Meatballs 3 Ways

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

1. 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
2. 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
3. Broil 10 centimetres (4 inches) from the heating element, turning once, until done – 6 to 7 minutes
4. 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

1. 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
2. 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
3. Cook meatballs about 10 centimetres (4 inches) from heating element until just cooked through, about 7 minutes

Sauce:

1. Whisk 125 mL (1/2 cup) broth with the flour until smooth
2. 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
3. Bring to a boil and cook 2 minutes, or until thickened*
4. 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

1. 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
2. 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
3. Broil, turning once, until done – 6 to 7 minutes
4. 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!