Around the World in 3 Meatball Dishes

What’s not to love about meatballs? They’re fun-sized treats filled with rich flavors and spices that you can’t get enough of. They come in a range of sizes and can be made with beef, lamb, pork, chicken, and seafood. It’s no wonder that theyrank as one of the ultimate comfort foods.

While the classic spaghetti with red sauce is well-loved all over the world, there are plenty of other meatball recipes from different countries that you cantry. They’re infused with flavors and spices that are unique to their culture.

Take your taste buds on a culinary trip around the world with these 4 meatball recipes.

Spanish Albondigas

This is a traditional Spanish or Mexican soup with small spicy meatballs served with a flavorful broth. They’re usually made with onions, cabbage, carrots, and plenty of herbs and spices such as cilantro, mint, and cumin.

Albondigas is common in tapas menus in Spain where they’re made with a combination of pork and veal. They’re poached in various sauces ranging from tomato and garlic to almond. Mexicans often stuff their meatballs with eggs and serve them in a smoky chipotle sauce. In the Philippines, they have a version called Almondigas where they make it with broth and rice noodles.

Middle Eastern Kofta

Commonly found in the Middle East, koftas are made with an aromatic mixture of lamb, beef, herbs, and spices. When you go to Turkey or Casablanca, you’re bound to see these delectable meatballs sold by street-food vendors. They’re typically grilled on a skewer and come out a little longer and flatter.

Like most Middle Eastern dishes, the key to a good kofta is the spices. While mint, parsley, and onions are the common ingredients, black pepper, cinnamon, and allspice give a richer taste. For maximum authenticity of the flavors of Casablanca and Turkey, serve it with warm pita bread with lettuce, tomatoes, and some garlic yogurt sauce.

Chinese Lion’s Head

Originating from the eastern Chinese province of Jiangsu, Lion’s Head is asoft and large meatball made with a mixture of minced fatty pork and water chestnuts. It’s usually served with a light broth and cabbage, which is said to look like the majestic animal’s mane. Unlike the classic fish balls, it’s meant to be tender and pillowy.

The seasonings for Lion’s Head include ginger, rice wine, and sesame oil. This is especially popular during the Lunar New Year but still serves as a warm and comforting dish all year-round.

These simple but delicious dishes can take you to another country with just one plate. If you’re interested in trying any of these, Farm Rich meatballs come in various sizes and flavors that areperfect for these glo-ball meals.

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