Meatballs have become a beloved culinary delight in various cuisines around the world. The concept of combining ground meat with other ingredients to form compact balls can be traced back to ancient civilizations.
While commonly associated with Italian cuisine, the origin of meatballs is a tale that stretches across time and cultures.
Sweden has made its mark on the global meatball scene with its distinctive version, known as köttbullar. Swedish meatballs gained international recognition, thanks in part to the association with the popular furniture retailer, IKEA.
The Middle East boasts its own variation of meatballs, known as kofta. Kofta has a long history in the region and can be found in various Middle Eastern and Mediterranean countries, including Turkey, Lebanon, Egypt, and others.
Meatballs have traveled the world, adapting and evolving to suit different tastes and ingredients.
Asian cuisines have their own variations of meatballs. In Thailand, fish balls are popular street food made from a paste of minced fish, mixed with herbs, spices, and sometimes starch to achieve a firm texture. They are usually served in soups, stir-fries, or on skewers with dipping sauces.
As immigrants from various countries arrived in North America, they brought with them their culinary traditions, including their beloved meatball recipes.
In recent years, the popularity of global cuisine has further fueled the creativity and innovation around meatballs in North America. Food trucks and trendy restaurants offer inventive variations, such as fusion meatballs with a blend of different cultural flavors or vegetarian and vegan alternatives made with plant-based ingredients like lentils, mushrooms, or chickpeas.
Today, meatballs in North America can be found in a variety of forms and flavors, reflecting the country’s multicultural heritage.
Whether enjoyed in a tomato-based sauce with pasta, in a creamy gravy with lingonberry sauce, or alongside aromatic rice and fragrant spices, meatballs continue to satisfy appetites. The enduring popularity of meatballs is a testament to their versatility and the universal appeal of a simple, comforting dish.
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MEATBALLS
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- 1 cup orzo
- 2 1/2 cups vegetable broth
- 2 Tbsp butter,
- 2 cloves garlic, minced
- 1 cup milk
- 1 1/3 cup reserved orzo pasta water
- 1 1/2 tsp Italian seasoning OR 2 Tbsp fresh parsley, finely chopped
- 1/2- 3/4 tsp Old Bay seasoning
- 60 gm Parmesan cheese, grated
- 150 gm cod fillets
- 150 gm WILD shrimp, peeled & deveined
- 150 gm scallops
- 2 eggs, beaten lightly
- 2 tsp fresh lemon juice
- 2-3 cloves garlic, minced
- 1/2 cup sweet onion, finely chopped
- 2 Tbsp fresh Italian parsley, chopped
- 1 Tbsp dried basil
- 1 Tbsp dried oregano
- 3 Tbsp Parmesan cheese, grated
- 1/3 cup unseasoned breadcrumbs
- 1/4 tsp pepper
- salt to taste
- 1/2 cup olive oil
Ingredients
Orzo Pasta
Sauce
Seafood Meatballs
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- Bring 2 1/2 cups vegetable broth to a boil & cook orzo until tender. Drain excess vegetable broth from orzo & reserve. Set orzo & reserved water aside.
- In a saucepan over medium heat, melt butter & add the garlic. Cook 3-4 minutes while stirring. Whish in remaining sauce ingredients. Simmer 4-5 minutes, stirring until sauce slightly thickens. Remove from heat.
- In a small bowl, mix the eggs & lemon juice. Place all meatball ingredients (except the olive oil) in the bowl of a food processor & pulse until combined.
- In a large saucepan, heat olive oil over medium-low heat. Scope seafood mixture (makes 20 balls) into saucepan. Using a large spoon, continuously turn the meatballs until all sides obtain a golden brown color. Place meatballs on a plate lined with paper towel.
- On a large platter, place orzo & top with seafood meatballs. Drizzle sauce over all. Place in the microwave for a couple of minutes just to ensure everything is hot for serving.
