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The ancient Roman cookbook Apicius included many meatball-type recipes. [2] Early recipes included in some of the earliest known Arabic cookbooks generally feature seasoned lamb rolled into orange-sized balls and glazed with egg yolk and sometimes saffron. [3] Poume d'oranges is a gilded meatball dish from the Middle Ages. [4]
However, these meatballs also get a kick of spice from a mix of BBQ sauce, garlic and chili powder. Make them for a summer potluck party or as an appetizer at your next cookout. Ingredients
These are a Swedish variation of the Turkish dolma, and date back to when Charles XII returned to Sweden from the Ottoman Empire. [7] Kalops: Meat stewed with onion, vegetables and spices. Köttbullar: Meatballs made from meat and herbs tightly rolled together, frequently served with mashed potatoes and pickles. Korv Stroganoff
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In Denmark, traditionally, they are made from ground veal, pork or beef (or a blend of two of these meats); chopped onions; eggs; milk (or water); bread crumbs (or oatmeal or flour); salt; and pepper; then formed into balls by using a tablespoon to get the right size frikadelle and flattened somewhat.
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Lion's Head is a dish from the Huaiyang cuisine of eastern China, consisting of large pork meatballs stewed with vegetables.. This is a list of notable meatball dishes.A meatball is ground or minced meat rolled into a small ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. [1]
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