Around the World in Meatballs — Worst Cooks in America

by in Shows, February 20th, 2012

Sherrill Moss Solomon
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.

alton brown swedish meatballsGet Food Network’s Best 5 Meatball Recipes:

5. Italian-American Meatballs

4. Mini Turkey Meatballs

3. Baked Meatballs

2. Excellent Meatballs

1. Swetdish Meatballs

Tell us in the comments: How do you make your meatballs?

 

Tune in for new episodes: Sunday at 9 pm Eastern/8 pm Central

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