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Chinese culinary influence shaped these bouncy meatballs that are typically served in pho in Vietnam. The meat (typically beef, but sometimes pork or chicken) is chopped to a wet paste, then cooked into a springy ball. Read more

EIL Community Cookbook

This Prussian version of meatballs is a German delicacy. Generally made with finely minced veal, flavored with anchovies and lemon and bound with egg and cream, the meaty morsels are simmered in stock, and served in a butter and wine based sauce. Read more

EIL Community Cookbook

These small, slightly flattened and pan-fried meatballs made of minced or ground meat (usually pork.) Frikadeller are a popular dish in Denmark and territories colonized by the Danes. Read more

EIL Community Cookbook

One of the most popular styles of Greek meatballs are keftedes. Made with lamb and sometimes beef, mixed with soaked bread and seasonings, then fried until crispy, they’re often served as an appetizer with tangy tzatziki. Read more

EIL Community Cookbook

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What’s a trip to IKEA without a stop in the café for some Swedish meatballs and lingonberry jam?! These tasty treats are typically made with a mix of pork and beef, pan-fried and coated in white gravy. Read more

EIL Community Cookbook

While fried beef or pork meatballs, called klopsiki, are common in Poland, this recipe for pulpety is closer to varieties seen in neighboring Germany. Read more

EIL Community Cookbook

Compared to their American cousins, Italian meatballs are small, usually fried or baked and served without sauce as street food. Generally made of beef or veal, they often have cheese, cured meats, or other interesting ingredients. Read more

EIL Community Cookbook

While Moroccans cook many kinds of meatballs, their most celebrated meatball dish is kefta mkaouara. Cooked in clay pot called a tajine, mkaouara is a stew of well-seasoned lamb meatballs and eggs cooked in a spicy tomato sauce. Read more

EIL Community Cookbook

These large soft meatballs made from a mix of minced fatty pork and water chestnuts hail from the eastern Chinese province of Jiangsu. Seasoned with ginger, rice wine, and sesame oil, lion’s head meatballs are usually served with a "mane" of cabbage. Read more

EIL Community Cookbook

In Romania, they efficiently condense the traditional plate of meat and potatoes into one item with these meatballs. These fried balls mix ground pork and grated potatoes and are usually served with mustard or used to fill a hearty sandwich. Read more

EIL Community Cookbook

English meatballs, called faggots, are like a compact version of liver and onions. Ground pork is mixed with organ meat, cooked in fat, roasted, and then served with an onion and stock gravy. Traditional accompaniments are mashed potatoes and peas. Read more

EIL Community Cookbook

Turkish cig köfte are delicate meatballs of high-quality, fat-free minced beef mixed with ground wheat, tomato paste, garlic, onion, and spices, They are shaped by hand and bear the imprints of the maker's fingers. This is a vegetarian version. Read more

EIL Community Cookbook

The Japanese go for the grill to prepare their meatballs. Ground chicken, seasoned and thickened with starch, is cooked over charcoal in the yakitori style and brushed with tare, a sweet soy sauce, for a nice glaze. Read more

EIL Community Cookbook

This recipe for traditional meatballs Italian-American style comes right out of the kitchen at Rao’s, one of New York’s oldest and most well-respected Italian restaurants. Read more

EIL Community Cookbook

This sweet and tangy Welch’s Grape Jelly Meatballs recipe is a bit of a “cheat” because it uses frozen meatballs. It made its way into our collection because they're a bit hit with kids and also a super (as in Super Bowl) easy party favorite! Read more

EIL Community Cookbook

A favorite snack in the Netherlands, bitterballen are small fried balls of beef ragout. The smooth textured ragout is a thick gravy made by cooking shredded beef or other meat with stock and seasonings. Read more

EIL Community Cookbook

On the cover: this creamy bisque uses the unusual but delicious pairing of rich pumpkin with sweet Georgia shrimp for a warm and filling meal. Read more

EIL Community Cookbook

This seafood chowder is a variation of my grandmother’s fish and clam chowder that she used to make us when we would visit her in Virginia. The hot buttered crackers which were a staple at Atlanta country clubs are a perfect accompaniment. Read more

EIL Community Cookbook

David Butler is not a man known for his cooking skills, so we could hardly request a recipe from him. Fortunately, we do know where he likes to eat and Delaney's Bistro & Bar provided us with this beer cheese soup recipe with bacon for extra yum! Read more

EIL Community Cookbook

Lisa Cenicola was gracious enough to provide this soup recipe to us at our request, in addition to her favorite, because one transplanted New Yorker was desperate for a good Pasta Fagioli. Read more

EIL Community Cookbook

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Belinda Thomas V2

sea Palms Realty

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