Meatballs

Meatballs

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From
Encyclopedia of Food and Cookery

These are made from minced, ground or very finely chopped or shredded meat and are included in nearly every cuisine of the world. They range from tiny meatballs dropped in soup to much larger ones used as a main course. They can be fried, grilled (broiled), baked, braised or poached. The mixtures are nearly always economical, often incorporating breadcrumbs, rice, vegetables or sometimes a little fruit, to stretch the quantity and improve the flavour.

Meatballs are often served with or in a sauce, the variety being infinite. Swedish meatballs are served with cream sauce; Greek in egg and lemon sauce (see Avgolemono); Italian polpette are served alone or with a tomato sauce; and Germany has a lemon and caper sauce for the famous Königsberger klöpse. In India delicious curried koftas have a curry sauce, while the Chinese make superb smoked meatballs.

Meatballs are marvellous for parties. They can be made and cooked ahead, and heated when required. Serve them with a dipping sauce when having drinks. Use beef, lamb, pork or any suitable combinations, such as pork and veal, according to your recipe. Cuts such as beef topside (top round) or round steaks, lamb, veal or pork shoulder are good for mincing (grinding) at home. The meat should be lean and free of gristle and sinew. Buy it ready-minced from your butcher or mince the higher quality cuts at home, using a mincer or food processor. It is best to use minced meat within 24 hours of buying. Store in refrigerator, spread evenly in a dish and loosely covered with foil.

See also Frikadeller.

Ingredients

Quantity Ingredient
see method for ingredients

Method

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