Almost every culture has its version of meatballs and claims provenance to this very popular meat dish. Many believe that origins of meatballs come from Persia (Koftas) and believe that Venetian traders brought it over to Italy, however, the oldest mention of ball-shaped meat dish dates back to Qin Dynasty (200BC) with a recipe still in use in the Henan province today – Four Joy Meatballs (four referring to welfare, long lasting, joy and success).
My version of the meatballs is the closest to the traditional Italian Polpettes. Taste and modify your meatballs to what your family loves the most; including meats and spices. If you don’t have bread crumbs use almost cooked or left over rice. They can be made several days in advance, and they freeze super well for a quick week-day dinner.
When picking the meat, you want to make sure you have a proper balance of meat and fat. If using meat that is labeled as lean (turkey, veal, etc) balance it with something that would have higher content of fat, like pork.
My 2 favorite go tos are traditional middle Eastern Koftas and Italian Polettes. The other variations I have made include also:
- Chermoula: The North African version is made with the same base as the Italian Polpettes (without cheese), however, features a very fragrant combination of 1 tsp cumin, 1 tsp coriander, 1 tsp paprika, a pinch of saffron and cayenne pepper.
- Creamy Swedish: Make meatballs using the same base as Italian Poltettes (without cheese and cumin). Sear the meatballs and set aside. In the same pan that you sautéed onions, cook 250g of mushrooms until liquid evaporates. Season with salt and oregano. In the same frying dish, add 1 tbsp of butter, 1 tbsp of flower and cook for a couple of minutes. Slowly add 350 ml of chicken stock and stir to prevent lumps forming. Make sure the chicken stock is warm/boiling before adding to the mixture. Once all chicken stock is absorbed add 1 tbsp of Worcestershire sauce, 2 tsp of Dijon mustard and 1 tsp of lemon juice. Add 1 cup of cream. Return meatballs to the sauce and simmer until they are fully cooked. Garnish with chopped parseley.
- Four Joy: mix 1 tsp minced ginger, 1 tsp chopped spring onions, 1 tsp soy sauce, 500g ground pork, 2 tsp corn starch into a sticky mixture; fry up in vegetable oil and drain on paper towel; in a large dish put 80 ml water with 1 tsp of soy sauce, 2 tbsp of cooking wine, and 1 tbsp of honey and steam for 15 minutes. If the texture is too watery add cornstarch.
I love to serve my meatballs with creamy mashed potatoes, bulgur, cuscus, or on top of pasta. If you are going to cook meatballs in tomato red sauce, after lightly frying them, put them directly into almost finished sauce and simmer for 30-40 minutes.
Koftas
Materials
- 400 gr Lamb
- 400 gr Veal (or beef)
- 1 Large Onion (white chopped)
- 2 tbsp Olive Oil
- 2 Garlic cloves
- 50 gr Roasted Pine nuts (lightly roasted)
- Bunch of Flat Leaf Parseley (dosebased on what your family loves)
- 2 tsp ground Cinnamon
- 1 tsp ground Nutmeg
- 1 tsp All Spice
- Salt & Pepper to Taste
For the Sauce
- 150 gr Tahini paste
- 3 tbsp Lemon Juice
- 1 Clove garlic
- 2 tbsp Vegetable Oil
- 120 ml water
Instructions
- Caramelize onions in olive oil.
- Preheat the oven to 220°C.
- Put all the kofta ingredients except oil in a bowl and mix. Shape into long half finger lengthsize.
- Heat the vegetable oil in a pan and sear the koftas in small batches on all sides untilbrowned.
- Arrange on an oven tray lined with parchment paper. Cook in the oven for 15 mins.
- In a bowl wisk together the tahini paste, and spoon the sauce around the koftas.
- Decorate with chopped parsley and left over pine nuts.
- Serve with hummus,mint yoghurt in a pitta.
Polpetes
Materials
- 2 tbsp vegetable oil
- 250 gr ground veal
- 250 gr ground pork
- 500 gr ground beef
- 1 cup panko breading
- 2 tbsp chopped parsley
- 1/2 cup Parmesan cheese
- 1/2 cup Ricotta (if you don't have Ricotta, substitute with 1/4 cup of milk)
- 2 tsp Kosher Salt
- 1/2 tsp pepper
- 2 tsp cumin
- 1 egg (large, or 2 small)
For the sauce
- 1 tbsp olive oil
- 1 chopped large onion (white, yellow or Spanish)
- 5 whole garlic cloves
- 1/2 cup red cooking wine
- 2 carrots
- 28 oz can of San Marzano tomatoes
- 1 tsp salt
- 1 tbsp sugar
- 1/2 tsp black pepper
Instructions
- Mix all meatball ingredients, with exception of oil, in a bowl. If the texture is too dry add a little bit more milk or water. Try to keep the texture as fluffy aspossible. Shape into meatballs. The size depends on your preference.
- Heat the vegetable oil in a skillet. Working in batches brown the meatballs on all sides. Remove them on a plate lined with paper towel.
- In a dutch oven, heat olive oil and sauté the onions over medium heat until soft and translucent. This should take 5 to 10 minutes. Add the garlic and tomato paste and cook for 1-2minutes. Add wine and cook until the mixture reduces by half. Stir in tomatoes and whole carrots and spices. Simmer for 30 minutes.
- Remove carrots and galic from the sauce, add in the meatballs and simmer for an additional 30minutes.
- Serve hot on cooked spaghetti or with creamy mashed potatoes.
