Best 6 European Style Meatballs Recipes

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**Discover the Delights of European-Style Meatballs: A Culinary Journey Through Diverse Recipes**

Embark on a tantalizing culinary adventure with our comprehensive guide to European-style meatballs, where taste, tradition, and innovation harmoniously blend. From the rustic charm of Italian polpette to the delectable Swedish köttbullar, this article presents a symphony of recipes that capture the essence of European cuisine. Whether you crave the rich flavors of Spanish albóndigas or the delicate herbs of Greek keftedes, our carefully curated collection promises to satisfy your taste buds and transport you to the heart of Europe's culinary heritage. Each recipe is meticulously crafted to ensure authenticity and ease of preparation, making them accessible to home cooks of all skill levels. So, gather your ingredients, prepare your palate, and let's embark on a culinary journey that celebrates the diversity and artistry of European-style meatballs.

Let's cook with our recipes!

MEATBALLS



Meatballs image

This classic baked meatball recipe is easy to make, full of great flavor, and totally versatile. Pair it with your favorite Italian marinara sauce, BBQ sauce, Swedish cream sauce...and beyond!

Provided by Ali

Time 45m

Number Of Ingredients 14

1 cup Panko breadcrumbs
1/3 cup milk
1 pound ground beef
1 pound ground pork
4 cloves garlic, pressed or minced
2 eggs
1 cup (1 1/2 ounces) finely-grated Parmesan cheese
1/4 cup finely-chopped fresh Italian herbs (I used half parsley, half basil)
1/4 cup grated yellow onion
2 teaspoons Worcestershire sauce
1 teaspoon dried oregano
1 teaspoon fine sea salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes

Steps:

  • In a large mixing bowl, stir together the panko and milk until combined. Set mixture aside to soak for 5 to 10 minutes while you prepare the other ingredients.
  • Add the ground beef, ground pork, garlic, eggs, Parmesan, fresh herbs, onion and Worcestershire sauce to the (same) mixing bowl. Sprinkle the oregano, salt, black pepper and crushed red pepper flakes evenly on top. Use your hands to mix the ingredients until evenly combined, being careful not to over-mix the ingredients.
  • To make the meatballs easier to form, I recommend covering and chilling the mixture in the refrigerator for 1 hour. But if you're pressed for time, you can skip this step.
  • Heat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
  • Using a medium cookie scoop or a spoon, scoop and roll the mixture into 2-tablespoon balls and place them on the prepared baking sheet. (I recommend greasing your hands with a bit of olive oil to prevent the mixture from sticking.)
  • Bake for 10-12 minutes, or until an instant-read thermometer measures the internal temperature of the meatballs to be 160°F. Remove pan and transfer to a wire cooling rack.
  • Serve meatballs immediately and enjoy!

CRAVE-WORTHY SWEDISH MEATBALLS



Crave-Worthy Swedish Meatballs image

This Swedish meatballs recipe makes juicy and flavorful meatballs with a creamy, rich, and crave-worthy sauce. If you prefer, you can serve the meatballs without the gravy. We love serving these with mashed potatoes (or mashed cauliflower), buttered noodles, and roasted vegetables are excellent options. We also highly recommend a spoonful of lingonberry jam. For the gravy, we add a few unconventional ingredients. Soy sauce seasons, mustard adds a little zing, and lemon zest brightens up the flavors of the dish.

Provided by Adam and Joanne Gallagher

Categories     Dinner

Time 55m

Yield Makes about 30 meatballs or 6 servings

Number Of Ingredients 22

1 pound (450 grams) ground beef
8 ounces (225 grams) ground pork
2 ounces (55 grams) fresh bread, crusts removed (about two slices)
1/4 cup (60 ml) milk
2 tablespoons (30 grams) butter, plus more as needed
1/2 cup (70 grams) finely chopped onion
1/2 teaspoon fresh ground black pepper
1/4 teaspoon ground allspice
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
Pinch fresh ground nutmeg
1/2 teaspoon Dijon mustard or a pinch of dry mustard powder
1 large egg
1/2 teaspoon fine sea salt
Butter, as needed
3 tablespoons (24 grams) all-purpose flour
3 cups (710 ml) beef broth or use chicken broth
1/4 cup (60 ml) heavy cream
1 teaspoon light soy sauce
1 teaspoon Dijon mustard or a pinch of dry mustard powder
1/2 teaspoon lemon zest
Handful fresh parsley, chopped

Steps:

  • In a small bowl, tear or chop the bread into small pieces then cover with the milk. Set aside.
  • Melt one tablespoon of butter in a wide skillet. Add the onions and cook until soft, but not brown; 3 to 4 minutes. Stir in the black pepper, allspice, garlic powder, cayenne pepper, nutmeg, and the mustard. Cook, stirring everything around the pan for 30 seconds. Transfer to a bowl to cool, and then wipe the skillet mostly clean with a paper towel so that it is ready for cooking the meatballs.
  • Combine the beef, pork, bread and milk mixture, and the egg in the bowl of a stand mixer fitted with the paddle attachment (or large food processor). When the onions are warm, not hot, add them to the bowl as well.
  • Evenly sprinkle the salt over the top of the mixture then beat for about 30 seconds, scrape the sides of the bowl, then beat another 30 seconds to a minute until the mixture looks very well blended. (If you are using a food processor, you may need to stop the processor one more time to move the mixture around a bit.)
  • Form the mixture into meatballs; we like using a medium cookie scoop that holds about 1 1/2 tablespoons - you should get around 30 meatballs. Move onto cooking or cover and refrigerate up to a day or freeze them (see notes section for our tips).
  • Heat the oven to 200 degrees Fahrenheit. Line a baking sheet with foil or parchment. (It's likely you will cook the meatballs in batches. A warm oven helps to keep cooked meatballs hot while you finish cooking all of the meatballs.)
  • Melt half a tablespoon of butter in the pan used to cook the onions over medium-low heat. Add meatballs and cook, turning every few minutes, until brown on all sides and cooked through; 8 to 10 minutes. It's unlikely all of the meatballs will fit so you will need to do this in batches (or use two pans). Add more butter to the pan as needed.
  • Transfer cooked meatballs to the baking sheet and place into the warm oven.
  • After cooking the meatballs, make the gravy in the same pan. Depending on how much fat is left in the pan after cooking the meatballs, you may need to remove some or add a little bit of butter. You will need about three tablespoons of fat in the pan.
  • Decrease the heat to low then scatter the flour over the fat in the pan and whisk until medium blonde in color, about 2 minutes. While whisking, slowly add the broth. Continue to whisk until the gravy begins to thicken. Add the cream and continue to cook until the sauce thickens enough to coat the meatballs, another minute or so.
  • Whisk in the soy sauce, mustard, and lemon zest. Taste then adjust with salt and pepper, as needed. Remove the meatballs from the oven and add to the gravy. Serve with parsley scattered on top.

Nutrition Facts : ServingSize 5 meatballs with gravy, Calories 351, Fat 20.8g, SaturatedFat 9.8g, Cholesterol 127.3mg, Sodium 500.9mg, Carbohydrate 12.3g, Fiber 0.7g, Sugar 1.6g, Protein 27.4g

GERMAN MEATBALLS (FRIKADELLEN)



German Meatballs (Frikadellen) image

These authentic German meatballs - also known as Frikadellen - are so easy to make. Made with minced meat, egg, breadcrumbs, and a little bit of onion, these classic meatballs are served with mustard as a side dish or as a meal itself!

Provided by Recipes From Europe

Categories     Dinner

Time 30m

Number Of Ingredients 10

1/2 pound ground pork
1/2 pound ground beef
1 medium-sized yellow onion (diced)
1 medium-sized egg
3 tablespoons bread crumbs (unseasoned)
1 tablespoon dijon mustard
1 teaspoon paprika
1 teaspoon salt
1 teaspoon pepper
butter to fry

Steps:

  • Add the ground meat, diced onion, cracked egg, breadcrumbs, mustard, paprika, salt, and pepper to a bowl.
  • Mix everything together for a few minutes with your clean hands until the ingredients are thoroughly mixed and stay together when you form a rough ball in your hand. The consistency is important to stop the meatballs from falling apart later. If the mixture feels too wet/sticky, add a few more breadcrumbs.
  • Form approximately 8 meatballs that are slightly smaller than the size of your palm. Slightly flatten off the top and the bottom of the meatball so that they are not a fully rounded ball. Make sure that the meatballs are roughly the same size so that they'll be done frying at the same time.
  • Heat approximately 1-2 tablespoons of butter (depending on your pan size) in a large frying pan. Once the butter is melted and hot, add (some) of the meatballs and fry them on medium-low heat for approximately 7-10 minutes until the bottom is browned.
  • Then flip the meatballs over and fry them from the other side. Remove them from the heat once the meatballs are fully cooked through.
  • These meatballs can be served with many different side dishes. Classic choices are potato and pasta salad, mashed potatoes with gravy, fried potatoes, or a simple slice of bread and mustard.

Nutrition Facts : ServingSize 1 g, Calories 177 kcal, Carbohydrate 4 g, Protein 11 g, Fat 12 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 61 mg, Sodium 383 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 6 g

EUROPEAN STYLE MEATBALLS



European Style Meatballs image

This is delicious. I used to make them with veal, but around here, if you can actually find any ground veal, it runs about 18.00 per pound! So I remade the recipe using beef and pork.

Provided by Amy H.

Categories     Beef

Time 50m

Number Of Ingredients 19

FOR THE MEATBALLS
1/2 lb ground beef
1/2 lb ground pork
1/2 c saltine cracker crumbs
1/4 c milk
1 egg, beaten
1 tsp salt
1/2 tsp pepper
2 Tbsp canola oil
FOR THE SAUCE
1 box (8 oz.) fresh, sliced mushrooms
2 Tbsp all purpose flour
1 1/2 c sour cream
1 tsp browning sauce
1 c milk
1/4 tsp salt
1/4 tsp pepper
6 oz egg noodles
poppy seeds for garnishing

Steps:

  • 1. Combine meatball ingredients except for canola oil in a large bowl and mix well. Shape mixture into 1 1/2 inch balls.
  • 2. Heat 2 Tbsp. oil in a deep skillet. Brown meatballs on all sides. About 5 to 6 minutes or until well browned. Remove meatballs, reserving drippings in skillet.
  • 3. Add mushrooms to pan with drippings, saute until soft. Add flour to pan drippings; stir until blended, reduce heat; add sour cream, browning sauce, salt and pepper, stirring constantly. Gradually add milk.
  • 4. Return meat balls to skillet and cook over low heat for 15 minutes.
  • 5. Mix hot cooked noodles with butter and sprinkle with poppy seeds.
  • 6. Serve meatballs over noodles.

LENA'S SWEDISH MEATBALLS WITH LINGONBERRY SAUCE



Lena's Swedish Meatballs with Lingonberry Sauce image

Provided by Tyler Florence

Categories     appetizer

Time 1h20m

Yield about 60 meatballs

Number Of Ingredients 17

4 tablespoons butter
1 small onion, minced
1 pound each ground beef, pork, and veal (or all beef if you prefer)
2 egg yolks
1/2 cup heavy cream
2 tablespoons salt
Few grinds black pepper
2 teaspoons ground allspice
3 pieces white bread, crust removed, torn and soaked in whole milk
2 tablespoons butter
2 tablespoons all-purpose flour
3 cups chicken stock
Salt and freshly ground black pepper
1/2 cup heavy cream
1 to 2 tablespoons black currant jam
1/4 cup chopped parsley leaves
Lingonberry jam, for serving

Steps:

  • Preheat the oven to 325 degrees F.
  • Melt 1 tablespoon of the butter in a large saute pan over medium heat. Add the onion and cook until translucent. Remove the onion to a plate and cool. Wipe out the pan with a paper towel.
  • In a large mixing bowl, combine the ground meats, egg yolks, heavy cream and onion. Add salt, pepper and allspice. Squeeze excess milk from the bread and add it to the bowl. Mix gently with your hands or wooden spoon.
  • With a bowl of cold water standing by, form meatballs about 1-inch across. Dip your fingers in cold water, from time to time, to keep the meat from sticking to your hands.
  • Melt the remaining butter in the saute pan and once the foam has subsided add a layer of meatballs. Do not overcrowd the pan. Shake the pan once in awhile, to keep the meatballs round. Brown all of the meatballs, in batches, removing them to a large oven safe dish when cooked. Put the dish in the oven for about 20 minutes, being careful not to overcook them.
  • To make the sauce: Pour off most of the fat from the skillet and return it to the heat. Add 2 tablespoons of butter and swirl it around to coat the pan. Sprinkle in the flour, and stir with a wooden spoon or whisk to dissolve the flour into the fat. Pour in the chicken stock, and stir to loosen the bits from the bottom of the pan. Simmer, stirring, until the liquid is reduced and the mixture starts to thicken to a sauce. Season with salt and pepper, to taste. Lower the heat and stir in the cream and the black currant jam. Add the meatballs to the sauce. Simmer until the sauce thickens slightly and the meatballs are heated through, 15 to 20 minutes. Sprinkle with chopped parsley.
  • To serve, spoon a couple of meatballs onto each plate along with a spoonful of sauce, and serve with the lingonberry jam on the side.

EAST EUROPEAN MEATBALLS



East European Meatballs image

This is my recipe for meatballs that I've put together after experimenting with various ingredients. All those who had these found them yummy. I hope you will too. It works as an appetizer (on their own), or as a main course (served with mashed potatoes, pasta and a tomato based or creamy sauce).

Provided by TarragonBoy

Categories     Meatballs

Time 40m

Yield 36 meatballs, 6 serving(s)

Number Of Ingredients 13

1 1/2 lbs ground pork (minced)
2/3 lb ground beef (minced)
2 large potatoes
1 carrot
2 large eggs
6 large garlic cloves
2 medium onions
6 slices white bread
1/2 cup fresh dill leaves
1 cup fresh parsley leaves
3/4 cup breadcrumbs
1 tablespoon salt
2 tablespoons pepper

Steps:

  • Chop the onions finely. Put a little canola oil in a pan, turn the heat to medium. When the oil is hot, add the onions and a pinch of salt, turn down the heat to low-medium and saute, covered, for about 10 mins, until yellow and soft. Simmer from time to time.
  • Remove the onions from the pan, and put on a bowl to cool down.
  • Grate the carrot using the coarse side of the grater. Squeeze well between your palms afterwards, to get rid of all the water.
  • Grate the potatoes using the fine side of the grater. Squeeze well between your palms afterwards.
  • Dunk the slices of bread (crust removed) in a little milk for 3 seconds and then squeeze well between palms to get rid of all the liquid.
  • Mince the garlic cloves (you can remove the germs if you wish - in this way, the garlic smell won't stay with you 2 days afterwards).
  • Remove the leaves from the parsley and dill, and finely chop them.
  • Put the minced meat, potatoes, carrot, eggs, garlic, onion, bread slices, dill, parsley, bread crumbs, pepper in a large bowl. Mix everything together (with your hands or mixer). Add 1/2 Tbs salt, mix, and taste the composition. Add another 1/2 Tbs salt if you think it's needed. I normally put 1 Tbsp salt in total. Also, of course, you can add more pepper if you like it more spicy.
  • Press the mixture against the pan and 'pat' it slightly with you hands to look uniform. Then cover the bowl and let the mixture rest in the fridge for 1 hour. This will firm up the mixture.
  • Remove the mixture from the fridge 20 minutes before cooking.
  • Take 1 heaped Tblsp of mixture at a time, and with your hands wet, form the meatballs. Place the meatballs on a plate.
  • In a deep medium sized frying pan, put canola oil until it's about 1.5 inches in height. Let the oil heat up on a medium-high heat. It's important that the pan is not too wide, so that the oil inside is quite deep in order to cover the meatballs well from all sides when cooking.
  • When the oil is hot, turn down the heat to medium, and put the meatballs in the pan. Fry on one side for 4 mins, then turn on the other side, fry for 4 mins, then 1 min again on each side.
  • Remove the meatballs from the pan and place on a paper towel to absorb the oil.
  • That's it! I hope you'll like :).

Tips:

  • Use a combination of ground beef and pork for the meatballs. This will give them a more flavorful and juicy texture.
  • Soak the bread crumbs in milk before adding them to the meatball mixture. This will help to bind the meatballs together and prevent them from becoming dry.
  • Season the meatball mixture generously with salt, pepper, and your favorite herbs and spices. This will help to give them a delicious flavor.
  • Brown the meatballs in a skillet before simmering them in the sauce. This will help to develop their flavor and prevent them from falling apart.
  • Use a good quality tomato sauce for the meatballs. This will make a big difference in the overall flavor of the dish.
  • Simmer the meatballs in the sauce for at least 30 minutes, or until they are cooked through.
  • Serve the meatballs with your favorite pasta, rice, or vegetables.

Conclusion:

European-style meatballs are a delicious and versatile dish that can be served with a variety of sides. They are perfect for a weeknight meal or a special occasion. With a little planning and effort, you can easily make these meatballs at home. So next time you're looking for a hearty and flavorful meal, give European-style meatballs a try. You won't be disappointed!

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