Who doesn’t love meatballs? Konigsberger klopse is a classic German meatball recipe that historically uses veal, beef or pork. I made them with wild boar.
I call this recipe thistle soup. Little pheasant meatballs in a clear pheasant broth served with artichoke hearts and cardoons. It is a lovely light dinner or lunch in springtime. And don’t worry if you don’t have cardoons, you can skip them.
Some days you remember forever. This tuna fishing trip was one of them. I spent a couple days, 40 miles off North Carolina, in search of tuna. We found them. Oh yes, people, we found them… and with the trimmings of those great fish, I made these Sicilian meatballs.
If you’ve read this space for very long, you know how much I love meatballs. One reason is because pretty much every nation makes them. This is a Mexican classic, albondigas al chipotle. Yep. chipotle venison meatballs, baby!
In the pantheon of meatballs this is one of the best. Going by the unfortunate name “faggots” (or the mystifying “savoury ducks”), these are really just damn good meatballs, delicately spiced and with a bit of liver tossed in.
Pretty much every culture in the world loves meatballs, and Japan is no exception. This is a venison version of the Japanese niku dango meatball, which is normally made with pork. If you like teriyaki, you’ll love this.
Fish meatballs! What’s not to love? This is a German version, doable with pretty much any fish that swims, and it’s served with a bright, herby green sauce that is traditional in Hesse. Remember the Hessians from the War of Independence? That’s them.
It’s not often I remake a five-year-old recipe and change nothing. This Greek meatball recipe — venison (or lamb), bulgur wheat, oregano and a Greek tomato sauce — is one such dish. Nice to know some dishes hold up well over time.