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
- Here, Fishy Fishy: The Judges’ Take on the All-Stars’ Appetizer Basket — Chopped After Hours
- Picnic Pies and Patriotic Desserts on Spring Baking Championship — Duff’s Recap of Episode 5
- The Chopped at Home Challenge — Enter Round 3 Starting Today
- Expect the All-American Experience at Amanda Freitag’s Empire Diner in New York City