Back in the day, meatballs would have been made from leftovers and hand shredded. Or pounded with a heavy object and minced with primitive tools.
Food history tells us that meat was rare across the world and was enjoyed mostly by the rich. It was precious, so it can be assumed that it was never wasted, and no parts of a meat or the leftovers would have been thrown in the trash. Meatballs were a way to utilize this extraneous meat and squeeze another days' meal from it, not to mention another days' nutrition.
The type of meat prepared as meatballs was varied and influenced by geography. In China, for example, the mainstay was the pig, so their meatballs were likely made from pork. Similarly, in North Africa the Berber was shepherds of wild sheep whose fatty tales were prized. Whatever the meat, whatever the region, some recipes indicate some form of meatballs across the globe.
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Looking for homemade chicken meatballs? Easy meatballs is simple and tasty recipe baked in the oven.
Baked Chicken Meatballs
Copyrighted 2013, Christine’s Pantry. All rights reserved.
1 pound ground chicken
1/4 cups Italian style bread crumbs
1 ounce package onion soup mix
1/2 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 (0.87 oz.) package brown gravy mix
Preheat oven to 375 degrees. Line a sheet pan with aluminum foil.
In medium bowl, add first 7 ingredients, combine well. Shape into 1 inch meatballs. Place on sheet pan. Bake 12 to 15 minutes, until cooked through.
Cook brown gravy according to package directions. Drizzle gravy on top of each meatball. Enjoy!