Meatball

Considering that this dish is the Holy Grail of Mama’s cooking, I truly debated whether or not to mess with it. It took six attempts to make over this dish, but I finally figured the low-cal version out—and Mama loved it!

This meat and spinach casserole hits the same flavor notes as lasagna, hold the noodles: No-sagna Lasagna! Serve it with a simple salad of mixed greens.

The meatball dumplings in the stoup taste okay without the 2 tablespoons of bread crumbs, but being a Sicilian girl, I simply cannot make a meatball with no bread crumbs. This is as close as I can force myself. It’s only 2 tablespoons. Negligible carbs, but all the difference mentally and the consistency is really better for it.

This one is for Howard Stern. Howard loves the ground turkey. Here ya go, baby!

Tomatillos look like green tomatoes, but they’re not. They are related to gooseberries and they are sour to taste. This dish is a funky, fun twist on spaghetti and meatballs. It’s crazy—crazy good!

Polpette are baby meatballs and these are stuffed with a pine nut (buttery, slightly crunchy surprise) and a currant or raisin (to keep the meat moist).

This stoup is a one-pot Swedish meatballs and egg noodle supper, but soupier!

Serve with a green salad.

Jocelyne Akoun (see page 28) also served me meatballs with tomato sauce for Friday night dinner, a typical Sephardic dish for the eve of the Sabbath. I had found centuries-old recipes for these almondeguilles or albondigas, but without tomato sauce. For me, the post–Columbian Exchange marriage of tomatoes and meatballs greatly enhances the flavor of this dish!

I was served this exciting dish by Iranian friends who live near me in London. As the golden crust was broken, the rice, stained patchily with red cherry juice, tumbled out with little meatballs and cooked cherries. Fresh sour cherries are used in Iran in their short season. They are pitted or not, and cooked with sugar until they are jammy. I use dried pitted sour cherries without sugar, with delicious results.

A delicious Turkish specialty to be served hot with rice or bulgur.

The dish takes its name from the Ottoman pasha who administered Mount Lebanon in the nineteenth century. Serve with rice or mashed potatoes. The meatballs are usually fried, then cooked in a tomato sauce, but baked this way they have a light, fresh flavor.

This is a specialty of Aleppo in Syria, where it is traditionally baked in a round tray and served on a round dish, with the rolls arranged in a coil.

This is common throughout the Middle East.

From the Greek word for “doll,” these Greek meatballs make lovely finger food, as good cold as they are hot.

This is an old family recipe which originates in Syria. It is easy to make now that dried pitted sour cherries are available. We used to have to pit them. Serve it with rice or, as was usual in the old days, on miniature pita breads split in half, soft side up.