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List Of Meatball Dishes
This is a list of notable meatball dishes. A meatball is ground or minced meat rolled into a small ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. Meatballs are cooked by frying, baking, steaming, or braising in sauce. There are many types of meatballs using different types of meats and spices, and most cuisines have a version of the dish. Meatball dishes * Bakso – an Indonesian meatball or meat paste made from beef surimi. * Bakso Bakar Malang - Roasted Bakso dish from Malang City, Indonesia. Usually served with spicy sauce. * Beef ball * Bitterballen – a Dutch meatball prepared using beef or veal and other ingredients * Chiftele * Faggot – a dish in the United Kingdom typically consisting of minced pork liver and heart, wrapped in bacon, with onion and breadcrumbs. It is often cooked in a crock with gravy and served with peas and mashed potatoes. Faggots can also be made with beef. * Fish ball * Fri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paste (food)
A food paste is a semi-liquid colloidal suspension, emulsion, or aggregation used in food preparation or eaten directly as a spread. Pastes are often highly spicy or aromatic, are often prepared well in advance of actual usage, and are often made into a preserve for future use. Common pastes are some fruit preserves, curry pastes, and nut pastes. Purées are food pastes made from already cooked ingredients. Some food pastes are considered to be condiments and are used directly, while others are made into sauces, which are more liquidy than paste. Ketchup and prepared mustard are pastes that are used both directly as condiments and as ingredients in sauces. Many food pastes are an intermediary stage in the preparation of food. Perhaps the most notable of such intermediary food pastes is dough. A paste made of fat and flour and often stock or milk is an important intermediary for the basis for a sauce or a binder for stuffing, whether called a '' beurre manié'', a roux or pana ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Persian Jews
Persian Jews or Iranian Jews ( fa, یهودیان ایرانی, ''yahudiān-e-Irāni''; he, יהודים פרסים ''Yəhūdīm Parsīm'') are the descendants of Jews who were historically associated with the Persian Empire, whose successor state is Iran. The biblical books of Esther, Isaiah, Daniel, Ezra, and Nehemiah contain references to the lives and experiences of Jews who lived in Persia. Dating back to biblical times, Iranian Jews constitute one of the world's oldest and most historically significant Jewish communities. Jews have had a continuous presence in Iran since the time of Cyrus the Great of the Achaemenid Empire. Cyrus invaded Babylon and freed the Jews from the Babylonian captivity. Today, the vast majority of Persian Jews live in Israel and the United States, especially in Los Angeles, Beverly Hills, and on the North Shore of Long Island. There are smaller Persian Jewish communities in Baltimore, Maryland and the Twin Cities. According to the lat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gondi (dumpling)
Gondi (go-n-dee), sometimes spelled as ghondi, or gundi, is a Persian Jewish dish of meatballs made from ground lamb, veal or chicken traditionally served on Shabbat. Dried lime is sometimes used as an ingredient. Gondi are served as part of chicken soup served on Shabbat and other Jewish holidays, similar to their Ashkenazi Jewish counterpart matzo balls. It is also served as iftar during Ramadan. They are also sometimes served as a side dish, or as an appetizer. Accompaniments are Middle Eastern bread and raw greens such as mint, watercress, and basil. Origins The origin of Gondi is not known with certainty, as the Jewish community residing in various cities in Iran are said to have originated it, but it is commonly said to have first been made in the Jewish community of Tehran. Due to the expense of the meat, it was a specialty for Shabbat. It is one of the few dishes credited to Iranian Jews. Jewish holidays Generally larger than matza balls, gondi, named after a " ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Afrikaans
Afrikaans (, ) is a West Germanic language that evolved in the Dutch Cape Colony from the Dutch vernacular of Holland proper (i.e., the Hollandic dialect) used by Dutch, French, and German settlers and their enslaved people. Afrikaans gradually began to develop distinguishing characteristics during the course of the 18th century. Now spoken in South Africa, Namibia and (to a lesser extent) Botswana, Zambia, and Zimbabwe, estimates circa 2010 of the total number of Afrikaans speakers range between 15 and 23 million. Most linguists consider Afrikaans to be a partly creole language. An estimated 90 to 95% of the vocabulary is of Dutch origin with adopted words from other languages including German and the Khoisan languages of Southern Africa. Differences with Dutch include a more analytic-type morphology and grammar, and some pronunciations. There is a large degree of mutual intelligibility between the two languages, especially in written form. About 13.5% of the South ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Frikkadel
Frikkadel is a traditional Afrikaner dish consisting of usually baked, but sometimes deep-fried, meatballs prepared with onion, bread, eggs, vinegar and spices. These meatballs can be served hot or cold. Many recipes have put modern twist on this traditional recipe such as alternating chicken and lamb with the traditional beef staple. Frikkadel are also popular in Sri Lankan cuisine by way of the Burgher people. The Afrikaner Frikkadel Traditionally, frikkadels are eaten alone or with a sauce served with mashed potatoes, rice and pasta. Danish variant The Danish Frikadeller is a similar meatball, made of pork. See also * Frikadelle (Danish and German) * Kofte (Persian and Indian) * Perkedel (Indonesian and Malaysian) * List of African dishes * List of meatball dishes This is a list of notable meatball dishes. A meatball is ground or minced meat rolled into a small ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and sea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Frikadeller
A frikadelle (plural frikadellen) is a rounded, flat-bottomed, pan-fried meatball of minced meat, often likened to the German version of meatballs. The origin of the dish is unknown. The term is German but the dish is associated with German, Scandinavian and Polish cuisines. It is considered a national dish in Denmark. They are one of the most popular meals in Poland, where they are known as . In Norway, the dish is known as , and in Sweden as . There are various local variants of frikadelle throughout Scandinavia, as both a main course and a side dish. In Sweden, the word refers to meatballs that are boiled, not pan-fried. Etymology The origin of the word is uncertain. According to the '','' ' (pl. ) can be found end of the 17th century in German, and is related to the Italian , French , and Latin ('to roast'). Other variants used in Germany are , , , , and '/''Grilletta'' as well as the Austrian '. It may be derived from , a dish of sliced veal, larded with pork fat. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish Ball
Fish balls are rounded meat balls made from fish paste which are then boiled or deep fried. Similar in composition to fishcake, fish balls are often made from fish mince or surimi, salt, and a culinary binder such as tapioca flour, corn, or potato starch. Fish balls are popular in East and Southeast Asia, where they are eaten as a snack or added to soups or hotpot dishes. They are usually attributed to Chinese cuisine and the fish ball industry is largely operated by people of Chinese descent. European versions tend to be less processed, sometimes using milk or potatoes for binding. Nordic countries also have their own variation. Production There are two variants of fish balls, each differing in its textures, production method, and primary regions of production: Asia While the ingredients and methods are similar between countries, differences can be noted in terms of elasticity, colour, and flavour. Fish balls in Hong Kong and the Philippines can be more firm, darker, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Faggot (food)
Faggots are meatballs made from minced off-cuts and offal, especially pork (traditionally pig's heart, liver, and fatty belly meat or bacon) together with herbs for flavouring and sometimes added bread crumbs. It is a traditional dish in the United Kingdom, especially South and Mid Wales and the English Midlands. Faggots originated as a traditional cheap food consumed by ordinary country people in Western England, particularly west Wiltshire and the West Midlands. Their popularity spread from there, especially to South Wales in the mid-nineteenth century, when many agricultural workers left the land to work in the rapidly expanding industry and mines of that area. Faggots are also known as "ducks" in Yorkshire, Lincolnshire, and Lancashire, often as "savoury ducks". The first use of the term in print was in the ''Manchester Courier and Lancashire General Advertiser'' of Saturday 3 June 1843, a news report of a gluttonous man who ate twelve of them. Preparation and serving C ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chiftele
Chiftele, plural form of chiftea, are flat and round meatballs from Romanian traditional cuisine. Chiftele are usually made from minced pork, mixed with mashed potatoes and spices, then deep-fried. Chiftele is served with pilaf or mashed potatoes. A variant mixing rice inside the meatball is called ''perişoare'' for sour soup, making '' ciorbă de perişoare''. There is a recipe called ''chiftele de peşte'' (fish chiftele) consisting of fishcake made from carp. Etymology The word ''chiftea'' comes from ''köfte'', which is the Turkish word for ''kofta''. History Centuries of Ottoman presence in Romania has left some variations from the Turkish culinary arts. Chiftele is the Romanian version of Turkish ''köfte''. See also * Kofta * List of meatball dishes * Mititei Mititei () or mici (; both Romanian words meaning "little ones", "small ones") is a dish from the Romanian cuisine, consisting of grilled ground meat rolls in cylindrical shape made from a mixture of b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bitterballen
Bitterballen (plural of ''bitterbal'') are a Dutch meat-based snack, made by making a very thick stew thickened with roux and beef stock and generously loaded with meat, refrigerating the stew until it firms, and then rolling the thick mixture into balls which then get breaded and fried. Seasonings in the base stew usually include onions, salt and pepper, parsley and nutmeg. Most recipes include nutmeg and there are also variations using curry powder or that add in finely chopped vegetables such as carrot. The ''bitterbal'' derives its name from a generic word for certain types of herb-flavoured alcoholic beverages, called a ''bitter'' in Dutch, and are popularly served as part of a ''bittergarnituur'', a selection of savoury snacks to go with drinks, at pubs or at receptions in the Netherlands. ''Bitterballen'' are very similar to the more common croquette (''kroketten'' in Dutch) in ingredients and preparation/cooking methods, as well as flavour, though the larger ''krokette ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beef Ball
Beef ball () is a commonly cooked food in Cantonese and overseas Chinese communities which was originated by Teochew people. As the name suggests, the ball is made of beef that has been finely pulverized, other ground meat such as pork may be the ingredients of the beef balls. They are easily distinguishable from fish balls due to their darker color. Another characteristic is the tiny pieces of tendon in each ball will dissolve with prolonged cooking. Production Nearly all meatballs (made from pork, beef, fish, or other animal flesh) made in Asia differ significantly in texture to their counterparts with European origins. Instead of mincing and forming meats, meat used for making meatballs is pounded until the meat is more or less pulverized. This is also often the case for fillings in steamed dishes. This process is what lends a smooth texture to the meatballs. Pounding, unlike mincing, uncoils and stretches previously wound and tangled protein strands in meat and allows them t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
