The second episode of Worst Cooks in America had the remaining 14 recruits thinking international — that is, making meatballs from Sweden, India, Lebanon, France, Spain, Greece and Morocco. For their demos, the teams watched as Bobby took on a Mexican Meatball With Red Chile Tomato Sauce and Queso Fresco, while Anne took on an Italian meatball called Polpettini.
So what is the difference in these meatballs?
– Spanish meatballs are a mixture of ground pork, veal and beef, which are combined with bold flavors like smoked Spanish paprika, cilantro, chile powder and red onion. Get Emeril’s recipe for Spanish Meatballs.
– Lebanese meatballs, also known as kofta, are usually made with lamb and are combined with vegetables and spices like cinnamon, nutmeg and cloves, and are then formed around a skewer.
– Greek meatballs, or Keftedes are an all-beef ball, seasoned with mint, oregano and nutmeg, and served with a side of yogurt sauce. Cat Cora uses cucumbers in her sauce recipe for Keftedes.
– Swedish meatballs are a combination of pork and beef meat (or pork and veal), and are seasoned with nutmeg, allspice and white pepper, and are served with a gravy made from beef broth and heavy cream.
– Moroccan meatballs combine lamb with a flavorful mixture of shallots, cinnamon, coriander and mint leaves.
Get Food Network’s Best 5 Meatball Recipes:
Tell us in the comments: How do you make your meatballs?
Tune in for new episodes: Sunday at 9 pm Eastern/8 pm Central
- One-on-One with Nancy Fuller, a Judge on Clash of the Grandmas
- By the Numbers: What It Takes to Stock the Kitchen for the Grannies on Clash of the Grandmas
- Exclusive Interview with the Latest Celebrity Worst Cook to Be Eliminated from the Blue Team
- Exclusive Interview with the Latest Celebrity Worst Cook to Be Eliminated from the Red Team