March 9 is Meatball Day, a time to celebrate one of the world’s oldest staples. The simple dish of balled-up minced meat has found its way into almost every national cuisine, from Italy to Israel to Canada. So join us as we sample meaty globes from around the globe – trust us, it’s going to be a ball.
Italian (“big a-spicy”) meatballs
Italy is our first stop on our meatball tour, home to those iconic meatballs served with pasta or in submarine sandwiches by a fat, moustachioed man in a white apron. These are typically made of ground beef, pork or a mixture of both, seasoned with basil, garlic and other herbs and finally cooked in a tomato and red wine sauce. Here is a great recipe
from BBC Good Food.
Ikea-style Swedish meatballs
Moving further north we arrive in snowy Sweden, whose time-honoured meatball reputation has been bolstered in recent years by, of all places, the famous meatballs served in the cafe of Swedish furniture giant Ikea. But you don’t need to go shopping for homewares to experience these classic Swedish meatballs with gravy
Israeli meatballs with tahini
Our journey continues east to the Biblical “Land of Milk and Honey” and these kosher meatballs made with beef, turkey or veal, pan-seared with garlic and cumin and served with homemade tahini sauce. Mazel Tov!
Persian meatballs (kooften)
1A zesty and exotic take on beef meatballs from Iran. Kooften
is cooked with beef ground into a fine paste, making the balls smooth and malleable, and tomato, lemon and burberries, giving an intense aroma and spicy, zesty taste.
Indian vegetarian “meatball” curry
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