Meatball

In Egypt this is the favorite kebab. It is also mine. I love the soft, moist texture of the meat, and the flavors of parsley and onion. The traditional way of preparing it is to chop all the main ingredients by hand, then to chop them together. They still do this in restaurants (where it is called kofta kebab or kofta alla shish)—but you can achieve good results with the blade of the food processor if you do each ingredient separately. For a moist, juicy kofta you need a good amount of fat. Most of it will melt away in the heat of the broiler. You will need skewers with a wide, thick blade to hold the ground meat and prevent it from rolling around. If you find it difficult, you can always shape the meat into burgers.

You can serve these Egyptian fish balls as mezze or finger foods at a party. Use any white fish, such as cod, haddock, bream, whiting, or hake.

Rolled into marble-sized balls, they make a nice appetizer.

The dish takes its name from the governor who administered Mount Lebanon between 1861 and 1868 in Ottoman times. Serve it with plain or Vermicelli Rice (page 304).

In Morocco, men are masters of the fire, in charge of the brochettes, the small kebabs threaded on little wood or metal skewers, which are traditional street food. The ground meat kebabs are deliciously aromatic—full of fresh herbs and spices. The meat is usually pressed around skewers and cooked over dying embers, but it is easier simply to pat the meat into sausage or burger shapes and cook them under the broiler or on a griddle. There should be a good amount of fat (it melts away under the fierce heat), enough to keep the meat moist and soft. Otherwise, work 3 tablespoons extra virgin olive oil into the paste. Bite-size keftas can be served as appetizers at a party, but en famille burger-size ones, accompanied by a salad, represent a main dish.

Meatballs baked in the convection oven are cooked as quickly as a pan of cookies—no greasy smells or mess. I bake meatballs for kids this way. This isn’t a fancy meal—just serve them over mashed potatoes, or in a bun or a wrap.

These crispy, savory balls, simmering in tomato sauce, are delicious and surprising: though they have all the texture and flavor that a meatball-lover would ask for, there’s not a bit of meat in them—just eggs, grated cheese, and bread crumbs plus garlic and basil. They are certainly a testament to the ingenuity of Abruzzese cooks, who have fashioned the simplest staples of a rustic kitchen into a treat for all occasions. Serve the polpettine as a special snack or party hors d’oeuvre—when they’re freshly fried and crispy, you won’t even need any sauce. And with the sauce, they make a delightful primo or vegetarian main course. A good-quality pecorino for grating is essential here and will give you the most authentic flavor. If you’ve found one you like, use it exclusively in the polpettine and for serving. If your pecorino is sharp and/or salty, substitute Grana Padano or Parmigiano-Reggiano for half the cheese in the recipe.

In Umbria, small meatballs are often served simply, floating in a bowl of hot chicken broth. This is a fine custom, in my opinion: it makes the soup more special and substantial, and the broth enhances the carefully homemade meatballs. The diminutive pork-and-veal polpette in this recipe incorporate small amounts of plump raisins, pine nuts, and orange zest—delicate flavors that might be overwhelmed by bold pasta sauce but stand out in a spoonful of light, clear broth. You can either fry or poach the meatballs (the fried have more flavor; the poached are healthier), but either way they are delicious.

While flipping through an Australian food magazine, my eyes were drawn to the appetizing green sauce in a photo of Indian-style meatballs. I am one of those people who do not rate cilantro as my favorite herb, but when I developed this dish to replicate the recipe at home, the sauce proved as delicious as it was attractive. Cook some basmati rice to serve with the meatballs.

When you want the classic French bistro flavors of beef bourguignon, but don't have the time for tenderizing chunks of tough meat with long simmering, make the meatball version. An Australian Shiraz is a good bet for the wine because it usually isn't aged in oak, so the sauce won't have any off, woodsy flavors. Choose among boiled new potatoes, egg noodles, or even polenta as a side dish for this ragout.

My first New York restaurant job was at an American restaurant with a Thai chef. Thanks to him, I learned about Southeast Asian cooking well before its current popularity. One of his specialties was grilled lemongrass chicken, and I've adapted its flavors to these meatballs, served as they might be in Vietnam, on a bed of rice vermicelli with a tangy dipping sauce.

These balls will definitely get any party started. Buffalo's finest bar food minus the bones is the perfect food to serve for the big game, a surprising appetizer, or even passed as a fancy hors d'oeuvre. It's the best part of hot and spicy wings with none of the mess. If you like your balls extra spicy, you can always add an extra tablespoon or two of hot sauce to the recipe. Make one batch and you'll know why these are a staff fave and top seller at the Shop. Serve with Blue Cheese Dressing.

Here they are—the top sellers at The Shop and sure to be a big hit at home. Most traditional meatball recipes call for Parmesan or pecorino cheese. While we're big fans of these stronger cheeses, we prefer ricotta. It's our secret weapon. The mild and creamy consistency of this fresh cheese gives the meatballs a unique light texture. Beef has a subtle flavor, and the ricotta is a great way to add fat and moisture to the recipe without the overpowering flavor of a sharper cheese. These are quick to prep, and baking rather than frying makes this a fast comfort food even during the busiest of weeks.

Sometimes you gotta take a break from the hard-core carnivordom, and these are the way to go—just ask our staff, who eat them around the clock. These balls happen to be Mike's favorite too. You'll often find us at the bar with a big bowl, topped with Classic Tomato Sauce or Spinach Basil Pesto and a side of steamed or sautéed spinach. And when it comes to kids, this is a great and tasty way to sneak in more veggies.

Find sources for local ground turkey at LocalHarvest.org and conserve fossil fuels that get burned during shipping.

For the best texture, don't overwork the meat mixture and use Parmesan that's ground to a fine powder ( use the processor or the rasp side of a box grater). For more heat, add 1/2 to 3/4 teaspoon dried crushed red pepper to the sauce.