![]() ![]() Serve on skewers with a plate of sautéed or roasted vegetables.Serve them over pasta or grains, with yogurt sauce flavored with dill, lemon or mint.Shape the meat mixture into small balls like falafel, serve it in pita with yogurt sauce, tahini and hummus and raw veggies: cucumber, red onion, shredded lettuce and/or tomato.Check out the spices: cinnamon, coriander, cumin, nutmeg and za’atar. Use plenty of Mediterranean spices-basil, cilantro, dill, rosemary, oregano, sage, thyme. Mixed with mix with bulgur wheat, it becomes Lebanese-style kibbeh. Or, you could stuff them with feta, for the surprise. We purchase ground lamb and mix it with crumbled feta and herbs (photo #2). Inspired by Greek recipes, lamb meatballs-keftedes-will make lamb lovers happy. Brisket Meatballs: An interesting concept, stuffed with blue cheese and accented with a balsamic glaze, at Clark Food & Wine Co.It’s also garnished with ricotta, at The Meatball Room in Boca Raton, Florida. Spaghetaboudit Meatball: A classic meatball stuffed with three cheeses and fusilli pasta, topped with marinara and shaved Parmesan.Polpetta Napoletana: A meatball stuffed with ham, peas and mozzarella in tomato sauce, at Bella Tuscany in Windemere, Florida.Don’t tell anyone, and let them be surprised when they dig in.ĭifferent types of cheeses are the traditional stuffings-everything from mild mozzarella and ricotta to tangy blue and feta.īut we’ve also found meatballs stuffed with spaghetti (photo #1) and with mac and cheese. Stuffed meatballs require only the simple addition of a tasty filling inside a handful of ground meat. Whatever types of meatballs appeal to you, you’ll find score of recipes online. Today we present the first five meatball trends. If your guests typically ask what they can bring (and are good cooks), give them recipes to prepare. The tempting variety of meatballs inspired us to plan a DIY Meatball Party, with a buffet of fixings from breads (pita, Italian rolls) to bases (pasta, cellophane noodles, rice or other grains), to condiments (grated or crumbled cheese) and raw vegetables (cucumber, lettuce, onion, tomato) and fresh herbs.įor a variety of choices, you can make meatball recipes as time permits, and freeze them until you have what you want for the party. Ten flavor trends were spotted by by Joan Lang, who wrote the article. Not only are meatballs a comfort food they’re a canvas for endless versatility in formats, sauces, seasonings, sizes and garnishes. Meatballs are being made with almost any ground or chopped meat, seafood, poultry, and vegetarian/vegan versions made with beans, grains and veggies. The ideas below may be new to some of us, but most of the recipes go back for centuries, if not longer. Meatballs have been popping up on menus nationwide-beyond Italian restaurants, sub shops and the emerging meatball restaurants. What’s trending as of March 9th, National Meatball Day?įlavor & The Menu, a magazine and website for chefs, took a look at what’s happening with meatballs. ![]() Here’s the recipe from Parade (photo © Parade). Floating meatballs made from turkey, in carrot soup with spinach. Shanghai Lion’s Head here’s the recipe from Serious Eats. Here’s the recipe from Cooking And Beer (photo © Cooking And Beer). Lamb and feta meatballs here’s the recipe from Smitten Kitchen (photo © Smitten Kitchen). Here’s the recipe from Thrillist (photo © Drew Swantak). ![]()
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