Recipes: Meatballs three ways

SPICY PORK MEATBALLS

Serves 8 (24 meatballs).

Note: Serve on a baguette as a sub, or plate on a bed of creamy polenta; spoon on a spicy meat sauce. From "The Meatball Shop Cookbook."

• 2 lb. pork shoulder, ground

• 1 tbsp. plus 1 tsp. salt

• 4 jarred hot cherry peppers, minced

• 1/4 c. hot cherry pepper pickling liquid

• 3 eggs

Directions

Preheat oven to 450 degrees. In a large bowl, mix pork, salt, cherry peppers, pickling liquid, bread and eggs by hand until thoroughly incorporated.

Roll into golf ball-sized meatballs, packing the meat firmly. Place the balls in a lightly oiled 9-by-13-inch baking dish, touching one another.

Bake until firm and cooked through, 20 minutes. Cool 5 minutes in the baking dish before serving.

Calories312Fat19 gSodium1,360 mgCarbohydrates8 gSaturated fat7 gCalcium43 mg

Protein25 gCholesterol150 mgDietary fiber0 g

Diabetic exchanges per serving: 1/2 bread/starch, 3 medium-fat meat, 1 fat.

GREEK MINTED MEATBALLS (KEFTEDES)

Serves 6 to 8 (about 70 meatballs).

• 1 c. fine bread crumbs

• 11/2 c. half-and-half, divided

• 2 tbsp. butter

• 2 onions, minced

• 2 garlic cloves, minced

• 1 lb. ground lamb shoulder

• 2 eggs, beaten

• 2 tsp. ground cinnamon

• 1/4 c. finely chopped fresh mint leaves, divided

• 1/2 tsp. salt

Directions

Preheat oven to 400 degrees. Combine the bread crumbs and 1 cup half-and-half in a small bowl; let soak 5 minutes.

Meanwhile melt butter in a skillet over moderate heat. Add onions and garlic; cook until softened, about 8 minutes.

Transfer to a large bowl; add the soaked bread crumbs plus the meats. Mix with hands until well-blended. Add the remaining 1/2 cup half-and-half, eggs, cinnamon, half of the mint, salt and pepper to taste. Mix well. Form into 1-inch balls.

Bake on foil-lined rimmed baking sheets until slightly brown, 20 to 25 minutes; serve topped with remaining mint.

Calories380Fat23 gSodium355 mg

Carbohydrates15 gSaturated fat11 gCalcium107 mg

Protein28 gCholesterol150 mgDietary fiber1 g

Diabetic exchanges per serving: 1 bread/starch, 3 1/2 medium-fat meat, 1 fat.

CHICKEN TERIYAKI MEATBALLS

Note: Panko bread crumbs are lighter and bigger than the traditional dry crumb, which could be substituted. Mirin is a Japanese low-alcohol wine made from rice, also called rice wine. It's available in Asian markets and in some large supermarkets. From "I Love Meatballs!," by Rick Rodgers.

Meatballs:

• 1 lb. ground chicken

• 1/2 c. panko bread crumbs (see Note)

• 1 egg, beaten

• 1 tbsp. cornstarch

• 1 piece (1-in. long) ginger, peeled, shredded, plus 8 quarter-size pieces fresh ginger, crushed

• 1 tbsp. soy sauce

• 1/2 tsp. salt

• 1/4 tsp. black pepper

• 2/3 c. soy sauce

• 2/3 c. mirin (see Note)

• 1/3 c. sugar

• 1 tbsp. rice vinegar

• 2 green onions, minced

For the meatballs: Mix chicken, bread crumbs, egg, green onion, cornstarch, shredded ginger, soy sauce, salt and pepper together in a large bowl. Cover; refrigerate at least 15 minutes or up to 4 hours.

Heat a large saucepan of water and the crushed ginger to a boil over high heat. Reduce to a simmer.

Using wet hands rinsed under cold water, shape the chicken mixture into 20 meatballs, about 11/2 inches each. Carefully add to the saucepan. Simmer until cooked through, about 6 minutes.

For the teriyaki sauce: Heat the soy sauce, mirin, sugar and rice vinegar to a boil in a medium saucepan over high heat. Boil until thickened and reduced to about 2/3 cup, about 5 minutes.

Remove balls from cooking liquid; drain. Serve over rice, drizzle with the sauce and garnish with green onions.