter’s Ballsy Comfort Food

Kofta: Afganistan-  Frikadeller:  Denmark –Bikti:  Ukraine-Almondegas:  Portugal –Polpety: Poland – Hanbagu: Japan-  Basko: Indonesia –   Kufteh: Iran – Fasirt: Hungary –Keftedes: Cyprus & Greece –Fleishlaibchen: Austria – Kofte: Turkey – Kafta: Lebanon – Polpette: Italy –Boulettes : France  -Konigsberger: Germany – Kofta: India  - Kefta: Morocco  - Kottbullar: Sweden  -Albondigas: Mexico & Spain –Ballekes: Belgium – Kyufte: Bulgaria  -Meatballs: USA

Meatballs. The name may change depending on where we are in the world, but it’s typically a simple term for a simple food. After all, a meatball is just a ball of ground meat seasoned with herbs and spices and held together with breadcrumbs and eggs. The ball of meat is fried, baked, steamed, sautéed or braised. Although simple, the meatball is quite diverse and extremely unique throughout various regions of the world. Regardless of where you find yourself, meatballs are synonymous with comfort food. In many regions of the world this “cuisine” is served up in cold winter months because it creates warmth and coziness. It’s a meal in and of itself, but it also provides a sense of nostalgia and wellbeing.

Almost all regions of the world have some version of a flavored ball of cooked and ground meat. Each region uses its local flavorings and idiosyncrasies to create a dish so diverse that it’s hard to consider all meatballs in the same category of food. The infinite potential of the meatball is what makes this simple idea of balled and cooked meat so incredibly unique.

The meatball is thought to date back to the Ottoman Empire and to have been spread by the Turks and Afghans. Meatballs thus evolved as the idea spread according to regional tastes, family traditions, economics and the seasonality of local and accessible ingredients. The meatball is a high protein meaty dish with endless possibilities for flavor and texture and an absolutely excellent way of combining meat with herbs and spices. Winter’s cry for protein, warmth and sizzling flavors are answered by meatballs.

Today, the meatball is a food that continues to evolve as accessibility to world foods spreads and our palates change. As with all cuisines today, evolution and fusion have created new ideas, new flavors and new techniques. And, as with all foods and cultures, we celebrate the authentic regional recipes as well as new wave, multicultural-flavored recipes. They all grant us access to exciting and delicious flavors that continue to keep us warm and cozy all winter long!

Here are some regionally authentic and classic recipes as well as some modern, culturally fused recipes. All will reduce the chill of winter with a smile!

Sicilian Style Herbed Meatballs with Stewed Tomatoes & Parmesan Polenta
Serves 6-8

Meatballs

Olive oil
1 lb ground beef
1 lb spicy Italian sausage, ground
1 bulb garlic, chopped fine (2 tablespoons reserved for sauce)
½ cup fresh parsley, chopped fine (2 tablespoons reserved for sauce)
½ cup fresh basil, chopped fine (2 tablespoons reserved for sauce)
½ cup fresh marjoram, chopped fine (2 tablespoons reserved for sauce)
½ cup fresh oregano, chopped fine (2 tablespoons reserved for sauce)
1 tablespoon salt
1 tablespoon cracked pepper
1-3 teaspoons red chili flakes (for spicier meatballs use 3 teaspoons)
½ cup pine nuts, chopped fine
½ cup currants
½ cup Kashi Whole Grain Nuggets or Grape Nuts (substitute with breadcrumbs)
2 eggs, beaten

Sauce

Olive oil
2 tablespoons garlic, chopped fine (reserved from above)
2 tablespoons each fresh parsley, basil, marjoram, and oregano, chopped fine (reserved from above)
2 lbs plum tomatoes, diced fine
½ cup red wine
1 tablespoon salt
1 tablespoon cracked pepper

To make the meatballs, mix ground beef and ground sausage with garlic, fresh herbs, salt, pepper and chili flakes. Use fingers to mix well and squish ingredients together. Make sure the mixture is well blended. Add the chopped pine nuts, Kashi cereal and the currants and again mix very well using fingers. Add the beaten eggs and mix until all ingredients are well combined and moistened by the eggs. The eggs should cause the mixture to bind and stick together.

Form mixture into about 1 to 1¼ inch balls and set aside.

In a large, deep heavy bottom pan heat a few tablespoons of olive oil to a high heat. Sauté meatballs in batches by rolling them around on all sides until well browned. Then, transfer them to another plate with paper towels to absorb any grease.

After all the meatballs are cooked, lower the temperature of the same pan and add another tablespoon of olive oil if necessary. Sauté the garlic until translucent, about 1-2 minutes. Add the fresh herbs and tomatoes, stirring well so to loosen the meatball scraps from the bottom of the pan. Add the red wine and the salt and pepper, again stirring to deglaze the pan. Bring to a low boil for about five minutes. Turn the burner on low and add the meatballs to the sauce stirring gently until the meatballs are covered in the tomato mixture. Cook on low temperature for approximately 30 minutes, making sure you stir gently every few minutes being careful not to break apart the meatballs.

Serve over polenta and pasta with freshly grated parmesan cheese!

The alternative to sautéing meatballs is to bake them in a 375° oven for approximately 30 minutes, until browned and cooked through. Follow the same directions as above for the sauce.

Sausage Parsley Fennel Meatballs with Tomato Cream Sauce
Serves 4

Meatballs

Olive oil
1 lb sweet Italian sausage, ground
4 cloves garlic, chopped fine
1 tablespoon dried fennel seeds
1 teaspoon dried red chili flakes
½ cup fresh parsley, chopped fine
2 tablespoons milk

Sauce

1 12 oz can plain tomato sauce
1 12 oz container heavy whipping cream

To assemble meatballs, use fingers to mix sausage, garlic, fennel seeds, chili flakes and parsley until well combined. Add the milk and mix into sausage mixture. Form into 1 inch balls and set aside. Heat olive oil in a heavy bottomed skillet on high heat. Sauté meatballs, rolling until all sides are well browned. Add the can of tomato sauce, mix gently and cook on medium to low heat for approximately five minutes, stirring occasionally. To make sure meatballs are cooked through, slice one open. If they are not cooked through, continue the cooking process. Turn off the heat and add heavy whipping cream stirring gently until tomato sauce and meatball mixture are all mixed together. Serve over pasta.

Mexican Herbed Chicken Albondigas Soup
Serves 6

Meatballs

1lb ground chicken
Juice and zest of 2 limes
½ cup fresh cilantro, chopped fine
1 teaspoon jalapeño pepper, chopped fine
¼ cup red pepper, chopped fine
1 tablespoon dried cumin
1 teaspoon salt
1 egg, beaten

Soup

Olive oil
2 cloves garlic, chopped fine
1 medium red onion, chopped
1 medium red pepper, chopped
1 medium carrot, chopped
1 medium zucchini, sliced round
1 teaspoon jalapeño pepper, deseeded and chopped fine
1 tablespoon dried cumin
2 teaspoons salt
1 teaspoon cracked pepper
1 teaspoon chili powder
4 cups chicken stock
4 small fresh corn tortillas, sliced in thin strips

To assemble meatballs, use fingers to mix together all ingredients until well blended. Form into balls from 1 to 2 inches in diameter. Set aside.

Heat olive oil in a large soup pan on medium high heat. Sauté garlic, onions, red pepper and carrots for about 5 minutes, stirring constantly. Add zucchini, jalapeños and spices. Mix well, sautéing for another few minutes. Pour in the chicken stock and stir until well combined. Gently lower the meatballs into the pan. Bring to a boil and reduce heat to a low simmer. Cook for another 20 to 30 minutes on low and until meatballs are cooked through. Take off heat and add tortilla strips. Let stand for about 5 minutes before serving.

Garnish with avocado and cotija cheese

Chicken Pesto Linguini & Meatballs
Serves 4

Meatballs

1lb ground chicken
2 cups fresh basil, chopped fine
½ cup pine nuts, chopped
1 bulb garlic, chopped fine (2 tablespoons reserved for sauce)
1 teaspoon salt
1 teaspoon cracked pepper
1 teaspoon red chili flakes
1 egg

Sauce

Olive oil
2 tablespoons garlic (reserved from meatballs)
2 28 oz cans diced tomatoes
Salt and pepper to taste

To assemble meatballs, use fingers to squeeze together ground chicken, basil, pine nuts, garlic, salt and pepper and chili flakes until mixed well. Add the egg and gently bind together. Form into 1 inch balls.

Heat olive oil in a heavy bottom skillet. Sauté garlic for a few minutes and add meatballs, rolling and cooking until browned on all sides. Add the chopped tomatoes and let simmer, stirring gently every few minutes for approximately 30 minutes. Serve over cooked linguini.

Lamb Kefta with Herbed Yogurt
Serves 4

Meatballs

1 lb ground lamb
4 cloves garlic, chopped fine
¼ cup red onion, minced
½ cup fresh mint, chopped fine
½ cup fresh coriander, chopped fine
1 teaspoon dried cumin
½ teaspoon dried cinnamon
½ teaspoon dried allspice
1 teaspoon dried paprika
1 teaspoon salt
½ cup Kashi Whole Grain Nuggets or Grape Nuts (substitute with breadcrumbs)
2 eggs, beaten

Yogurt Sauce

2 cups plain Greek yogurt
½ cup fresh cilantro
1 teaspoon salt

To assemble the meatballs, combine all ingredients except the eggs. Use fingers to mix well making sure all ingredients and spices are all combined well. Form into 1 inch balls. Lamb meatballs can be either grilled on medium high heat (turning until browned on all sides) or baked in a 375° oven for approximately 30 minutes, rolling a few times to makes sure they are browned on all sides.

To make the yogurt sauce, combine all ingredients in a blender or use a hand held processor and blend until smooth.

Serve meatballs with yogurt sauce, in pita sandwiches or over Middle Eastern vegetables and couscous.

Turkey Apple & Herb Meatball & Kale Soup
Serves 6

Meatballs

1 lb ground turkey
½ cup fresh rosemary, chopped fine (2 tablespoons reserved for soup)
½ cup fresh thyme, chopped fine (2 tablespoons reserved for soup)
4 tablespoons garlic, chopped (2 tablespoons reserved for soup)
½ cup grated parmesan
1 teaspoon salt
1 teaspoon cracked pepper
½ cup Fuji apples, chopped fine
½ cup Kashi Whole Grain Nuggets or Grape Nuts (substitute with breadcrumbs)
2 eggs

Soup

Olive oil
2 tablespoons garlic (reserved from above)
1 medium red onion
Rosemary and thyme (reserved from above)
1 cup Fuji apples, chopped medium
1 large bunch kale (dinosaur variety, also known as Italian dark leaf), chopped
4 cups chicken stock
Salt and pepper to taste

To assemble the meatballs, combine all ingredients except the eggs. Mix well using fingers to make sure all ingredients are well combined. Form into 1 inch balls.

Heat olive oil in a large soup pan on medium high heat. Sauté garlic and red onion until translucent, just a few minutes. Add rosemary, thyme and apples. Sauté a few more minutes. Add the chicken stock and kale and gently drop in meatballs. Bring to a boil. Turn burner to low and simmer for another half hour. Season with salt and pepper.

Garnish with a little parmesan cheese.