Meatball - Meatballs Across Various Cultures

Meatballs Across Various Cultures

  • In Afghanistan, meatballs are used as a traditional dish with homemade soups, or are made with a tomato based sauce that may include some plum seeds to increase tartness and is served with bread or rice which is called Kofta-Chelou. Now meatballs are also grilled on top of pizza.
  • Albanian fried meatballs (qofte të fërguara) include feta cheese.
  • In Austria, fried meatballs are called Fleischlaibchen or Fleischlaberl.
  • In Belgium, meatballs are called ballekes or bouletten in Flanders, and are usually made of a mixture of beef and pork with breadcrumbs and sliced onions. Many other variations exist, including different kinds of meat and chopped vegetables.
  • In Bulgaria meatballs are called kyufte and are typically made from ground beef or pork, or a mix of the two. They can be shallow fried or grilled and often contain diced onions and soaked bread. They are a very popular dish.
  • Chinese meatballs (specifically, a dish common in Shanghai cuisine) are most often made of pork and are usually steamed or boiled, either as-is, or with the addition of soy sauce. Large meatballs, called lion's heads, can range in size from about 5 cm to 10 cm in diameter. Smaller varieties, called pork balls, are used in soups. A Cantonese variant, the steamed meatball, is made of beef and served as a dim sum dish. A similar dish is called the beef ball, and the fish ball is yet another variety made from pulverized fish. In northern China, irregular balls made from minced meat and flour are often deep-fried and eaten for special occasions.
  • Danish meatballs are known as frikadeller and are typically fried, and they are usually made out of ground pork, veal, onions, eggs, salt and pepper; these are formed into balls and flattened somewhat, so they are pan ready.
  • In Finnish cuisine, meatballs (lihapullat) are made with ground beef or a mix of ground beef and pork, or even with ground reindeer meat, mixed with breadcrumbs soaked in milk and finely chopped onions. They are seasoned with white pepper and salt. Meatballs are traditionally served with gravy, boiled potatoes (or mashed potatoes), lingonberry jam, and sometimes pickled cucumber.
  • In Germany, meatballs are mostly known as Frikadelle, Fleischpflanzerl, Bulette or Klopse. A very famous variant of meatballs are Königsberger Klopse, which contain anchovy or salted herring, and are eaten with caper sauce.
  • In Greece, fried meatballs are called keftédes (κεφτέδες) and usually include within the mix bread, onions and mint leaf. Stewed meatballs are called yuvarlákia (γιουβαρλάκια: from the Turkish word yuvarlak, which means "round") and usually include small quantities of rice.
  • In Hungary, as well as territories from neighbouring countries where Hungarian is spoken, a meatball is called fasirt or fasirozott ( or ) probably coming from Austrian German faschierte Laibchen. Also the májgombóc (liver dumpling) is popular in soups.
  • In Iran, several types of meatballs are consumed. If they are cooked in a stew, they are called kufteh. If they are fried (typically small meatballs), they are called kal-e gonjeshki (literally "sparrow's head"). Both types are consumed with either bread or rice. Typically, herbs are added, and for kufteh, usually the meatball is filled with hard boiled eggs or dried fruits. There are several (at least 10) types; the most famous is "kufteh tabrizi", traditionally from Tabriz in northwestern Iran.
  • In Indonesia, meatballs are called bakso which are usually served in a bowl, like soup, with noodles, beancurd (tofu), egg, siomay/steamed meat dumpling, and crispy wonton. They have a consistent homogeneous texture. Bakso can be found all across Indonesia, but the most popular are bakso Solo and bakso Malang (named for the city from which it originates). In Malang, bakso bakar (roasted bakso) is also popular. As most Indonesians are Muslim, generally it is made from beef or is mixed with chicken.
  • In Italy, meatballs are generally eaten as a main course or in a soup. The main ingredients of an Italian meatball are: beef and or pork and sometimes poultry, salt, black pepper, chopped garlic, olive oil, Romano cheese, eggs, bread crumbs and parsley, mixed and rolled by hand to a golf ball size. In the Abruzzo region of Italy, especially in the Province of Teramo, the meatballs are typically the size of marbles, and are called polpettine.
  • The Japanese hamburger steak, hanbāgu, is typically made of ground beef, milk-soaked panko (bread crumbs) and minced, sauteed onions. They are typically eaten with a sauce made from ketchup and Worcestershire sauce. Chinese style meatballs are also popular.
  • In the Netherlands, meatballs are called gehaktbal, and are often served with boiled potatoes and vegetables.
  • In Norway, meatballs are called kjøttboller (lit. "meatbuns"). The influence from Swedish meatballs is such that they are even often referred to as "köttbullar" (which is the Swedish-language term, See the section for Sweden), though usually jokingly or because the meatballs were actually purchased in Sweden, which is common in areas close to the Swedish border. Meatballs come in a few different types, all typically small, and the internatial influence is great, perhaps the greatest from Sweden and Spain. They are usually eaten with potatoes or pasta, or both. Some common additions are various vegetables, ketchup, various spices etc. "Kjøttkaker" (lit. "meatcakes") is a much larger and different related dish, and is perhaps more traditional and also common, which is much larger in size and made of different things in a different way (and the two should not be confused). The latter is often served with potatoes and peas (either could be mashed). Kjøttboller is typically fried, a precess which takes only very few minutes because of their size, whereas kjøttkaker are typically part of a mix which includes a brown sauce and often potatoes.
  • In the Philippines, meatballs are called almondigas or bola-bola, and usually served in a soup with rice vermicelli called misua, toasted garlic, squash and pork cracklings.
  • In Poland, they are called pulpety or klopsy (singular pulpet; klops), and pulpeciki ("little pulpety"), and are usually served cooked with a variety of sauces (such as tomato or a kind of gravy thickened with flour, as well as forest mushroom sauce) with potatoes, rice or all sorts of kasza. Pulpety or klopsy are usually made from seasoned ground meat with onion and mixed with eggs and either breadcrumbs or wheat rolls soaked in milk or water. Fried pulpety are larger than typical cooked ones. They can be round or flat in shape. The latter, in many countries, would be considered a cross between a meatball and a hamburger. The fried variety is called mielony (short for kotlet mielony, literally "minced cutlet"), and its mass-produced version (as well as the one served in bars, etc.) is the subject of many jokes and urban legends about what is used to produce it.
  • In Portugal and Brazil, meatballs are called almôndegas. These are usually served with tomato sauce and pasta.
  • In Romania, meatballs are called chiftele and pârjoale and are usually deep fried and made with pork or poultry, moistened mashed potatoes and spices. Chiftele are flat and round and contain more meat. A variant mixing rice meatball is used for sour soup, making ciorbă de perişoare.
  • In Spain and Latin 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, while Mexican albóndigas are commonly served in a soup with a light broth and vegetables.

  • In Sweden, köttbullar (meatballs) are made with ground beef or a mix of ground beef, pork and sometimes veal, 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 fresh pickled cucumber. Traditionally, they are small, measuring one inch in diameter. In the United States, there are a number of variations, based on the assimilation of Swedes in the Midwest.
  • In Turkey, meatballs are called Kofte and are extremely popular, there are at least 50 different versions. Meatballs in Turkey are usually made with ground lamb or a mix of ground beef and lamb. Most popular ones are Inegol Kofte, Izmir Kofte, Sis Kofte, Kadinbudu Kofte and Akcaabat Koftesi.
  • In the United Kingdom, faggots are a type of spicy pork meatball. A faggot is traditionally made from pig heart, liver and fatty belly meat or bacon minced together, with herbs added for flavouring, and sometimes breadcrumbs.
  • In the United States, meatballs are commonly served with spaghetti as in spaghetti and meatballs, a dish in Italian American cuisine, assimilated from Italian immigrants coming from southern Italy in the early 19th century. Over time, the dishes in both cultures have drifted apart in similarity. 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.
  • In Vietnam, meatballs (thịt viên, thịt bò viên, cá viên) can be used as an ingredient in phở, hủ tiếu. It is also common to cook meatballs in tomato sauce, and finely chopped spring onion and peppers are added before serving. In bún chả (a specialty Vietnamese rice noodle), meatballs are grilled to be chả and served with bún (rice noodles) and dipping sauce (based on fish sauce seasoned with rice vinegar, sugar, garlic, and chili).

Read more about this topic:  Meatball

Famous quotes containing the word cultures:

    A two-week-old infant cries an average of one and a half hours every day. This increases to approximately three hours per day when the child is about six weeks old. By the time children are twelve weeks old, their daily crying has decreased dramatically and averages less than one hour. This same basic pattern of crying is present among children from a wide range of cultures throughout the world. It appears to be wired into the nervous system of our species.
    Lawrence Kutner (20th century)