Italian Meatballs: an iconic dish of traditional Italian cuisine

How can you not love them? Italian meatballs is one of the most iconic dish of the culinary tradition. A bastion of Italian grandmother’s cooking and of our favorite comfort food. Let’s discover the history and some recipes of this dish with ancient origins.

The journey of meatballs

The origins are not well defined. Most likely they originated in the Middle East, where the typical meatballs are called kofta, a word that derives from the Persian koofteh, pounded meat. Slowly the meatballs also spread to Arab countries, with the name of bonâdiq, and consequently to Spain. In fact, it is no coincidence that in Spanish they are called albondigas. Rome was no exception! Apicius mentions a version of the meatballs with the name of esicia omentata, where omentum was the pork net in which these similar meatballs were wrapped. It was a mixture made with game or pork meat, red wine, myrtle berries and garum.

A meatball for everyone

Meatballs are one of the cornerstones of grandma’s cooking. Considered by all of us Italians as a comfort food, it is also a dish defined as leftover. In fact, to make meatballs we often reuse already cooked meat, left over from previous dishes. In the past, in fact, this procedure was necessary due to the lack of a refrigerator. Thanks to the great versatility of this dish, there are many different types in the world and each country has given this dish its own identity. In Sweden there are köttbullar, with blueberry sauce and potatoes. In Greece there are keftedes, served with pitas or together with tzatziki sauce. Falafel in the Middle East. And finally in Japan there are tsukune, chicken meatballs served with a caramelized sauce.

The American spaghetti and meatballs

Along with Fettuccine Alfredo and Chicken Parmigiana, spaghetti with meatballs have represented one of the many false myths of Italian gastronomy abroad. But why? It all began in the early 1900s during the years of Italian emigration to the United States. In those years, Italians lived in conditions of absolute poverty and some recipes began to change in an attempt to make the dishes as rich and substantial as possible. This is precisely the case of spaghetti with meatballs, which in Italy are enjoyed as a first and second course but in the USA are served together. The most famous dish of spaghetti with meatballs is certainly the one from the 1955 Disney cartoon Lady and the Tramp.

The 7 tastiest meatball recipes

Not only in the world but also in Italy we have an infinite variety of recipes for our beloved meatballs. Let’s discover the 7 tastiest together.

Meatballs with Italian bollito (boiled beef)

A poor and leftover dish typical of Rome. The meat from the broth is reused togheter with onion, celery and stale bread. Then also eggs, grated Parmigiano cheese, parsley, garlic, salt and pepper. The meatballs are then passed in flour, then in egg and breadcrumbs to be fried. Finally we finish cooking them in tomato sauce.

Octopus meatballs

Typical from Puglia region. The octopus is combined with sandwich bread soaked in milk and parsley. Then of course garlic, olive oil, chili pepper. They can be fried or baked.

 

Cacio e Uova balls (cheese and eggs meatballs)

A very tasty dish from Abruzzo region. We soften the breadcrumbs in milk and then we add eggs, pecorino cheese, salt, pepper, garlic and olive oil. They are fried and served with a very tasty tomato sauce.

Eggplant meatballs

This is a vegetarian version typical of southern Italy. The eggplants are first cooked whole in the oven. We extract the pulp and mix it with garlic and eggs. Then we add breadcrumbs, parsley, salt and pepper. Obviously they are best fried.

Emilian meatballs

In Emilia Romagna region, mortadella is added to minced meat, eggs, Parmigiano cheese, bread and nutmeg. They are coated in breadcrumbs and fried. They can also be baked in the oven, but the important thing is that they are plain with no tomato sauce.

Mondeghili

Milanese meatballs are a mix of beef, sausage, raw salami, sometimes liver. We add bread soaked in milk, along with egg and egg whites beaten until stiff, Parmigiano cheese, garlic, nutmeg, parsley and lemon zest. These meatballs are usually very small in size and must be cooked in red butter.

Granatine

The Ligurian version of meatballs involves mixing rice and vegetables. In fact, we cook the rice and then we do the sauté in a pan with butter, mushrooms, artichokes, tomato, fish and spices. Then we mix all with eggs and Parmigiano cheese and we fry.

 

 

The recipe of our grandma’s meatballs

To prepare excellent Italian meatballs, follow our recipe! You won’t regret it!

(for 115 pieces)

500 gr of veal

500 gr of pork

2 eggs

100 gr of fresh cheese (Robiola)

100 gr of breadcrumbs

A drop of milk

Salt to taste

Pepper to taste

Mix with a fork the eggs with the cheese, breadcrumbs, drop of milk and salt and pepper. Add the meat and start mixing everything together using your hands, so as to combine well. Wet your hands with water and start shaping the meatballs by placing them on a pastry board. Take half the quantity of meatballs and cook them in the tomato sauce. For the sauce, we use olive oil and half a sliced ​​onion in a pan. Add the tomato sauce and when it starts to boil add the meatballs. Let them cook evenly. Take the other half of the meatballs and pass them in breadcrumbs and then fry them in plenty of seed oil. Enjoy your meal!