Making meatballs is an exercise in comfort. There’s the therapeutic method of rolling the mince into polpetti-sized spheres or football-shaped kibbeh, and the assurance that the mixture of spices, seasoning and minced meat will produce winning results. We have meatballs of every size: petite as per our recipe for tiny chicken meatball and orzo soup with silverbeet and feta, or go large with our big pork and prosciutto meatballs served with creamy polenta.

Beef koftas with green couscous and pistachio nuts

Pork and shiitake meatballs meatballs with sweet soy

Tiny chicken meatball and orzo soup with silverbeet and feta

Lamb meatballs with tahini and pine nut sauce

Pork and ginger meatballs with choy sum

Polpetti with roasted tomato sauce and pappardelle

Lamb meatballs, risoni, yogurt and cucumber

Paprika beef meatballs with sour cream and crisp onion

Pork and fennel meatball strozzapreti with braised chicory and chilli

Lamb meatballs with burghul yoghurt and mint

Veal and ricotta meatballs with salsa verde

Veal and sweetbread meatballs with avgolemono
