Best Meatball Recipe Collection - Huge Variety of Types and Tastes

Meatballs are easy to make, can be cooked in a variety of ways and are very versatile. They make a great snack or party food. They can be added pasta dishes, curries, soups, sandwiches, salads and to pizzas. Cooked meatballs store well in the refrigerator and are easy to reheat and serve.

A meatball is simply ground, or finely diced meat, rolled into a small ball. Usually other ingredients, such as eggs, butter, flour, bread crumbs, diced onion, spices and seasoning are used to add flavor and help to bind the meat together. Meatballs can be cooked in many ways: by frying, baking, steaming, barbecuing, grilling and braising in sauce. There are many types of meatballs using different types of meats, herbs, flavors and spices. Meatballs can be made using beef, pork, chicken, veal or even fish or lentils to make 'veggie' meatballs. Varieties made with fish are sometimes known as 'fishballs'. There are many meatless varieties of vegetarian and vegan 'meatballs'.

Meat balls are easy to make with a huge range of varieties to suit every taste preference and desire
Meat balls are easy to make with a huge range of varieties to suit every taste preference and desire. Source: Public Domain

Light Fruity Meatball Recipe with Peaches, Basil and Lime

Ingredients

1 lime, halved

2 teaspoons kosher salt

3 garlic cloves, grated

3 teaspoons ground cumin

2 tablespoons wine, or use broth,

1/3 cup panko or other plain bread crumbs

3 tablespoons fresh basil, finely chopped

2 tablespoons rice bran or grape seed oil

2 cups diced ripe peaches or nectarines (about 3)

1 1/2 tablespoon finely grated or minced fresh ginger

1/2 cup white or red onion, or scallions, thinly sliced

1 pound (500 g) ground pork (or turkey or chicken, or vegan meat)

Method

Add together and mix the pork, panko, ginger, garlic, cumin, salt, and basil. Using a wooden spoon or your hands, gently combine the mixture and roll into balls (about the size of a golf ball). Heat a large skillet or Dutch oven over moderate heat, then add the oil and heat to hot. Add the meatballs in several batches. Cook, while rotating and shaking the pan, until meatballs are browned all over (about 5-7 minutes). Next, add the wine to the pan, push the meat balls to one side and scrape the pan to loosen the browned bits. Add the peaches, 2 tablespoons water and a pinch of salt to a cleared part of the pan surface. Cook the peaches until simmering. Then, lower the heat to low, cover the pan and cook until the interior of the meatballs is no longer pink and the peaches have softened and broken down into a chunky sauce (about 8-12 minutes). Add the onions to the pan, fold through and cook until they have started to soften. Squeeze lime juice over the meat balls, taste and adjust the seasoning with salt, pepper and extra lime juice if required. Serve the meatballs with sprinkles of cumin, torn basil leaves and freshly ground black pepper.

Classic spaghetti and meatballs - a family favorite
Classic spaghetti and meatballs - a family favorite. Source: Public Domain

Light Beef Meatballs with Rice and Fresh Herbs, in a Lemon-Egg and Dill Soup (Youverlakia)

Ingredients

For the Meatballs

For the Soup

For the Avgolemono (lemon-egg sauce)

Method

Place the meatball ingredients in a bowl and mix well with a wooden spoon or your hands. Set aside in your refrigerator for 30-45 minutes to firm the mixture. Then, form the mixture into 20 small meatballs and set aside. To cook the meatballs, add the olive oil, bay leaves, a pinch of salt to 4 cups of light beef stock in a saucepan. Bring to a rolling simmer. Gently add the meatballs without over-crowding. Ensure that the water just covers the meatballs. Simmer over low heat for 20-30 minutes or until the meatballs are cooked right through. Remove from the heat, and keep the soup and meatballs warm.

Next make the sauce to add to the soup. Make the avgolemono, by whisking the eggs in a medium bowl, then drizzle in the lemon juice, whisking to combine as it is added. Slowly pour in 2 cups of the warm soup, whisking until the mixture is creamy, then pour it back into the soup and gently stir to combine. Taste and adjust the seasoning with more lemon juice or salt as required. Serve the soup and meatballs soup sprinkle with parsley and freshly ground black pepper.

Tasty Sauces pair well with meatballs. See the wonderful range of sauce recipes in this article
Tasty Sauces pair well with meatballs. See the wonderful range of sauce recipes in this article. Source: Public Domain

Moroccan Style Spiced Lamb Meatballs with Rice and Fresh Herbs

Ingredients

Method

Soak the rice in water for about 15-20 minutes. Drain using a fine-mesh sieve. Rinse the rice under cold water until the water runs clear. Drain well. Using a food processor or blender, briefly pulse the onion pieces with the fresh cilantro leaves to chop roughly. Add the cayenne, allspice, mint, ras el hanout, cumin, paprika and 1 1/2 tablespoons of salt, and pulse several times until pureed. Transfer the puree into a large bowl. Add the rice and ground lamb and mix well. Shape the mixture into small balls.

Next, prepare to cook the meat balls by adding 4 1/2 cups of water to a large, deep skillet or Dutch oven. Add the parsley, crushed red pepper, sliced onion, butter and saffron to the skillet and bring the water to a boil. Remove the pan from the heat and add the meatballs. Cover the pan with a tight-fitting lid and cook over moderate heat until the meatballs are cooked right through and the rice is just tender (about 20 minutes). Stir gently several times through the cooking process.

Next transfer the meatballs to a large platter. Strain the cooking liquid into a bowl, removing as much fat as possible. Then, return the cooking liquid to the skillet or Dutch oven and boil over high heat, uncovered until the sauce thickens (about 10-15 minutes). Place meatballs in the sauce and simmer the pan over medium heat to warm the meat balls thoroughly (about 2-5 minutes). Add the chopped cilantro and lemon juice and season with salt and freshly ground black pepper. Serve topped with fresh herbs, spices and with crusty bread slices.

Fresh Herbs provide a great topping for meatballs of various types
Fresh Herbs provide a great topping for meatballs of various types. Source: Public Domain

Grilled Middle Eastern Style Meatballs Served in Lettuce Leaves

Ingredients

1/2 teaspoon ground cumin

1 1/2 teaspoons kosher salt

5 Lettuce leaves, for serving

1 garlic clove, finely minced

1 cup plain yogurt, for serving

1/2 small onion, finely chopped

1 pound (500 g) ground chuck steak

1 1/2 teaspoon fresh mint, minced

1/2 teaspoon freshly ground black pepper

2 tablespoons flat-leaf parsley, minced

1 1/2 teaspoons zatar (Middle Eastern spice blend made with sesame seeds, thyme and sumac)

Method

Using a medium size bowl, gently combine the chuck steak with the garlic, parsley, mint, zatar, onion, salt, cumin and pepper. Form the meat mixture into small balls and flatten them into thick patties. Grill the meatballs over medium to high heat until just cooked in the center (generally about 2-4 minutes per side). Wrap each of the grilled meatballs in lettuce leaves and serve topped with yogurt.

Meatballs can be cooked in so many ways: fried, boiled, steamed grilled and barbecued
Meatballs can be cooked in so many ways: fried, boiled, steamed grilled and barbecued. Source: Public Domain

Chinese Style Meatballs Recipe, with Tumeric and Herbs (Jin Lung)

Ingredients

For Serving

Method

Pound the dried chillies until coarse paste using a mortar and pestle. Add the shallots, coriander seeds, lemongrass, garlic, shrimp paste and a little salt, and pound to form thick fine paste. Tenderise the pork using the mortar and pestle. Next, transfer the chilli paste mixture to a small bowl and combine with the pork, turmeric and tomatoes and mix well. Next add the eggs, mixing well with a spoon to combine thoroughly. Form the mixture into small meatballs and deep fry them in small batches in a wok using the oil. Remove from the oil when cooked and drain. Serve the jin lung drizzled with some oil and topped with fried crisp garlic, fresh herb pieces and steamed rice.

Meat balls with salad is a lovely summer dish
Meat balls with salad is a lovely summer dish. Source: Public Domain

German Koenigsberg Style Veal Meatballs with Capers and Cream Sauce

Ingredients

For the Meatballs

For the Cream Sauce

Method

Prepare the meatballs by firstly squeeze the excess milk from the soaked bread. Then, mix the bread, onion, eggs, anchovy, minced veal, salt and pepper. Combine well using a wooden spoon or your hands. Form the mixture into small meatballs and set aside. Next, pour the stock into a large, deep saucepan or Dutch oven. Add some chopped onion, carrot and the bay leaf, and bring to a simmer over moderate heat and cook gently for 10 minutes. Add the meatballs to the hot broth and simmer gently for 10-15 minutes, until the meatballs are just cooked. Turn off the heat and let meatballs rest in the broth for another 10 minutes as it cools. Remove meatballs from the broth and set aside.

Next, prepare the cream sauce, by firstly melting the butter over moderate heat in a deep saucepan or Dutch oven. Add the flour and whisk while cooking. Add the egg yolk, 1 1/2 cups of beef stock, half the capers, lemon juice, sugar and cream and mix well. Season the sauce to taste, lower the heat and cook slowly, stirring frequently until the sauce thickens. Transfer the meatballs to a serving bowl and pour over the cream sauce. Sprinkle with parsley, some extra capers, and serve with boiled potatoes and steamed vegetables.

Oven-Roasted Meatballs with Pesto and Mozzarella

Ingredients

Method

Preheat your oven to 200 degrees C (390 degrees F). Combine the breadcrumbs, mince, egg, pesto and 1/4 of the chopped garlic, and half of the oregano in a small bowl. Season with salt and pepper, mix well, and then form into small meatballs using your hands or a wooden spoon. Heat the oil in a large deep frying pan or Dutch oven over moderate heat. Add the meatballs and cook, turning frequently, for 5-10 minutes or until browned all over, but not cooked through. Remove from pan and set aside.

Next add the onion and remaining garlic to pan and fry for 3-5 minutes or until tender. Add the tomato passata. Season with salt and pepper, and bring the pot to a gentle simmer. Transfer the meatballs back into to pan or Dutch oven and scatter with the remaining oregano and cheese. Bake the pan in the pre-heated oven for 15-25 minutes until meatballs are cooked through and cheese is bubbling. Serve with some extra pesto and basil leaves.

Classic Baked Meatball Recipe

Ingredients

Method

Preheat oven to 450 degrees F (230 degrees C). Combine the bread crumbs, Parmesan cheese, oregano, salt, pepper, red pepper flakes, milk, egg, parsley, garlic, and 1/4 cup of beef broth in a small bowl. Mix until well combined, and then add the meat and mix until just combined. Roll the mixture into small meatballs. Place meatballs, well separated onto a greased deep baking pan. Pour the remaining 3/4 cup of beef broth around meatballs in the pan and bake for 25-30 minutes until cooked. Serve with fresh herbs and extra Parmesan cheese.

Tandoori Meatballs with Spicy Carrot Mash

Ingredients

Method

Preheat your oven to 180 degrees C (350 degrees F). Grease a baking tray and line with baking paper. Mix together the tomato sauce, tandoori paste and yoghurt in a small bowl, and season with salt and freshly ground black pepper to taste. Add the coriander, ginger, mince and garlic to a large bowl. Season with salt and pepper and mix well using a wooden spoon or your hands. Form the mixture into about 16 small balls. Then coat each of the balls with the yoghurt mixture. Next, place the meatballs onto the greased tray and bake for about 22-28 minutes, until the meatballs are cooked in the center.

Boil the carrots in salted water in a small saucepan for 15-18 minutes until tender. Drain the water from the pan, the oil, lemon juice and dried spices to the carrots. Then, mash the carrots and season with salt and pepper. Boil the the peas until just tender in a separate saucepan.

Serve the meatballs with the mashed carrots, boiled peas, topped with mint and extra yoghurt.

Chestnut and Chicken Meatballs Recipe

Ingredients

Method

Combine garlic, lemon zest, egg, chestnuts, chicken, onion, and parsley in a large bowl and mix well. Roll mixture into 18 small meatballs. Place onto a tray, cover with a cloth or plastic film and chill in the refrigerator for 20 minutes.

Then, heat the oil in a large, deep non-stick frying pan or Dutch oven over moderate heat. Add the meatballs and fry, turning frequently, for 5-8 minutes until evenly browned on all sides. Remove the meatballs from pan and set aside. Next, add the wine to pan and cook for 1-2 minutes. Then, add the stock, mustard and sour cream and mix until well combined. Return the meatballs to pan. Lower the heat to moderate-low. Cover the pan and simmer, stirring frequently, for 8-10 minutes, until meatballs are cooked right through. Add the spinach leaves and season with salt and freshly ground black pepper to taste. Serve hot with pasta, mashed potatoes or rice.

Easy Greek Style Lamb Meatballs Recipe

Ingredients

For Serving

Method

Transfer the couscous to a bowl. Heat the stock and pour over the couscous. Cover with a lid or plastic wrap and let stand until all the stock has been absorbed. Then, combine the mince, couscous, honey, rind, rosemary, feta, salt and pepper and mix well. Form the mixture into flat patties using about 1/3 cup of mixture for each one. Next, heat a non-stick frying pan or Dutch oven over moderate heat. Add some oil and when hot fry the patties for 4–6 minutes on each side, or until cooked through to the center.

To serve, add a flatbread to an individual serving plate and spread with hummus. Add a serving of meatballs. Top with mint, spinach, tomato, and a dollop of Greek yogurt.

Vietnamese Style Pork Meatballs Recipe

Ingredients

For the Marinade

For the Broth

For Serving

Method

Prepare the marinade by combining all the ingredients in a large bowl and setting aside. Prepare the meatballs by adding the pork mince to the marinade and use your hands to combine well. Form the mixture into 15-18 small meatballs and set aside. To make the broth, place a moderate size saucepan over medium heat. Add the annatto oil and heat to hot. Add the garlic and sauté for 1-3 minutes or until fragrant. Add the onions and fry for 3 minutes or until just softened. Then, add the pork stock and bring to the boil. Then, add the meatballs, and bring the mixture to a simmer. Cover the saucepan and simmer gently over very low heat for 15-20 minutes. Then, add the rock sugar, salt and fish sauce, and simmer for an extra 5 minutes.

To serve, divide the meatballs between bowls and pour over enough broth to just cover them. Garnish with the coriander, spring onions and chilli. Serve with baguettes for dipping into the broth.

Pork and Fennel Meatballs Pan-Fried and Baked

Ingredients

Method

Preheat your oven to 180 degrees C (350 degrees F). Grind the fennel seeds and salt in a mortar and pestle, to lightly crush and release the aroma of the fennel. Add the breadcrumbs to a small bowl. Pour in the milk, mix well and let stand for 5-7 minutes. Then, add the pancetta, mince, parsley and fennel-salt mixture. Combine well for about 2–3 minutes, until the mixture comes together as a very thick paste. Shape the mixture into balls using about 1/3 cup of the mixture. Next, heat a non-stick frying pan or Dutch oven over moderate heat. Add some little oil to the pan and heat the oil until it is very hot. Fry the meatballs, in small batches, until uniformly browned on all sides. Transfer the meatballs to a greased baking tray and bake for 5–10 minutes in the preheated oven, until cooked through. Serve the meatballs with crusty bread, tomato slices, fresh herbs, olive tapenade and rocket leaves.

Moroccan Style Lamb Meatballs with Flavored Mint

Ingredients

For the Moroccan Meatballs

For the Minted Yoghurt

To Serve

Method

Make the meatballs by combining the garlic, salt, coriander, lemon juice, cumin, paprika, egg, olive oil and pine nuts in a large mixing bowl. Add the lamb and mix to fold through using a wooden spoon or your hands. Shape the mixture into golfball-sized balls, flattening each one slightly to form thick patties. Place on a baking tray, cover with plastic wrap and refrigerate for 60-75 minutes. Preheat a barbecue hotplate (griddle) to moderate and lightly grease with oil. Or you can use a deep heavy pan or Dutch oven. Cook the meatballs in batches, turning occasionally, for about 7–8 minutes, until cooked through. Keep warm in your oven. Next, prepare the minted yoghurt, by combining all the ingredients in a small bowl. Toast the flatbreads for 20 seconds until warmed through and a little charred in places. Serve the meatballs by adding several meatballs to each flatbread and sprinkling with tomato, onion, mint, parsley. Cover with small dollops of minted yoghurt and serve warm.