A meatball is made with ground meat formed into a tiny ball with other ingredients including bread crumbs, chopped onion, eggs, butter, and spices. Meatballs can be prepared in various ways, including frying, baking, steaming, or braising in sauce. Meatballs come in various shapes and sizes, and they’re made with a variety of meats and seasonings. The name is occasionally used to refer to vegetarian variants made with vegetables or fish, referred to as fishballs.

Shandong cuisine, which developed in Shandong’s traditional cooking techniques, inspired the Chinese recipe “Four Joy Meatballs.” Its origins may be traced back to the Qin period (221 BC to 207 BC).

Seasoned lamb wrapped into orange-sized balls and coated with egg yolk and saffron are common early recipes in some of the earliest known Persian texts. Gilding is the name given to this process that was brought to the West. The extremely big kufteh Tabrizi from Iran’s North-Western area, with an average diameter of 20 cm, is one of several regional variants (7.9 in).

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