With a return to homey, affordable, comforting entertaining this year, meatballs made it big in restaurant menus and kitchen tables everywhere.  With ease and versatility, here are 4 of my favorite small-bites turn big-nights internationally-inspired meatball recipes.  Remember, for easier shaping, chill the meat mixture for 20 minutes before molding into meatballs.

SWEET AND SOUR MEATBALLS
Prepared in 15 minutes or less plus 1 hour to simmer.

1 lbs of ground beef
1 lbs ground pork
2 eggs, beaten
1 small onion grated
½ cup of seasoned bread crumbs
1 tbs *Mom's (aka Bubbie) Seasoning (recipe follows)
¼ cup ketchup
1 small jar grape jelly (Welch's or store brand)
1 jar of chili sauce (Heinz works great)

Lightly spray bottom of a large soup pot with cooking spray.  Combine first 7 ingredients and taste for additional seasoning.

Combine jelly and chili sauce in a small sauce pot over medium-low heat.  While jelly is melting, roll meatballs (no larger than golf ball size) and gently place in sauce.

Cook, uncovered, over medium heat for 1 hour or until a tester meatball is cooked through.  Can be made ahead 1 day and stored in refrigerator.  Reheat over low heat so as not to burn the sauce.  Serves 4-6.

*Mom's (aka Bubbie) Seasoning
½ cup kosher salt, ¼ cup cracked black pepper
¼ cup garlic powder
¼ cup onion powder

These undeniably moist and flavorful meatballs dress-up the everyday appetizer and will transform an ordinary spaghetti dinner into an extraordinary feast fit for a queen!

TURKISH LAMB MEATBALLS, LAMB KOFTE WITH YOGURT SAUCE
Prepared in 35 minutes or less.

For the Sauce:
1 cup plain yogurt, I prefer Greek low-fat yogurt for its tangy taste
2 tbs tahini, sesame seed paste available at some supermarkets and Middle Eastern markets
1 tbs fresh lemon juice
½ tsp salt

For the Kofte:
2 lbs ground lamb
½ cup fresh mint, minced
¼ cup onion, coarsely grated
4 garlic cloves, peeled and minced
3 tbs paprika
1 tbs ground cumin
1½ tsp kosher salt
½ tsp cayenne pepper
12 Middle Eastern flatbreads, naan or pitas, found at gourmet markets or Whole Foods
2 tbs extra-virgin olive oil
2 large yellow onions, halved through the core then cut crosswise ¼-inch slices
Fresh pepper to taste

Preheat oven to 300°F.
Stir in all the sauce ingredients in a medium bowl to blend.  Cover and chill in refrigerator.

Line a large baking sheet with plastic wrap for placing uncooked meatballs.  Mix ground lamb with mint, grated onions, garlic, paprika, cumin, salt and cayenne pepper in a large bowl until well-combined.  Using your hands, measure approximately 2 tablespoons for each meatball.  Place on lined baking sheet.  Set aside.

Heat a large skillet over medium-high heat.  Add flatbreads to hot skillet one at a timeand cook until lightly browned on each side, approximately 2 minutes per side.  Enclose in a large sheet of aluminum foil, wrap closed and place in oven to keep warm.

Add 1 tablespoon oil to the same hot skillet over medium-high heat.  Add onion slices and season with salt and pepper to taste.  Sauté until golden brown, approximately 6-8 minutes.  Transfer onions to one side of a large rimmed baking sheet and place in oven to stay warm.

Add 1 more tablespoon of oil to the same hot skillet.  Sauté half of the meatballs until just cooked through, approximately 6-8 minutes.  Transfer to the baking sheet in the oven to keep warm.  Repeat process with remaining uncooked meatballs.

Arrange onions and meatballs on a large serving platter.  Serve with warm flatbreads and chilled yogurt sauce.  Serves 4-6.
 

PORK MEATBALLS
Prepared in 25 minutes or less.

For the Sauce:
⅔ cup mayonnaise
2 scallions, green onion, finely chopped
1 tbs hot spicy chili sauce, Sriracha "Rooster Sauce" is a top brand found in most supermarkets
Salt to taste

For the Meatballs:
1 lbs ground pork
¼ cup fresh basil, chopped
4 garlic cloves, peeled and minced
3 scallions, finely chopped
1 tbs fish sauce, nuoc nam found in Asian markets or most supermarkets
1 tbs hot Asian chile sauce
1 tbs sugar
2 tsp cornstarch
1 tsp kosher salt
Fresh pepper to taste
2 tbs sesame oil

Preheat oven to 300°F.
Stir in all the sauce ingredients in a medium bowl to blend.  Cover and chill in refrigerator 1 day in advance.

Line a large baking sheet with plastic wrap for placing uncooked meatballs.

Gently mix all meatball ingredientsg in a large bowl until well-combined.  Using your hands, measure approximately 2 tablespoons for each meatball.  Place on lined baking sheet.  Set aside.

Heat sesame oil in a large skillet over medium-high heat.  Sauté half of the meatballs until browned and cooked through, approximately 12 - 15 minutes.  Lower heat if meatballs brown too quickly.

Transfer meatballs to another baking sheet and place in the oven to keep warm.  Repeat process with remaining uncooked meatballs.

Arrange meatballs on a large serving platter.  Serve with chilled spicy mayonnaise sauce.  Serves 4-6.
 

My mom, also known as Bubbie, made these yummy delicious meatballs served with white rice many Sunday suppers when I was a child.  They are idyllic for a buffet and tasty tidbit too.

TRADITIONAL MEATBALLS WITH RED TOMATO DIPPING SAUCE
Prepared in 20 minutes or less plus 25 minutes to simmer.

For the Meatballs:
2 tbs paprika
½ lbs gound ground veal
½ lbs ground pork
1 lbs ground lean beef
1 cup fresh white bread crumbs (4 slices, crusts removed, pureed in food processor)
¼ cup seasoned dry bread crumbs
2 tbs fresh flat-leaf parsley, chopped
½ freshly grated Parmagiano-Reggiano cheese
2 tsp kosher salt
½ tsp freshly ground white pepper
¼ tsp ground nutmeg
1 extra-large egg, beaten
¾ cup warm water
Vegetable oil for the skillet
Extra-virgin olive oil for the skillet

For the Sauce:
1 tbs extra-virgin olive oil
1 yellow onion, chopped
1½ tsp minced garlic
½ cup robust red wine (I like Chianti for this sauce)
1 28oz can crushed plum tomatoes in puree, chopped
1 tbs fresh flat-leaf parsley, chopped
1½ tsp kosher salt
¼ tsp cayenne pepper

Pour equal amounts of both oils into a large skillet so it measures ¼-inch deep and heat over medium-low heat so oil is ready to cook meatballs.   

Place the ground meats, bread crumbs, parsley, cheese, salt, pepper, nutmeg, beaten egg and warm water in a large bowl.  Combine gently with a fork or your hands until all ingredients are lightly mixed.  Using the palm of your hand, form the meat mixture into
1½-inch sized meatballs.  It yields approximately 1½ dozen meatballs.

Carefully drop meatballs into hot oil skillet, in batches, browning them on all sides while gently turning with a spatula, approximately 10 minutes per batch.  Remove browned meatballs to a plate lined with paper towels to drain excess oil.  Repeat with all meatballs. Pour out oil but keep skillet ready for the sauce.

For the Sauce:
Heat olive oil over medium heat in the same skillet used for frying the meatballs.  Add the onion and sauté for 5-10 minutes, until translucent.  Add the garlic and cook for an additional minute before adding the red wine.  Cook on high heat for 3 minutes, scraping up all the brown bits in the bottom of the skillet with a wooden spoon, until almost all the liquid evaporates.  Gently stir in the tomatoes, fresh parsley, salt and cayenne pepper.

Add the browned meatballs to the sauce, cover and simmer on low for 20 minutes or until the meatballs are cooked through.  Remove meatballs and skewer each one before placing onto a large platter.  Garnish platter with bunches of fresh parsley and small nuggets of Parmagiano-Reggiano cheese.  Ladle sauce into a serving bowl and place next to skewers for an outstanding appetizer.