Meatballs with flavours from three continents, Swedish-style but with a cucumber, lime and peanut salad; and soft ricotta and lamb polpette to pop on top of pasta or pack in a sub for lunch
Italian polpette, keftedes from Greece, Spanish albondigas, Polish klopsiki, American meatballs, Swedish meatballs … I’m clearly not the only one here who adores meatballs. They’re nostalgic and novel at once, because every time I make them, I think of my father (who loved them) and my sons (who love them, too). Meatballs are somehow reliably always there, ready to be rustled together, yet also somehow different every time, happy to accommodate disparate spices, herbs and meat, depending on what’s to hand. More often than not, there is also always a portion left over, which makes me love them even more the next day as I pile them into a sandwich, eat it at room temperature and start planning the next batch.
