March 9th is National Meatball Day.
Meatballs are be made of different kinds of meat or blends, depending on local preferences. These days, there even vegan meatballs made from from grains, tofu and vegetables.
What’s your favorite use for meatballs? The most popular meatball dishes in the U.S. include:
On March 9th, their special hommage to the meatball—a jumbo $100 gourmet fantasy (photo #1)—is made with:
It’s meant to be a main course, but can be split as an appetizer.
On other days, have a dish of the restaurant’s acclaimed American Kobe beef meatballs, $13.
Chopping meat to make it easier chew no doubt goes back to the cavemen.
But documentation about modern(-ish) meatballs first appears in China in the 2nd century B.C.E.
With the increase of ancient trade roots, the meatball likely traveled to the Middle East, where the regional meatball is kofta, usually made from ground lamb. It ultimately moved to Europe, where it was made with meat that was most available/affordable locally.
While common opinion is that spaghetti and meatballs came to the U.S. with Italian immigrants in the 19th century, that isn’t so.
The immigrants were typically poor people who couldn’t afford much meat. What festive dishes did have in the old country incorporated a few meatballs the size of large marbles.
But upon arriving in America, they couldn’t believe how affordable meat was. They incorporated it into traditionally meatless dishes; hence, spaghetti and meatballs.
With meatballs that were and are substantial in size.
Comments are closed.