How To Make Meatball At Home

• In Spain and Hispanic America, meatballs are called albóndigas, derived from the Arabic al-bunduq (meaning hazelnut, or, by extension, a small round object). Albóndigas are thought to have originated as a Berber or Arab dish imported to Spain during the period of Muslim rule. Spanish albóndigas can be served as an appetizer or main course, often in a tomato sauce. Mexican albóndigas are commonly served in a soup with a light broth and vegetables.
• In Sweden, the meatball is even often referred to as "kottbullar" Meatballs come in a few different types, all typically small, and the international influence is great, perhaps the greatest from Sweden and Spain. They are usually eaten with potatoes or pasta. Some common additions are various vegetables, ketchup, various spices, etc. are made with ground beef or a mix of ground beef, pork and sometimes veal or venison, sometimes including breadcrumbs soaked in milk, finely chopped (fried) onions, some broth and often including cream. They are seasoned with white pepper or allspice and salt. Swedish meatballs are traditionally served with gravy, boiled potatoes, lingonberry jam, and sometimes pickled cucumber. Traditionally, they are small, around 2–3 centimeters (0.79–1.18 in) in diameter although larger meatballs are often served at restaurants. In 2018 a Swedish twitter account claimed that what we know as Swedish meatballs are based on a Turkish recipe. This statement has later been debunked by Swedish ethnologists.
• In the United Kingdom, faggots are a type of spicy pork meatball. A faggot is traditionally made from pig's heart, liver and fatty belly meat or bacon minced together, with herbs added for flavoring, and sometimes bread crumbs.

Most meatball recipes found in the Americas are derived from European cuisine influences, notably Italian, Iberian (Portuguese-Spanish), and Nordic (Swedish-Finnish) cuisines.

• In Brazil, meatballs are called albondigas, derived from Italian influences. These are usually served with tomato sauce and pasta.
• In the Canadian province of Quebec, meatballs are the main component of a traditional dish called de boulettes (meatballs stew). The meatballs are made with ground pork, onions, spices like cinnamon, cloves and nutmeg and are simmered in a gravy that's thickened with toasted flour. The dish is normally served with boiled or mashed potatoes and pickled beets. It is so popular that a factory-processed version of the dish is available canned in most supermarkets throughout the province.
• In Mexico, albóndigas are commonly served with a light broth and vegetables, or with a mild chipotle sauce.
• In the United States, meatballs are commonly derived from European cuisine influence. Usually, they are served with spaghetti, on pizza, or on a sub, as in spaghetti and meatballs, meatball pizza, and meatball sandwich. In the southern United States, venison or beef is also often mixed with spices and baked into large meatballs that can be served as an entree. Another variation, called "porcupine meatballs" are basic meatballs often with rice in them.

How To Make Meatballs

• Do Not Overmix:
• The trick to keeping meatballs extra tender and juicy is not over mixing when you combine the ingredients. Overmixing makes them tough so when making this meatball recipe, mix just until combined!?
• Size Matters:
• Ensuring the meatballs are the same size will ensure they cook at the same rate. I use a cookie scoop to keep them even.
• Don’t be Lean:
• Making sure your meat has a bit of fat helps keep them tender.? If you’re using extra lean meat, a dash of olive oil or fat can be added.
• Season and Flavor:
• In this meatball recipe, Parmesan Cheese and Italian breadcrumbs add extra seasoning and flavor. You can change the seasonings or spices based on what you have on hand or how you’ll be eating the meatballs.? For example, if you’re making a sweet and sour meatball dish, you might like to change the Italian seasoning for ginger and garlic.

Ingredients

·2 pounds ground beef

·2 eggs

·1 cup milk

·2 tablespoons grated parmesan cheese

·1/2 cup plain breadcrumbs/

·1 teaspoon garlic powder

·1 teaspoon onion powder

·1 teaspoon kosher salt

·1/2 teaspoon black pepper/

Instructions

Preheat oven to 450 degrees F. Line 2 rimmed baking sheets (baking pans will work if you don't have rimmed cookie sheets) with foil and set aside.

Place all ingredients into a large bowl and gently mix together with your hands, careful not to over-mix. Just squish it all together a few times to combine.

Using a cookie scoop or your hands, divide meat mixture into desired size balls. As long as they are uniform, they can be as large or small as you like.

Bake in the preheated oven for 10-14 minutes, depending on the size. Be sure to check for doneness. Serve hot with your favorite sauce.

TO FREEZE: Allow meatballs to cool completely on the baking sheets. Once cool, scrape the fat away from each ball and seal tightly in a freezer safe bag or airtight container and place in the freezer.