What is the history of meatballs?

From west Asia to China, meatballs are prepared and consumed in numerous ways. This dish has been part of ancient cuisines and is still adapted to appeal to people’s tastes.

HISTORY

Though it is difficult to trace the exact origin of meatballs, most food anthropologists believe one of the first meatballs was prepared in the Persian Empire between 6th and 7th Century BC. Known as kofte, these meatballs were mostly made with lamb or beef meat. “Kofte” is the Farsi word for pounded meat.

However, some experts suggest today’s meatballs are successors of minced meat balls prepared in the ancient Roman Empire. A collection of Roman recipes compiled in 4th and 5th Centuries A.D., known as “Apicius”, includes varieties of meatballs made with different types of meat.

The dish is believed to have spread across trade routes to reach Europe. By the 5th Century A.D., meatballs were believed to have been prepared across Italy. These Italian meatballs, called polpettes, were very similar to the recipes in “Apicius”.

Polpettes became a famous meal option among peasants, who could afford minced meat. These were rolled together into balls with other ingredients such as bread crumbs or mashed vegetables.

Meatballs were introduced in the U.S. by Italian immigrants who moved in the 19th and 20th Centuries.

The Italian polpettes, which were affordable for the then economically weak migrants, became their staple.

Tinned marinara sauce and spaghetti were eventually added to the meatballs recipe, to give rise to the famous dish. This new recipe became a fan favourite in a short span of time. Several restaurants were set up across the country to cater to the increasing demand for the dish.

TRANSCENDING CULTURES

Meatballs, known by different names, are a popular meal option in several countries across the world. In Sweden, meatballs known as kottbullar is topped with sauce and served with lingonberry jam. In Spain, spicy albondigas soaked in a tomato-based sauce is a famous appetiser.

The Chinese wan zi is made with a mixture of pork and vegetables such as water chestnuts and cabbage. These meatballs are added to clear broths. In Vietnam, balls of bo vien are added to pho (a noodle soup).

In Latin American countries such as Mexico, Colombia and Puerto Rico, meatballs are either added to a broth-based soup or served with bread.

In Turkey, kofte are a staple and served with almost every meal. In Israel, ktzitziot khubeza, a type of kofta, is pan-fried and served with a creamy dip.

In India, kofta is commonly found across States. Indian koftas are, however, not made just with meat. There are several vegetarian options too.

WIDE VARIETIES

From chicken, pork and fish to vegan meat, the ingredients used in making meatballs can vary.

Meatballs can such also be stuffed with items such as eggs, cheese, chopped vegetables and spaghetti. They can also be added to any dish ranging from soups, sandwiches and calzones to curries casseroles.

 

Picture Credit : Google