Meatballs with any meat. Picture by Andrew Scrivani for The New York Times.
(Serves 4)


450 g ground meat (pork, beef, veal, chicken, turkey or a combination)

1/2 cup breadcrumbs

1 egg

1 teaspoon course salt, more as needed

Black pepper and/or ground cumin, curry powder, chilli flakes, garam masala, etc., to taste

Minced garlic, onion, scallions or shallot

Chopped parsley, basil or cilantro

Olive oil, for frying (optional)


In a large bowl, gently combine all ingredients

Roll into 6cm balls. Transfer to a baking sheet.

Broil until golden and firm, 7 to 10 minutes. Or fry in oil until deeply browned all over. 

Sprinkle with more salt before serving.