The meatball is versatile. You need an appetizer? Whip up some of these and stick them on the table with a pile of toothpicks as people arrive (people can skewer their own meat – no need for you to do them all one by one).
Need a side dish? Each of these 3 options below pair well with some exciting international cuisines.
And, of course, any of them can be used as a main dish.
1. Indian Meatballs and Raita Sauce
Indian meatballs are called Koftas. These are highly flavoured and have a little kick. The meatballs’ spiciness is balanced with a cool yogurt-cucumber sauce.
Serves: 10
Prep time: 20 minutes
Cook time: 5-7 minutes
Difficulty: Easy
Cost:
Ingredients
Meatballs:
7.5 mL (1 1/2 teaspoons) freshly grated ginger, or 3 mL (3/4 teaspoon) dry ginger
5 mL (1 teaspoon) curry powder
2 mL (1/2 teaspoon) salt
1 mL (1/4 teaspoon) ground red pepper
1 mL (1/4 teaspoon) ground cumin
1 mL (1/4 teaspoon) ground fennel
1 small onion, chopped (125 mL, or 1/2 cup)
2 cloves garlic, minced
455 grams (1 pound) ground beef
Sauce:
250 mL (1 cup) plain yogurt
7.5-centimetre (3-inch) section of cucumber, chopped (125 mL, or 1/2 cup)
30 mL (2 tablespoons) chopped red onion
1 clove garlic, minced
Instructions
- In a large bowl, whisk the ginger, curry, salt, red pepper, cumin and fennel to combine. Add the onion and garlic, mixing to combine. Gently mix in ground beef just to combine
- Heat broiler and place oven rack 7.5 to 10 centimetres (3 to 4 inches) from heat source. Form into rounded balls, about 2.5-centimetres (1-inch) in diameter; place on rimmed baking sheet
- Broil 10 centimetres (4 inches) from the heating element, turning once, until done – 6 to 7 minutes
- Sauce: In a bowl, mix the yogurt, cucumber, onion and garlic to combine. Serve with meatballs
2. Swedish Meatballs and Gravy
These are a delicious mixture of allspice-spiked meatballs served with a brown sauce and jelly. Traditionally, the jam is lingonberry, but cranberry is also scrumptious.
Serves: 15 (3 meatballs per serving)
Prep time: 30 minutes
Cook time: 10 minutes
Difficulty: Easy
Cost:
Ingredients
Meatballs:
125 mL (1/2 cup) breadcrumbs
30 mL (2 tablespoons) butter
1 small onion, chopped (125 mL, or 1/2 cup)
50 mL (1/4 cup) milk
1 egg
2 mL (1/2 teaspoon) salt
1 mL (1/4 teaspoon) ground black pepper
1 mL (1/4 teaspoon) allspice
455 grams (1 pound) ground beef or ground pork
225 grams (1/2 pound) ground pork
Sauce:
1 can (410 grams, or 14.5 ounces) beef broth, divided
50 mL (1/4 cup) flour
15 mL (1 tablespoon) butter
30 mL (2 tablespoons) chopped onions
125 mL (1/2 cup) heavy cream
2 mL (1/2 teaspoon) salt
2 mL (1/2 teaspoon) pepper
Jelled cranberry sauce or lingonberry jam (optional)
Instructions
- Heat broiler and place oven rack 7.5 to 10 centimetres (3 to 4 inches) from heat source. In medium pot on medium-high heat, melt butter. Add onion and cook 3 minutes, or until translucent. Add milk and bring to a simmer. Add bread crumbs, stir to combine and remove from heat to cool
- Whisk egg with salt, pepper and allspice. Add breadcrumb mixture and stir to combine. Add beef and pork and mix to combine. Form rounded balls, about 2.5-centimetres (1-inch) in diameter; place on rimmed baking sheet
- Cook meatballs about 10 centimetres (4 inches) from heating element until just cooked through, about 7 minutes
Sauce:
- Whisk 125 mL (1/2 cup) broth with the flour until smooth
- In a medium pot on medium heat, melt the butter. Add the onions and cook until golden brown, about 1 minute. Add the remaining broth, heavy cream, salt and pepper
- Bring to a boil and cook 2 minutes, or until thickened*
- Serve meatballs with brown sauce and, if desired, cranberry sauce
3. Asian Meatballs and Dipping Sauce
These Asian-inspired appetizers are a little pesky to roll into balls, but well worth it. Just be gentle. Alternatively, you could use ground pork, which is a little sturdier and easier to work with.
Serves: 10 (3 meatballs per serving)
Prep time: 25 minutes
Cook time: 7 minutes
Difficulty: Easy
Cost:
Ingredients
Meatballs:
2 cloves garlic, minced
15 mL (1 tablespoon) soy sauce
1 large egg
5 mL (1 teaspoon) ground ginger
5 mL (1 teaspoon) toasted sesame oil
125 mL (1/2 cup) Panko breadcrumbs, or unflavoured breadcrumbs
1 1/2 scallions, green and white parts finely sliced (125 mL, or 1/2 cup)
455 grams (1 pound) ground chicken
Sauce:
50 mL (1/4 cup) honey
10 mL (2 teaspoons) soy sauce
2 cloves garlic, minced
10 mL (2 teaspoons) freshly squeezed lemon juice
2 mL (1/2 teaspoon) cornstarch
1 mL (1/4 teaspoon) ground ginger, or 3 mL (3/4 teaspoons) freshly grated ginger
Instructions
- In a large bowl, whisk garlic, soy sauce, egg, ginger and sesame oil to combine. Add the breadcrumbs and scallions; mix to combine. Add the chicken and mix just to combine
- Heat broiler and place oven rack 7.5 to 10 centimetres (3 to 4 inches) from heat source. With slightly water-moistened hands, gently form mixture into balls, about 2.5-centimetres (1-inch) in diameter; place on rimmed baking sheet
- Broil, turning once, until done – 6 to 7 minutes
- Sauce: In a small pot over medium-high heat, melt the honey. In a small bowl, whisk the soy sauce, garlic, lemon juice, cornstarch and ginger to combine; add to honey. Stirring, bring mixture to a boil and cook 2 minutes. Cool and serve with meatballs
Do you have a special dish you serve at gatherings? Share your recipe in the comments section below!
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