Meatball facts for kids

Hochzeitssuppe, a traditional German wedding soup with meatballs

Raw meatballs

Meatballs being cooked

A meatball is a small ball made from ground meat (also called mince). People often mix other ingredients with the meat, like bread crumbs, chopped onion, eggs, butter, and different seasonings. Meatballs can be cooked in many ways, such as frying, baking, steaming, or simmering in sauce. There are many types of meatballs, using different kinds of meats and spices. Sometimes, the word "meatball" is also used for similar round foods made from vegetables or fish. Fish versions are often called fish balls.

History of Meatballs
Meatballs Around the World
See also

History of Meatballs

Meatballs have been around for a very long time! The ancient Roman cookbook called Apicius had many recipes that were like meatballs.

Some of the first known Arab cookbooks also included early meatball recipes. These usually featured seasoned lamb rolled into balls about the size of an orange. They were sometimes coated with egg yolk and saffron for color.

During the Middle Ages, there was a fancy meatball dish called Poume d'oranges. It was a gilded, or golden, meatball dish.

Meatballs Around the World

You can find many different kinds of meatballs all over Europe and Asia. From Spain and Sweden to India, there's a huge variety of meatballs, many of which belong to the kofta family.

Meatballs in Europe

A big Bulgarian meatball called tatarsko kufte

Freshly made Danish meatballs (frikadeller)

Klopsy with potato purée from Poland

Swedish meatballs served with mashed potatoes, brown sauce, lingonberry jam and pickled cucumber

İnegöl meatballs from Turkey

In Albania, fried meatballs are called qofte të fërguara. They often include feta cheese.
In Austria, fried meatballs are known as Fleischlaibchen or Fleischlaiberl.
In Belgium, meatballs are called ballekes or bouletten. They are usually made from a mix of beef and pork with bread crumbs and onions. People often serve them in tomato sauce or with sour cherry sauce.
In Bosnia and Herzegovina and Serbia, meatballs are called ćufte. They are typically made from ground beef or lamb and served with cooked potatoes and salad.
In Britain, faggots are a type of spicy pork meatball. They are traditionally made from pig's heart, liver, and fatty pork, mixed with herbs and sometimes bread crumbs.
In Bulgaria, meatballs are called kyufte. They are usually made from ground beef, pork, or a mix. They can be fried or grilled and often have diced onions and soaked bread.
In Croatia, meatballs are called polpete or faširani šnicli (faširanci) or ćufte. They are typically made with ground beef or a mix of pork and beef, served with mashed potatoes or rice, often with a tomato sauce.
Danish meatballs are known as frikadeller and are usually fried. They are made from ground pork, veal, onions, eggs, salt, and pepper. Another type, boller i karry, are meatballs in curry sauce, usually served with rice.
In Estonia, meatballs are called lihapallid, which means "meatballs." They are similar to those found in Finland or Sweden.
In Finland, meatballs are called lihapullat, meaning "meatbuns." They are made with ground beef, or a mix of beef and pork, or even reindeer or elk meat. They are mixed with breadcrumbs soaked in milk and finely chopped onions. They are usually served with gravy, boiled or mashed potatoes, lingonberry jam, and sometimes pickled cucumber or beetroot.
In France, meatballs are known as boulettes de viande. They can be made from beef, veal, pork, or fish. In the Roussillon region, they are called boles de picolat.
In Germany, meatballs are known by many names, like Frikadelle, Fleischküchle, Fleischpflanzerl, Bulette, or Klopse. A very famous type is Königsberger Klopse, which contain anchovy or salted herring and are eaten with caper sauce.
In Greece, fried meatballs are called keftédes. They usually include bread, onions, parsley, and mint. Stewed meatballs are called yuvarlákia and often have small amounts of rice.
In Hungary, a meatball is called vagdalt or fasírt. It's a mix of minced pork, onions, garlic, paprika, salt, and breadcrumbs, deep-fried and eaten with potatoes.
In Italy, meatballs (polpette) are usually eaten as a main course or in soup. They are made from beef and/or pork, sometimes poultry or sausage, mixed with salt, pepper, garlic, olive oil, cheese, eggs, bread crumbs, and parsley. In the Abruzzo region, meatballs are tiny, about the size of marbles, and called polpettine.
In the Netherlands, meatballs are called gehaktbal. They are often served with boiled potatoes and vegetables. They are usually made from a mix of beef and pork, eggs, onion, and bread crumbs.
In Norway, meatballs are called kjøttkaker (meaning "meat cakes"). They are often served with brown sauce, cabbage in cream sauce, lingonberry jam, and potatoes.
In Poland, meatballs are called pulpety [pl] or klopsy. They are usually cooked with various sauces (like tomato or mushroom) and served with potatoes, rice, or kasza. Fried meatballs, called mielony, are larger and can be round or flat.
In Portugal, meatballs are called almôndegas. They are usually served with a spicy tomato sauce and rice or pasta.
In Romania and Moldova, there are two types of meatballs: chiftele and pârjoale. They are usually deep-fried and made with pork or poultry, mashed potatoes, and spices. Ciorbă de perişoare is a sour soup with meatballs that include rice.
In Russia, flat meatballs are called kotlety, and ball-shaped ones are tefteli. They can be made with chicken, pork, beef, or fish. Tefteli often have rice, potatoes, and other vegetables mixed in. When boiled in soup, round meatballs are called frykadelki.
In Slovenia, meatballs are called polpeti. They are typically made with ground beef or a mix of pork and beef, served with mashed potatoes and tomato sauce.
In Spain and Hispanic America, meatballs are called albóndigas. This name comes from the Arabic word al-bunduq, meaning hazelnut or a small round object. Albóndigas likely came to Spain during the time of Muslim rule. Spanish albóndigas can be an appetizer or main course, often in tomato sauce. Mexican albóndigas are commonly served in a light soup with vegetables.
In Sweden, meatballs are called köttbullar (meaning "meat buns"). They are usually made with a mix of ground beef and pork, or just beef. The meat is mixed with beaten eggs, breadcrumbs soaked in milk, and grated or fried onions. Cream is often added for a richer taste. They are seasoned with salt and white pepper or allspice. Swedish meatballs are traditionally served with gravy, boiled or mashed potatoes, lingonberry jam, and sometimes pickled cucumber. They are usually small, about 2-4 cm (1-2 inches) wide.
In Turkey, meatballs are called köfte and are very popular. There are many different versions with various shapes, not always round. Turkish meatballs are usually made with ground lamb or a mix of ground beef and lamb. Many are named after their traditional cities, like İnegöl köfte or Tire köfte.
In Ukraine, fried meatballs are called kotleta, and those boiled in soup are frykadelka.

Meatballs in the Americas

A meatball pizza

Mexican albóndigas al chipotle

Most meatball recipes in the Americas come from European influences, especially Italian, Spanish, Portuguese, and Swedish cooking.

In Brazil, meatballs are called almôndegas, influenced by Italian cuisine. They are usually served with tomato sauce and pasta.
In the Canadian province of Quebec, meatballs are a key part of a traditional dish called ragoût de boulettes (meatball stew). The meatballs are made with ground pork, onions, and spices like cinnamon and nutmeg. They are simmered in a gravy thickened with toasted flour. This dish is often served with boiled or mashed potatoes and pickled beets.
In Mexico, albóndigas are commonly served in a light broth with vegetables, or with a mild chipotle sauce.
In Puerto Rico, meatballs are called albóndigas and have a strong Italian influence. They are usually seasoned with sofrito, olives, capers, cheese, egg, breadcrumbs, and various spices. They are often eaten in a sandwich with melted cheese or stewed in tomato sauce, or with rice in a meal called Arroz con albondigas (rice with meatballs).
In the United States, meatballs are commonly inspired by European cooking. They are often served with spaghetti, on pizza, or in a sub (like spaghetti and meatballs, meatball pizza, and meatball sandwiches). In the Southern United States, venison or beef is sometimes mixed with spices and baked into large meatballs served as a main dish. Another type, "porcupine meatballs", often has rice mixed into them.

Meatballs in the Middle East and South Asia

Kufte Tabrīzī

Kofta is a type of meatball or dumpling found widely in the Middle East, South Asia, Mediterranean, and Balkan regions. The word kofta comes from the Persian word kūfta, which means "to beat" or "to grind" (referring to the meat). Koftas are usually balls or finger-shaped pieces of minced or ground meat (often beef or lamb) mixed with spices, onions, and other ingredients. Vegetarian koftas are popular in India. They can be grilled, fried, steamed, or baked, and are often served with a rich, spicy sauce.

In Afghanistan, meatballs are used in traditional homemade soups or made with a tomato-based sauce. They are served with bread or rice and are called Kofta-Chelou. Meatballs are also sometimes grilled on top of pizza.
Armenian stewed meatballs (kufte rize) are a classic dish often served over rice.
In Iran, several types of meatballs are eaten. If cooked in a stew, they are called kufteh. If fried (usually small meatballs), they are called kal-e gonjeshki (meaning "sparrow's head"). Both are eaten with bread or rice. Herbs are often added, and kufteh are sometimes filled with hard-boiled eggs or dried fruits. The most famous type is "kufte Tabrīzī" from Tabriz.
In Israel, meatballs are called ktzitzot basar. Their ingredients and preparation vary a lot due to Jewish immigration from different places. They are usually made of spiced ground beef, but also turkey and chicken. They are often shaped as slightly flattened balls, pan-fried, and then cooked in tomato sauce or broth.
Meatballs are popular in South Asian cuisine. In India, vegetarian koftas are made with paneer (cheese), potato, or other vegetables. South Asian meatballs are usually cooked in a spicy curry. In Pakistan, they are cooked in a gravy called chorba. Sometimes whole boiled eggs are added, or even encased in the kofta meat.
In Syria, meatballs are prepared in many ways. They can be grilled or cooked in a stew with potato, onion, and tomato sauce, served with rice. This dish is called Dawood Pasha.
In West Bengal (India) and Bangladesh, koftas are made with prawns, fish, green bananas, cabbage, or minced goat meat.

Meatballs in East and Southeast Asia

A variety of Chinese meatballs and fishballs

Chinese meatballs (wanzi) are typically made of pork. They can be steamed, boiled, or deep-fried, sometimes with soy sauce. Large meatballs, called lion's heads, can be 5-10 cm (2-4 inches) wide. Smaller ones, called pork balls, are used in soups. A Cantonese type, the steamed meatball, is made of beef and served as a dim sum dish. Fish and seafood are also used for different flavors. In northern China, meatballs made from minced meat and flour are deep-fried and served in a vinegar-based sweet and sour sauce or a light broth.

Indonesian bakso noodle soup

Indonesian meatballs are called bakso. They are usually served in a bowl of broth soup with noodles, rice vermicelli, tofu, hard-boiled egg, and fried wonton. Bakso can be found in many Indonesian cities. Bakso Solo and bakso Malang are very popular. Most Indonesians are Muslim, so bakso is usually made from beef or chicken.
In Japanese cuisine, a popular type of meatball is tsukune, which are minced chicken meatballs on a skewer. Chinese-style meatballs are also popular. Another kind of meatball called Tsumire is made from ground fish and often added to soups or stews.
In the Philippines, meatballs are called bola-bola or almondigas. They are usually served in a misua noodle soup with toasted garlic and pork cracklings. Bola-bola are also stewed or pan-fried until golden brown. They are also used as a filling for siopao, a local steamed bun.
In Thailand, meatballs (luk chin) come in many varieties. They can be made from pork, beef, chicken, or fish. Cooked meatballs can be used in many dishes. They can be grilled, deep-fried, eaten with dipping sauce, or added to noodle soups.
In Vietnam, meatballs (thịt viên or mọc, bò viên, cá viên) can be used in phở and hủ tiếu noodle soups. It's also common to cook meatballs in tomato sauce. In bún chả, grilled meatballs are served with rice noodles and a dipping sauce. Xíu Mại is a pork meatball in tomato sauce, often served with a baguette.

Japanese Seseri (left) and Tsukune (つくね) (right)
Bola-bola with misua from the Philippines
A bowl of Bún mọc in Vietnam, bún is rice vermicelli, while mọc means pork-ball
Fried bola-bola from the Philippines