No one is sure where the
meatball originated and early recipes are difficult to find. It's easy to
ascertain though, that meatballs as we know them, made with ground meat, were
not possible until meat grinders were invented.
Back in the day, meatballs
would have been made from leftovers and hand shredded. Or pounded with a heavy
object and minced with primitive tools.
Food history tells us
that meat was rare across the world and was enjoyed mostly by the rich. It was
precious, so it can be assumed that it was never wasted, and no parts of a meat
or the leftovers would have been thrown in the trash. Meatballs were a way to
utilize this extraneous meat and squeeze another days' meal from it, not to
mention another days' nutrition.
The type of meat prepared
as meatballs was varied and influenced by geography. In China, for example, the
mainstay was the pig, so their meatballs were likely made from pork. Similarly,
in North Africa the Berber was shepherds of wild sheep whose fatty tales were
prized. Whatever the meat, whatever the region, some recipes indicate some form
of meatballs across the globe.
Video coming soon!
Looking
for homemade chicken meatballs? Easy meatballs is simple and tasty recipe baked
in the oven.
Baked
Chicken Meatballs
Copyrighted
2013, Christine’s Pantry. All rights reserved.
Ingredients:
1
Directions:
Preheat
oven to 375 degrees. Line a sheet pan with aluminum foil.
In
medium bowl, add first 7 ingredients, combine well. Shape into 1 inch
meatballs. Place on sheet pan. Bake 12 to 15 minutes, until cooked through.
Cook
brown gravy according to package directions. Drizzle gravy on top of each
meatball. Enjoy!
