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((Short description|Dish of ground meat rolled into a ball))
((other uses))
[[File:Soup with meatballs-01.jpg|thumb|''[[Hochzeitssuppe]]'', a traditional German wedding soup with meatballs]]
[[File:Meatballs on a plate.jpg|thumb|Raw meatballs]]
[[File:Gehaktballetjes.jpg|thumb|Meatballs being cooked]]
A '''meatball''' is [[ground meat]] (mince) rolled into a ball, sometimes along with other ingredients, such as [[bread crumbs]], minced [[onion]], [[egg (food)|eggs]], [[butter]], and seasoning.<ref name="Smithsonian">((cite web | title = Is Spaghetti and Meatballs Italian? | first =Shaylyn | last = Esposito | publisher = Sithsonian.com | date =  6 June 2013 | url = http://www.smithsonianmag.com/arts-culture/is-spaghetti-and-meatballs-italian-94819690/?no-ist | access-date = 14 April 2015))</ref> Meatballs are cooked by [[frying]], [[baking]], [[steaming]], or [[braising]] in sauce. There are many types of meatballs using different types of [[meats]] and [[spices]]. The term is sometimes extended to meatless versions based on vegetables or fish; the latter are also commonly known as [[fishball|fish ball]]s.

== History ==

The [[Ancient Rome|ancient Roman]] cookbook ''[[Apicius]]'' included many meatball-type recipes.<ref>Sally Grainger, ''Cooking Apicius: Roman Recipes for Today'', Prospect Books, 2006, ((ISBN|1-903018-44-7)), p. 17-18</ref>

Early recipes included in some of the earliest known [[Arab Cuisine|Arab cookbooks]] generally feature seasoned lamb rolled into orange-sized balls and glazed with egg yolk and sometimes [[saffron]].<ref>((Cite book|last=Davidson|first=Alan|author-link=Alan Davidson (food writer)|url=https://www.worldcat.org/oclc/70775741|title=The Oxford companion to Food|date=2006|publisher=Oxford University Press|others=Jaine, Tom.|isbn=0-19-280681-5|edition=2nd|pages=448|oclc=70775741))</ref>

''[[Poume d'oranges]]'' is a gilded meatball dish from the [[Middle Ages]].<ref>((cite book | last=Adamson | first=M.W. | title=Regional Cuisines of Medieval Europe: A Book of Essays | publisher=Taylor & Francis | series=Garland Medieval Casebooks | year=2013 | isbn=978-1-135-30868-1 | url=https://books.google.com/books?id=VelSAQAAQBAJ&pg=PA27 | access-date=15 June 2017 | page=27))</ref>

== By region ==
((More citations needed|section|date=August 2021)) 
Various recipes of meatballs can be found across [[Europe]] and [[Asia]]. From [[Iberia]] and [[Sweden]] to the [[Indian subcontinent]], there is a large variety of meatballs in the [[kofta]] family.<ref>[[Alan Davidson (food writer)|Alan Davidson]], ed., ''[[The Oxford Companion to Food]]'', ''s.v.'' kofta</ref>

=== Europe ===
[[File:Tatarsko kufte.JPG|thumb|[[Bulgaria]]n big meatball, ''tatarsko kufte'']]
[[File:Frikadeller.jpg|thumb|A freshly made batch of Danish meatballs (''[[frikadeller]]'')]]
[[File:04848 Meatballs Klopsy, PL 2011.JPG|thumb|''Klopsy'' with potato purée from Poland]]
[[File:koettbullar stockholm2006.jpg|thumb|Meatballs served in the Swedish style, with [[mashed potato]]es, [[Brown sauce (meat stock based)|brown sauce]], [[lingonberry jam]] and pickled cucumber]]
[[File:Inegöl köfte.jpg|thumb|[[İnegöl meatballs]] from Turkey]]
*[[Albanian cuisine|Albanian]] fried meatballs (''qofte të fërguara'') include [[feta cheese]].
*In [[Austrian cuisine|Austria]], fried meatballs are called ''Fleischlaibchen'' or ''Fleischlaiberl''.
*In [[Belgian cuisine|Belgium]], meatballs are called ''ballekes'' or ''bouletten'' in [[Flanders]] and are usually made of a mixture of beef and pork with bread crumbs and sliced onions. Many other variations exist, including different kinds of meat and chopped vegetables. They are often served in tomato sauce or with [[sour cherry]] sauce.
*In [[Bosnian cuisine|Bosnia and Herzegovina]] and [[Serbian cuisine|Serbia]], meatballs are called ''ćufte'' (from the [[Turkish language|Turkish]] word ''köfte'') and are typically made from ground beef or ground lamb, usually served with cooked potatoes and salad on the side.
*In [[British cuisine|Britain]], [[Faggot (food)|faggots]] are a type of spicy [[pork]] meatball. A faggot is traditionally made from pig's heart, liver and a fatty cut of pork ([[pork belly]] or [[back bacon]]) minced together, with herbs added for flavoring, and sometimes bread crumbs.
*In [[Bulgarian cuisine|Bulgaria]], meatballs are called ''kyufte'' (from the [[Turkish language|Turkish]] word ''köfte'') and are typically made from ground beef or pork, or a mix of the two. They can be shallow fried or grilled and often contain diced onions and soaked bread. They are a very popular dish.
*In [[Croatian cuisine|Croatia]], meatballs are called ''polpete'' in the Dalmatian region or ''faširani šnicli'' (''faširanci'') or ''ćufte'' in the continental part. They are typically made with ground beef or a mixture of pork and beef and served with mashed potatoes or rice, often with tomato based sauce.
*[[Danish cuisine|Danish]] meatballs are known as ''[[frikadeller]]'' and are typically fried. They are usually made out of ground [[pork]], veal, onions, eggs, salt, and pepper; these are formed into balls and flattened somewhat, so they are [[Frying pan|pan]] ready. However, the Danish cuisine also includes other versions, such as ''boller i karry'' (meatballs in curry sauce, typically served with rice), and the smaller meatballs used in soup with ''melboller'' (Danish dumplings).
*In [[Estonian cuisine|Estonia]], meatballs are called ''lihapallid'' (literally "meatballs") and are similar to those of Finnish or Swedish cuisine.
*In [[Finnish cuisine|Finland]], meatballs are called ''lihapullat'' (literally "meatbuns"). They are made with ground beef or a mix of ground beef and pork, or even with ground [[reindeer]] or [[elk]] meat, mixed with breadcrumbs soaked in milk or [[viili]], beef stock and finely chopped onions or alternatively, [[French onion soup]] readymix. They are seasoned with [[white pepper]] and [[Edible salt|salt]]. Meatballs are traditionally served with [[gravy]] or [[Brown sauce (meat stock based)|brown sauce]], boiled potatoes (or mashed potatoes), [[lingonberry jam]], and sometimes [[pickled cucumber]] or pickled [[beetroot]].
*In [[French cuisine|France]], meatballs are known as ''boulettes de viande'' or (in Northern France) ''fricadelles''. They can be made of beef, veal, pork or fish. In [[Alsace]], meatballs are known as ''Fleischkiechele''. They are made of beef, pork, onions, bacon, eggs, and bread. They are served plain or with cream sauce.((citation needed|date=August 2020))In the region of [[Roussillon]], they are known as ''boles de picolat''<ref>((Cite book |last=Larousse |first=Librairie |url=https://books.google.com/books?id=ZvWMEAAAQBAJ |title=Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated |date=2009-10-13 |publisher=National Geographic Books |isbn=978-0-307-46491-0 |language=en))</ref>''.'' In [[Languedoc]], they are served with tomato sauce or in a dish called ''ragoût d'escoubilles''.<ref>((Cite web |title=OTIVH - FR |url=https://www.saintguilhem-valleeherault.fr/le-ragout-d-escoubilles |access-date=2023-09-26 |website=OTIVH - FR |language=fr))</ref> The term ''[[quenelle]]'' can also refer to meatballs.<ref>((Cite book |last=Larousse |first=Librairie |url=https://books.google.com/books?id=ZvWMEAAAQBAJ |title=Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated |date=2009-10-13 |publisher=National Geographic Books |isbn=978-0-307-46491-0 |language=en))</ref>
*In [[German cuisine|Germany]], meatballs are mostly known as ''Frikadelle'', ''Fleischküchle'', ''Fleischpflanzerl'', ''Bulette'' or ''Klopse''. A very famous variant of meatballs are ''[[Königsberger Klopse]]'', which contain [[Anchovies as food|anchovy]] or salted [[Herring as food|herring]], and are eaten with [[Caper#Culinary uses|caper sauce]].
*In [[Greek cuisine|Greece]], fried meatballs are called ''keftédes'' (κεφτέδες) (from the [[Turkish language|Turkish]] word ''köfte'') and usually include within the mix of bread, onions, parsley and mint leaf.<ref name=CFVM>((cite web|title=Κεφτέδες|url=http://foodmuseum.cs.ucy.ac.cy/web/guest/parsintages/civitem/1682|website=foodmuseum.cs.ucy.ac.cy|publisher=Cyprus Food Virtual Museum|access-date=30 November 2015|language=el))</ref> Stewed meatballs are called ''yuvarlákia'' (γιουβαρλάκια: (from the [[Turkish language|Turkish]] word ''yuvarlak'', which means "round") and usually include small quantities of rice.
*[[File:Fozelek.jpg|alt=Fasírt in főzelék.|thumb|Fasírt in főzelék. The Hungarian fasírt has a harder crest than it counterparts. The [[Hungarian language]] calls the soft meatballs used in Scandinavia or the ones Hungarian cuisine puts into soups ''húsgolyó'' or ''húsgombóc''.]]In [[Hungarian cuisine|Hungary]], as well as territories from neighbouring countries where Hungarian is spoken, a meatball is called ''vagdalt'' or ''fasírt'' ((IPA-hu|ˈfɒʃiːrt|)) or ''fasírozott'' ((IPA-hu|ˈfɒʃiːrozott|)) probably coming from Austrian German ''faschierte Laibchen''. It is a mixture of minced pork, minced onions, garlic, paprika, salt and breadcrumbs, deep fried in oil or pork fat and eaten with potatoes or [[főzelék]]. Also, the ''májgombóc'' ((IPA-hu|ˈmaːjɡomboːt͡s|)) (liver dumpling) is popular in soups.
*In [[Italian cuisine|Italy]], meatballs (called ''polpette'' ((IPA-it|polˈpette|)), sing. ''polpetta'') are generally eaten either as a main course or in [[Wedding soup|soup]]. The main ingredients of an Italian meatball are beef and/or pork and sometimes poultry or sausage, salt, black pepper, chopped garlic, olive oil, Romano cheese, eggs, [[bread crumbs]], and parsley, mixed and rolled by hand to a golf ball size. In the [[Abruzzo]] region of Italy, especially in the [[Province of Teramo]], the meatballs are typically the size of marbles and are called ''polpettine'' ((IPA-it|polpetˈtiːne|)).
*In the [[Dutch cuisine|Netherlands]], meatballs are called ''gehaktbal'', and are often served with boiled potatoes and vegetables. They are usually made out of mixed beef and pork minced meat, eggs, onion and [[bread crumbs]].
*In [[Norwegian cuisine|Norway]], meatballs are called ''kjøttkaker'' (lit. "meatcakes"). They are often served with brown sauce, [[:nb:Kålstuing|kålstuing]] (cabbage in cream sauce), [[:nb:Tyttebærsyltetøy|tyttebærsyltetøy]] (lingonberry jam) and potatoes. Kjøttkaker are similar to kjøttboller, except in form. Kjøttboller are round, like the typical meatball, whereas kjøttkaker or meat cakes are in a patty form, flattened out and a bit oval in shape.
*In [[Polish cuisine|Poland]], they are called ''((ill|pulpety (Polish meatballs)|lt=pulpety|pl|pulpet))''<!-- avoid displaying first "ill" argument --> (singular ''pulpet'', from the Italian name) or ''klopsy'' (singular ''klops'', from German ''Klopse''), and ''pulpeciki'' ("little ''pulpety''"), and are usually served cooked with a variety of sauces (such as tomato or a kind of gravy thickened with flour, as well as forest mushroom sauce) with potatoes, rice or all sorts of ''[[kasza]]''. ''Pulpety'' or ''klopsy'' are usually made from seasoned ground meat with onion and mixed with eggs and either breadcrumbs or wheat rolls soaked in milk or water. Fried ''pulpety'' are larger than typical cooked ones. They can be round or flat in shape. The latter, in many countries, would be considered a cross between a meatball and a hamburger. The fried variety is called ''mielony'' (short for ''kotlet mielony'', literally "minced cutlet"), and its mass-produced version (as well as the one served in bars, etc.) is the subject of many jokes and urban legends about what is used to produce it.
*In [[Portuguese cuisine|Portugal]], meatballs are called ''almôndegas'' ((IPA-pt|alˈmõdɨɣɐʃ|)). These are usually served with a spicy tomato sauce and rice or sometimes pasta.
*In [[Romania]] and [[Moldova]], there are two types of meatballs called ''[[chiftele]]'' (from the [[Turkish language|Turkish]] word ''köfte'') and ''[[pârjoale]]'', and are usually deep fried and made with pork or poultry, moistened [[mashed potato]]es and spices. ''[[Chiftele]]'' are flat and round and contain more meat. A variant mixing rice inside the meatball is used for sour soup, making ''[[ciorbă de perişoare]]''.
*In [[Russian cuisine|Russia]], they are called ''kotlety'' (((lang-rus|котлеты))) in flat forms or ''tefteli'' (((lang-rus|тефтели))) in ball forms.  They can be made with [[chicken ball|chicken]], [[pork ball|pork]], [[beef ball|beef]] or fish.  Tefteli have rice, potatoes and other vegetables mixed in as well.  ''Kotlety'' are only made with meat and spices (sometimes bread is added). They can be served with a side of mashed potatoes or noodles, or in a sauce. When boiled in soup round meatballs are called frykadelki (Russian: фрикадельки).
*In [[Slovenian cuisine|Slovenia]], they are called ''polpeti''. They are typically made with ground beef or a mixture of pork and beef and served with mashed potatoes, with tomato-based sauce.
*In [[Spanish cuisine|Spain]] and [[Latin American cuisine|Hispanic America]], meatballs are called ''albóndigas'', derived from the [[Arabic]] ''al-bunduq'' (meaning hazelnut, or, by extension, a small round object). ''Albóndigas'' are thought to have originated as a Berber or Arab dish imported to Spain during the period of [[Al-Andalus|Muslim rule]]. Spanish ''albóndigas'' can be served as an appetizer or main course, often in a tomato sauce. Mexican ''albóndigas'' are commonly served in a soup with a light broth and vegetables.
*((anchor|Swedish meatball))In [[Swedish cuisine|Sweden]], meatballs are called ''köttbullar'' (literally "meat buns"). They are usually made with a mix of ground beef and ground pork, or just with ground beef, which is mixed into a mixture of beaten eggs, breadcrumbs soaked in milk, and grated raw onions or finely chopped and fried onions. Cream is often added for more luxurious versions. The meatball mixture is seasoned with [[Edible salt|salt]] and [[white pepper]] or a mixture of white pepper and [[allspice]].<ref name=meatball>((cite news |title=Swedish meatballs, the perfect recipe|url=https://sweden.se/culture-traditions/classic-swedish-food-meatballs/ |work=Sweden.se |date=1 January 2018 ))</ref><ref name="SE">Widenfelt, Sam ''Swedish Food'', Gothenburg, Sweden Esselte 1956.</ref> Swedish meatballs are traditionally served with gravy, boiled or mashed potatoes, [[lingonberry jam]], and sometimes [[pickled cucumber]].<ref name="SE" /> Traditionally, they are small, around ((convert|2-4|cm|in)) in diameter, though larger meatballs are often served at restaurants.<ref>[[Sharon Tyler Herbst|Herbst, Sharon Tyler]] ''Food Lover's Companion'' Hauppauge, New York: Barron's Educational Series, Inc. 1990.</ref> In 2018, Sweden's official national Twitter account claimed that Swedish meatballs are based on a Turkish recipe, brought back to Sweden by [[Charles XII of Sweden|King Charles XII]] in 1714, after his five-year semi-imprisonment in the [[Ottoman Empire]],<ref>((cite web |url= https://twitter.com/Sweden/status/990223361648275456|title=Swedish meatballs are actually based on a recipe King Charles XII brought home from Turkey |website=[[Twitter]]|date= 28 April 2018 |access-date=2022-11-03))</ref> which caused comments around the world.<ref>((cite news |url=https://www.theguardian.com/world/2018/may/03/my-whole-life-has-been-a-lie-sweden-admits-meatballs-are-turkish |title='My whole life has been a lie': Sweden admits meatballs are Turkish |first= Jon |last= Henley | work=[[The Guardian]]|date= 3 May 2018 |access-date=4 May 2018))</ref><ref>((cite news|url=https://www.telegraph.co.uk/news/2018/05/01/swedish-meatballs-turkish-sweden-says/ |archive-url=https://ghostarchive.org/archive/20220112/https://www.telegraph.co.uk/news/2018/05/01/swedish-meatballs-turkish-sweden-says/ |archive-date=2022-01-12 |url-access=subscription |url-status=live|title=Swedish meatballs are actually Turkish, Sweden says|first=Esan|last=Swan|date=1 May 2018|work=The Daily Telegraph))((cbignore))</ref> However, a food and culture expert at Stockholm University claimed that there was no evidence behind this and that the meatballs likely originated in France or Italy instead.<ref>((Cite news|url=https://www.svd.se/forskare-sagar-varldsnyhet-om-kottbullar-fabricerat |title=Forskare sågar världsnyhet om köttbullar: "Fabricerat"|newspaper=Svenska Dagbladet| language=sv| publisher=[[svd.se]]|date= 3 May 2018 |access-date=4 May 2018|last1=Jerdén|first1=Erik))</ref><ref>((cite web |title='Fake news': Historian denies Swedish meatballs originated in Turkey |url=https://www.sbs.com.au/news/fake-news-historian-denies-swedish-meatballs-originated-in-turkey |website=SBS News |date=7 May 2018|access-date=28 February 2020))</ref> This caused the original tweeter, Sweden.se, to backtrack a few days later.<ref>((cite web |url= https://twitter.com/Sweden/status/992331926571814912|title=There are countless versions of the meatball across the world.|website=[[Twitter]]|date= 4 May 2018 |access-date=2022-11-03))</ref>
*In [[Turkish cuisine|Turkey]], meatballs are called ''[[köfte]]'' and are extremely popular; there are many different versions with a variety of shapes – not necessarily round. Meatballs in Turkey are usually made with ground lamb or a mix of ground beef and lamb. Variants are mostly named after their traditional cities; such as [[İnegöl köfte]], [[İzmir köfte]], [[Kofta|Akçaabat köfte]] and [[Tire meatballs|Tire köfte]]. Some of the other popular ones are [[şiş köfte]], ((ill|kadınbudu köfte|ca||tr)) and [[sulu köfte]]. There is also a variant called [[Çiğ köfte]] that can be vegan. 
*In [[Ukrainian cuisine|Ukraine]], they are called ''kotleta'' (((lang-uk|котлета))) when fried and ''frykadelka'' (((lang-uk|фрикаделька))) when boiled in soup.

=== Americas ===
[[File:Meatball pizza.jpg|thumb|upright|A meatball pizza]]
[[File:Albondigas en Chipotle.jpg|thumbnail|[[Mexican cuisine|Mexican]] ((lang|es-MX|albóndigas al chipotle))]]
Most meatball recipes found in the Americas are derived from European cuisine influences, notably Italian, Sicily, Iberian (Portuguese-Spanish), and Nordic (Swedish) cuisines.
*In [[Brazilian cuisine|Brazil]], meatballs are called ''almôndegas'', derived from  [[Italy|Italian]] influences. These are usually served with tomato sauce and pasta.
*In the [[Canadian cuisine|Canadian]] province of [[Cuisine of Quebec|Quebec]], meatballs are the main component of a traditional dish called ''ragoût de boulettes'' (meatball stew). The meatballs are made with ground pork, onions, spices like cinnamon, cloves and nutmeg and are simmered in a [[gravy]] 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 [[Mexican cuisine|Mexico]], ''albóndigas'' are commonly served with a light broth and vegetables, or with a mild chipotle sauce.<ref>((Cite web|url=https://theforkedspoon.com/albondigas-soup/|title=Albondigas Soup Recipe|last=Randhawa|first=Jessica|date=21 December 2018|website=theforkedspoon.com|access-date=20 December 2019))</ref>
*In [[Puerto Rican cuisine|Puerto Rico]], they are called ''albóndigas'' and have a strong Italian influence. Puerto Ricans living in [[New York City]] brought the recipe back to Puerto Rico, because many Puerto Ricans in New York City lived side by side with Italians. The meatballs are usually seasoned with ''[[sofrito]]'', olives, capers, cheese, egg, breadcrumbs, parsley, carrots, mint, ''[[adobo]]'', ''sazon'' ([[annatto]], [[paprika]], cumin, and coriander seeds), almonds, and coffee. It is typically eaten in a sandwich with melted cheese on top or stewed in tomato sauce, or with rice, in a dinner called ''Arroz con albondigas'' (rice with meatballs)<ref>((Cite web|url=https://www.youtube.com/watch?v=LANnTjFDTjU|title = Puerto Rican Style Meatballs/Albóndigas|website = [[YouTube]]))</ref>
*In the [[American cuisine|United States]], meatballs are commonly derived from European cuisines. They are usually served with [[spaghetti]], on [[pizza]], or on a [[submarine sandwich|sub]] (i.e., [[spaghetti and meatballs]], meatball pizza, and [[meatball sandwich]]es). 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 entrée. Another variation, "[[porcupine meatballs]]", consists of basic meatballs often with rice in them. Several varieties of meatball pizza exist, such as [[Tex Mex]] and Greek-style lamb sweet-and-sour.<ref name="PMQ">((cite web | url=http://www.pmq.com/January-2013/Jan-Feb-2013-Pizza-of-the-Month-Meatball-Pizza/ | title=Jan-Feb 2013 Pizza of the Month: Meatball Pizza | publisher=PMQ Pizza Magazine | date=January 2013 | access-date=31 August 2014 | author=Hernandez, Brian))</ref> The meatballs on meatball pizzas may be sliced to reduce their size,<ref name="PMQ"/> sliced in half, or broken up and spread out across the pizza.<ref name="PT">((cite book | url=https://books.google.com/books?id=qEMtAQAAMAAJ&q=Meatball+pizza | title=Pizza Today, Volume 24, Issues 1-6 | publisher=Pro Tech Publishing and Communications | year=2006 | pages=50))</ref>

=== Middle East and South Asia ===
((Main|Kofta))
[[File:Koofteh tabrizi.jpg|thumb|''[[Kufte Tabrīzī]]'']]
''Kofta'' is a type of meatball or [[dumpling]] that is widely distributed in [[Middle East]]ern, [[South Asian]], [[Mediterranean]] and [[Balkan]] (Central and Eastern Europe) cuisines. The word ''kofta'' is derived from [[Persian language|Persian]] ''kūfta'': In Persian, کوفتن (kuftan) means "to beat" or "to grind" or 'meatball'.<ref>[[Alan S. Kaye]], "Persian loanwords in English", ''English Today'' '''20''':20-24 (2004), ((doi|10.1017/S0266078404004043)).</ref> In the simplest form, koftas consist of balls or fingers of minced or [[ground meat]] – usually [[beef]] or [[Lamb and mutton|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.
*In [[Afghan cuisine|Afghanistan]], meatballs are used as a traditional dish with homemade soups or are made with a tomato-based sauce that may include some plum seeds to increase tartness and is served with bread or rice which is called ''Kofta-Chelou''. Nowadays meatballs are also grilled on top of [[pizza]].
*[[Armenian cuisine|Armenian]] stewed meatballs/meatball and vegetable stew (''kufte rize'') is a classic dish often poured over rice for consumption.
*In [[Iranian cuisine|Iran]], several types of meatballs are consumed. If they are cooked in a stew, they are called ''kufteh.'' If they are fried (typically small meatballs), they are called ''kal-e gonjeshki'' (literally "[[Old World sparrow|sparrow]]'s head"). Both types are consumed with either bread or rice. Typically, herbs are added, and for ''kufteh'', usually the meatball is filled with hard boiled eggs or dried fruits. There are several (at least 10) types; the most famous is "[[kufte Tabrīzī]]", traditionally from [[Tabriz]] in northwestern Iran.
*In [[Israeli cuisine|Israel]], meatballs are called ktzitzot basar (((lang-he|קציצות בשר))), or sometimes simply ktzitzot (((lang-he|קציצות))). Their exact ingredients and preparation vary widely, due to the influence of Jewish immigration from different regions. They are typically made of spiced ground beef, though turkey and chicken versions are also available, and in their common form, they are shaped as slightly flattened balls, pan fried and then cooked in tomato sauce or broth. Other variations also exist, including the [[Gondi (dumpling)|gondi]], which were brought by the [[Persian Jews]], the albondigas of the [[Sephardic cuisine]], and the kufta that is customary with some [[Mizrahi Jews]].
*Meatballs are popular in [[South Asian cuisine]]. In [[Indian National Congress|India]], vegetarian versions of koftas are made with paneer, potato, bottle gourd, raw banana or other vegetables. South Asian meatballs are normally cooked in a spicy curry. In [[Pakistani cuisine|Pakistan]], they are cooked in a gravy called ''chorba.'' Sometimes whole pre-boiled eggs are added, and sometimes the eggs are encased in a layer of the kofta meat to make something resembling a [[Scotch egg]]. These kofta dishes are very popular with Indian diaspora and are available in many Indian restaurants.<ref>((Cite web |date=2017-08-27 |title=Malai Kofta Recipe ((!)) Paneer Kofta Curry |url=https://www.indianhealthyrecipes.com/malai-kofta-recipe/ |access-date=2022-04-23 |website=Swasthi's Recipes |language=en-US))</ref>
*In [[Syrian cuisine|Syria]], meatballs are prepared in numerous ways. They are grilled on charcoal with or without eggplants or cooked in a stew with potato, onion and tomato sauce with a side of rice which is called Dawood Pasha. 
*In [[Bengali cuisine|West Bengal]] state of India and [[Bangladeshi cuisine|Bangladesh]], koftas are made with prawns, fish, green bananas, and cabbage, as well as minced goat meat.

=== East and Southeast Asia ===
[[File:Chinese meatballs 2.jpg|thumb|A variety of Chinese meatballs and [[Fish ball|fishballs]]]]
*[[Chinese cuisine|Chinese]] meatballs (''wanzi'') are typically made of pork and can be steamed, boiled or deep fried, sometimes with the addition of [[soy sauce]]. Large meatballs, called [[lion's head (food)|lion's heads]], can range in size from about ((convert|5-10|cm|in|abbr=on)) in diameter. Smaller varieties, called [[pork ball]]s, are used in soups. A [[Cantonese cuisine|Cantonese]] variant, the [[steamed meatball]], is made of beef and served as a [[dim sum]] dish. Fish and seafood can also used to create different flavors and textures, and vegetarian alternatives to meatballs are served during festivals. In northern China, meatballs made from minced meat and flour, sometimes with the addition of [[lotus root]] or [[water chestnut]] for texture, are deep-fried and served in a [[vinegar]]-based sweet and sour sauce, or in a light broth with chopped [[coriander]].
[[File:Bakso.jpg|thumb|Indonesian ''[[bakso]]'' noodle soup]]
*[[Indonesian cuisine|Indonesian]] meatballs are called ''[[bakso]]'' which are usually served in a bowl, served in broth soup, with noodles, rice vermicelli, bean curd (tofu), hard-boiled egg, ''siomay'' steamed meat dumpling, and fried wonton. They have a consistent homogeneous texture. ''Bakso'' can be found in major Indonesian cities and towns, however, the most popular are ''bakso Solo'' and ''bakso Malang'' (named after the city of origin). In Malang, ''bakso bakar'' (roasted ''bakso'') is also popular. As most Indonesians are Muslim, generally it is made from beef or sometimes chicken.
*In [[Japanese cuisine]], a popular variant of meatballs is ''[[tsukune]]'', minced chicken meatballs on a skewer. Chinese-style meatballs are also popular.  Another kind of meatball called ''Tsumire'' is made from ground fish.  This is often added to soups or Nabes (stews).
*In the [[Filipino cuisine|Philippines]], meatballs are called ''bola-bola'' or ''[[almondigas]]'' and are usually served in a ''[[misua]]'' noodle soup with toasted garlic, squash and pork [[Pork rind|cracklings]]. ''Bola-bola'' are derived from Hispanic influence on Filipino cuisine and ultimately derived from Moorish influence. ''Bola-bola'' are also stewed or pan-fried until golden brown. ''Bola-bola'' is also used as a filling for [[siopao]], the local variant of ''[[baozi]]''.
*In [[Thai cuisine|Thailand]], meatballs (''luk chin'') are various. The materials can be pork, beef, chicken and fish. The finished meatballs can be incorporated into many dishes. They can be grilled, deep fried, eaten with dipping sauce, or can be used as the component of noodle soups.
*In [[Vietnamese cuisine|Vietnam]], meatballs (''thịt viên'' or ''mọc'', ''bò viên'', ''cá viên'') can be used as an ingredient in ''[[phở]]'' and ''[[hủ tiếu]]''. It is also common to cook meatballs in tomato sauce, and finely chopped spring onion and peppers are added before serving. In ''[[bún chả]]'' (a specialty Vietnamese rice noodle), meatballs are grilled to be ''chả'' and served with ''bún'' (rice noodles) and dipping sauce (based on fish sauce seasoned with rice vinegar, sugar, garlic, and chili). ''Xíu Mại'' is a pork meatball in a tomato sauce often served with a baguette.

<gallery class="center" widths="220px" heights="160px">
File:Seseri and Tsukune.jpg|Japanese ''Seseri'' (left) and ((Nihongo|''[[Tsukune]]''|つくね)) (right)
File:Miswajf7582.JPG|''Bola-bola'' with ''[[misua]]'' from the [[Philippines]]
File:Bun Moc Ha Noi.jpg|A bowl of ''[[Bún mọc]]'' in [[Vietnam]], ''bún'' is rice vermicelli, while ''mọc'' means pork-ball
File:Filipino bola-bola (meatballs).jpg|Fried ''bola-bola'' from the Philippines
</gallery>

== See also ==
((portal|Food))
* [[Frikandel]], a Belgian and Dutch snack, similar in texture to meatballs, but shaped more like a hot dog or sausage than a ball 
* [[List of meatball dishes]]
* [[Rissole]]
* [[Meatloaf]]

== References ==
((Reflist))

== External links ==
*((Commons category-inline|Meatballs))
*((Wikibooks inline|Cookbook:Meatballs))

((Meat|state=expanded))

[[Category:Meatballs| ]]
[[Category:World cuisine]]
[[Category:Meat dishes]]
[[Category:Types of food]]
[[Category:National dishes]]

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