Meatball
Various cultures
In Brazil, meatballs are called almôndegas, derived from Italian influences. These are usually served with tomato sauce and pasta. In the Canadian province of Quebec, meatballs are the main component of a traditional dish called ragoût de boulettes (meatballs stew). The meatballs are made with ground pork, onions, spices like cinnamon, cloves and nutmeg and are simmered in a gravy that's thickened with toasted flour. The dish is normally served with boiled or mashed potatoes and pickled beets. It is so popular that a factory-processed version of the dish is available canned in most supermarkets throughout the province. In Mexico, albóndigas are commonly served with a light broth and vegetables, or with a mild chipotle sauce. In the United States, meatballs are commonly derived from European cuisine influence. Usually, they are served with spaghetti, on pizza, or on a sub (i.e., spaghetti and meatballs, meatball pizza, and meatball sandwiches). 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. Several varieties of meatball pizza exist, such as Tex Mex and Greek-style lamb sweet and sour. The meatballs on meatball pizzas may be sliced to reduce their size, sliced in half, or broken-up and spread out on them. Kofta is a type of meatball or dumpling that is widely distributed in Iranian, Middle Eastern, South Asian, Mediterranean and Balkan (Central and Eastern Europe) cuisines. The word kofta is derived from Persian kūfta: In Persian, کوفتن (kuftan) means "to beat" or "to grind" or meatball. In the simplest form, koftas consist of balls or fingers of minced or ground meat – usually beef or lamb – mixed with spices and/or onions and other ingredients. The vegetarian variety is popular in India. They can be grilled, fried, steamed, poached, baked or marinated, and may be served with a rich spicy sauce.
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