meatball

Meatball is a dish consisting of ground meat formed into small spheres. Typical fillings include bread crumbs, egg, onion, garlic, herbs, and spices. Meat choices vary and may include beef, pork, lamb, veal, or mixtures. The mixture is shaped into balls and cooked by frying, baking, or simmering in sauce or broth.

Regional varieties are widespread. Italian polpette are often served with pasta or in tomato sauce. Swedish köttbullar are small meatballs served with cream sauce, potatoes, and pickled cucumber. Turkish köfte and Greek keftedes are spiced meat patties that are grilled or fried. In the Middle East, kofta or kafta are aromatic meatballs seasoned with herbs and onions, frequently skewered or baked. Similar dishes appear throughout the Balkans, the Caucasus, and East Asia, with local differences in meat type and seasoning.

Preparation typically involves mixing ground meat with a binding agent and seasonings, shaping evenly, and cooking to a safe internal temperature. Breadcrumbs or soaked bread add moisture, while onion, garlic, cheese, or herbs tailor flavor. Meatballs may be fried in fat, baked in an oven, or simmered in sauce or broth. They are commonly served as a main course with starch or used as a component in soups, stews, and sandwiches.

Nutrition varies by meat and ingredients; leaner mixes reduce fat content while adding cheese or oil increases it. Protein is a primary macronutrient. The dish has a long cross-cultural history and appears in many culinary traditions, reflecting local economies, tastes, and cooking techniques.