The basic recipe for these juicy meatballs is terrific on its own, but since the recipe makes a lot, we’ve designed it so you can divide it into three parts and easily treat your guests to exotic Moroccan, spicy Italian and Spanish-style meatballs with olives.
Spicy Italian meatballs
Stir in 3 finely chopped sun-dried tomatoes packed in oil, 2 thinly sliced green onions and 1 tsp (5 mL) each Italian seasoning and hot red pepper flakes. Continue at step 2.
Spanish meatballs
Stir in finely chopped 1/2 green pepper, 2 minced garlic cloves and 1/4 cup (50 mL) finely chopped pimento-stuffed green olives. Continue at step 2.
Moroccan meatballs
Stir in 1 tsp (5 mL) each ground cumin and paprika, 1/2 tsp (2 mL) each ground ginger and cinnamon and 1/4 cup (50 mL) finely chopped fresh coriander. Continue at step 2.
Variations
Prepare meat mixture. Divide into 3 equal portions and place in separate bowls. Gently stir the following ingredients into each. To flavour entire 3 lbs (1.5 kg) with one of these, triple the amounts given.
Make ahead
Prepare meatballs and place on rimmed baking sheets. Don’t bake. Freeze just until firm, then tumble into large plastic bags and return to freezer. Before serving, arrange frozen unbaked meatballs on foil-lined, rimmed baking sheets. Bake, following recipe above, but add an extra 5 to 7 minutes.
