The exact origin of the meatball is not as important as is acknowledging its global popularity. Nearly every major culture has its own version of the meatball: Spanish albondigas, Dutch bitterballen, Chinese lion’s heads, South African skilpedjies. And one other version called Kofte is cooked everywhere from India to Morocco.
One possible reason for the meatball’s ubiquity: It’s an exceptionally accessible dish, simple and affordable. Meatballs can be made with nearly any kind of meat, and since that meat is ground and mixed with herbs and other flavors, cheap cuts of meat can be transformed into something delicious.
Meatball recipes are brainy because they are frugal. Because, they can stretch a relatively small amount of ground meat into a substantial meal by mixing it with bread, egg (optional), heavy cream or mashed vegetables.
For this dish, ground pork was used along with bread crumbs, heavy cream, a pinch of salt, dash of garlic powder, pinch of crushed sweet coriander or cumin if you like; to that, add a dash of soy sauce or balsamic vinegar and dried herbs. Remember, whatever your taste buds like in terms of sweet and savory is what you should follow to season... even when making meatballs.
Saute chopped onion in olive oil. Once browned, push aside and lay in formed meatballs. Brown on all sides bringing back in the onion on top. Add the heavy cream and some beef stock/broth along with your choice of seasonings plus herbs. Let that simmer while you prepare a side of wild rice and baked garden zucchini with a halved butternut squash.
~ Tutti a Tavola!
* Online Source ~ https://www.theatlantic.com/technology/archive/2016/03/history-of-the-meatball/475083/
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