Food

16 Meatball Recipes from Around the Globe

From kofta to fish balls to tsukune, the whole world loves balls of meat

By SAVEUR Editors

May 6, 2016

From classic Italian meatballs to cream-sauced Swedish meatballs, these hearty recipes are perfect comfort food.

Swedish Meatballs with Mashed Potatoes (Køttbullar mit Potatismos) — In Sweden meatballs are served plain, as a snack; on a sandwich with beet salad; or as they are here, with mashed potatoes, creamy gravy, and tart lingonberry preserves. Get the recipe for Swedish Meatballs with Mashed Potatoes (Køttbullar mit Potatismos) »Todd Coleman

tsukune — These full-flavored chicken meatballs get dressed with a sweet and salty glaze. Get the recipe for Japanese Grilled Chicken Meatballs »Matt Taylor-Gross

Moroccan Meatballs with Arugula — These lamb meatballs are simmered in a harissa-spiked tomato sauce, served over peppery arugula, and drizzled with bright yogurt-thickened aïoli. Get the recipe for Moroccan Meatballs with Arugula »Ingalls Photography

Beef and Lamb Koftas with Mustard — Ground lamb adds rich flavor to this traditional Turkish meatballs. Serve them simply with mustard for a first course, or with rice or pasta for something more substantial. Get the recipe for Beef and Lamb Koftas with Mustard »Cem Talu

Welsh-Style Pork Meatballs with Onion Gravy (Faggots with Onion Gravy) — These liver-enriched pork meatballs, named for the old northern British term for uncased sausage, are delicious doused in a buttery onion gravy. Get the recipe for Welsh-Style Pork Meatballs with Onion Gravy (Faggots with Onion Gravy) »Helen Rosner

Frikadelki Turkey Meatball Soup with Fermented Herbs — A simple onion–potato broth acts as the poaching liquid for tender turkey meatballs, the whole thing punched up with pungent, fermented dill, basil and parsley. Get the recipe for Frikadelki in Broth with Fermented Herbs »Justin Walker

Sharp Cheddar and Pork Sausage Balls — These holiday favorites benefit from a spicy, sage-heavy bulk pork sausage. Get the recipe for Cheddar and Sausage Balls »Marcus Nilsson

Classic Meatballs — The key to making these meatballs is to brown them first in a skillet and then braise them in a sauce of red wine and tomatoes. Serve them with crusty bread or spaghetti to sop up the sauce. Get the recipe for Classic Meatballs »Todd Coleman

Beet Stew with Lamb Meatballs — For this traditional Iraqi-Jewish dish, ground-lamb meatballs are braised in a vibrant beet stew. Get the recipe for Beet Stew with Lamb Meatballs »

Middle Eastern kibbeh is a finely ground paste of bulgur, onions, and lamb or beef, which is formed into patties or balls, filled with coarsely ground, sweetly spiced meat, onions, and pine nuts, and deep-fried. Get the recipe for Kibbeh (Beef and Bulgur Wheat Meatballs) »Todd Coleman

Sardine Miso Ball Soup — "Sardines" and "miso soup" probably don't go in the same sentence very often, but here they make a great pair. Get the recipe for Sardine Miso Ball Soup »André Baranowski

Redolent of oregano and mint, these meatballs are served in northern Greece as a meze with fried potatoes or steamed rice. Get the recipe for Meatballs in Tomato Sauce (Keftedes me Saltsa Domata) »Todd Coleman

These succulent Sichuan meatballs are fried until crisp, then coated with a sweet and sour sauce. Get the recipe for Tangcu Muli Rouwan (Sweet and Sour Pork Meatballs) »Ariana Lindquist

Pork Roll Meatball Sandwich — Two great New Jersey tastes that taste great together: juicy meatballs fortified with New Jersey pork roll (a.k.a. Taylor ham). Get the recipe for New Jersey Pork Roll Meatball Sub »Matt Taylor-Gross

Lamb Meatball and Egg Tagine — Cumin- and paprika-spiced kefta (lamb meatballs), baked eggs, and kalamata olives are the hallmarks of this elegant tagine from the Moroccan restaurant Le Timgad in Paris. Get the recipe for Kefta Tagine (Lamb Meatball and Egg Tagine) »Landon Nordeman

Fish Balls in Tomato Sauce — A spicy tomato sauce injects bright flavor into these fish balls, a North African Jewish delicacy. Get the recipe for Fish Balls in Tomato Sauce »Todd Coleman

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