(Family Features) While the first step to a successful family meal is finding a recipe everyone loves, a second important piece to the puzzle is creating a dish that leaves enough time for special moments together at the table. You can skip complicated prep by serving easy-to-make favorites that call for versatile ingredients and simple instructions.

These Sheet Pan Hawaiian Veal Meatballs are a perfect example of a quick yet delicious meal your loved ones can enjoy without committing an entire evening to the kitchen. With veal as a key ingredient that cooks fast and easy, it’s ideal for weeknights and meal prepping ahead of busy weeks.

Plus, it’d be a cinch to double the meatballs and freeze half of them to make prep even easier the next time your family craves the sweet and savory combination of pineapple, fresh veggies and tender veal.

To find more quick, flavorful dinner inspiration, visit Veal.org.

Watch video to see how to make this recipe!

Sheet Pan Hawaiian Veal Meatballs

Funded by Beef Farmers and Ranchers
Prep time: 15 minutes
Cook time: 30 minutes
Servings: 6

Meatballs:

• 2          pounds ground veal
• 1/2       cup plain breadcrumbs
• 1/4       cup milk
• 3          green onions, chopped
• 1          large egg
• 2          teaspoons garlic powder
• 1 1/2    teaspoons ground ginger
• 2          teaspoons kosher salt
• 1          cup Hawaiian barbecue sauce, plus additional for serving, divided

Vegetables:

• 1          small head broccoli, cut into florets
• 1          small red bell pepper, seeded and cut into 1/2-inch slices
• 1          small yellow bell pepper, seeded and cut into 1/2-inch slices
• 1          small red onion, cut into 1/2-inch slices
• 1          small pineapple, cut into 1-inch chunks
• 2          tablespoons olive oil
• kosher salt, to taste
• freshly ground black pepper, to taste
• 2          green onions, for garnish
• 2          teaspoons sesame seeds, for garnish
• 6          cups cooked long-grain white rice

1. To make meatballs: Preheat oven to 450 F and line two rimmed baking sheets with parchment paper. In large bowl, mix veal, breadcrumbs, milk, green onions, egg, garlic powder, ginger and salt until just combined. Portion veal mixture into 2-inch balls. Place in even layer on prepared baking sheets.
2. Bake about 15 minutes. Remove from oven.
3. To make vegetables: Toss broccoli, bell peppers, red onion, pineapple and oil together until coated. Season with salt and pepper, to taste.
4. Arrange vegetables in single layer on baking sheets with meatballs. Flip meatballs and brush with sauce. Bake until vegetables are tender and meatballs are golden-brown, or until internal temperature reaches 160 F, about 15 minutes.
5. Drizzle with barbecue sauce. Top with green onions and sesame seeds. Serve with rice.

Source: New York Beef Council

(Family Features) Celebrating a special moment with your special someone this Valentine’s Day starts with a romantic meal. Cooking an elegant dish in your own kitchen offers a way to impress your valentine while enjoying the comforts of home.

Easy to make and ready in 30 minutes, these Pesto Caprese Veal Cutlets showcase the versatility and beauty of humanely raised veal in a flavor-packed recipe. One bite can transport you and your loved one from the kitchen to a garden in Italy.

For added fun, try making homemade pesto to mix with grape tomatoes for a burst of flavor. Top with pine nuts and serve alongside a fresh salad or your favorite pasta for an unforgettably romantic meal.

Find more Valentine’s Day dinner ideas at Veal.org. 

Watch video to see how to make this recipe!

Pesto Caprese Veal Cutlets

Funded by Beef Farmers and Ranchers
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 6

• 1          pound veal cutlets (about 2 ounces each)
• 1          pint grape tomatoes, chopped
• 4          tablespoons prepared pesto
• 1/2       cup flour
• 2          large eggs
• 2          tablespoons whole or 2% milk
• kosher salt, to taste
• freshly ground black pepper, to taste
• 1/2       cup seasoned breadcrumbs
• 2          tablespoons butter, divided
• 6          ounces regular or part-skim fresh mozzarella, sliced into 1/4-inch slices
• 3          tablespoons toasted pine nuts (optional)

1. Preheat oven to 350 F. Pound veal cutlets to 1/8-inch thickness.
2. In small bowl, toss tomatoes and pesto to mix well; set aside.
3. Place flour in shallow dish. In second shallow dish, beat eggs, milk, salt and pepper, to taste, until blended. Place breadcrumbs in third shallow dish. Dip each cutlet into flour then egg mixture then breadcrumbs to coat both sides.
4. In large nonstick skillet over medium heat, heat 1 tablespoon butter until hot. Place half of cutlets in skillet; cook 3-5 minutes, or until golden brown and veal is cooked through, turning once. Remove cutlets; place on baking sheet.
5. Wipe out skillet with paper towel. Repeat with remaining butter and cutlets.
6. Place one slice cheese on each cutlet. Bake 3-5 minutes until cheese is melted. Transfer cutlets to plate and evenly top with tomato mixture; sprinkle with pine nuts, if desired.

Source: New York Beef Council

(Family Features) Ease and convenience can go a long way toward creating weeknight meals that bring the entire family together, which is why it’s helpful to focus your favorite dishes around main ingredients that simplify dinner routines.

Versatile proteins like veal open many possibilities from decadent, romantic meals to easy and beginner-friendly options. Its flavor is light, making it a blank canvas for discovery by pairing it with different combinations of sauces, spices, cheeses and more.

You can be confident in the taste of veal as your main ingredient in these Veal Tex Mex Stuffed Shells, a quick and easy dinner perfect for hectic weeknights. Requiring just over half an hour in the kitchen, jumbo pasta shells are loaded with taco-flavored ground veal and melted cream cheese then topped with your favorite taco sauce.

It offers a new, exciting recipe to add to the family menu while also providing nutrition; a 3-ounce serving of veal includes 27 grams of protein, which is more than half of the daily value for a 2,000-calorie diet.

Discover more quick and easy recipe ideas at Veal.org, funded by Beef Farmers and Ranchers.

Watch video to see how to make this recipe!

Veal Tex Mex Stuffed Shells

Prep time:  20 minutes
Cook time: 15 minutes
Servings: 6

• 1          pound ground veal
• 1/2       cup diced onion
• 1/2       cup diced poblano pepper
• 1          package (1 1/4 ounces) taco seasoning
• 1/2       cup water
• 4          ounces cream cheese
• 2          cups shredded colby jack cheese, divided
• 20        jumbo pasta shells
• 1 1/2    cups salsa
• 1          cup taco sauce

1. Preheat oven to 350 F.
2. In large skillet over medium-high heat, cook ground veal, diced onion and diced pepper until meat is no longer pink, 5-7 minutes. 
3. Stir in taco seasoning and water.
4. Break cream cheese into chunks and add to skillet; simmer 3-4 minutes, or until cream cheese melts into veal mixture. 
5. Remove from heat and add 1/2 cup colby jack cheese; stir to combine.
6. Bring large pot of salted water to boil and add pasta shells. Cook according to package directions and drain.
7. Immediately separate shells on plate to avoid sticking together. 
8. Pour salsa into 13-by-9-inch baking dish and spread to cover bottom. 
9. Fill each pasta shell with 1-2 tablespoons veal mixture and place in baking dish.
10. Top stuffed shells with taco sauce and sprinkle remaining colby jack cheese on top.
11. Bake 15 minutes, or until cheese is melted and shells are heated through. 

Source: New York Beef Council

(Family Features) On those busy evenings when brainstorming a meal the whole family agrees on seems like a tall task, turning to a versatile protein can open a bevy of options. The next time your loved ones are stuck in a dinnertime rut, discover the versatility of veal to present a list of new meal possibilities.

Pairing your favorite traditional mealtime flavors with veal can allow you to uncover family-friendly dishes with familiar taste. Add excitement to the weekly menu with a recipe like these Crunchy Buffalo Baked Veal Cutlet Sandwiches, which offers the classic combination of Buffalo sauce and blue cheese in a dish that requires less than an hour in the kitchen.

Thin veal cutlets are dredged in flour, hot sauce and breadcrumbs before hitting the oven. Once baked, the cutlets are added to your favorite type of roll and topped with blue cheese broccoli slaw and as much additional Buffalo sauce as you desire for a flavor-packed meal your loved ones can savor together.

Find more ways to discover veal’s versatility at Veal.org.

Watch video to see how to make this recipe!

Crunchy Buffalo Baked Veal Cutlet Sandwiches

Prep time: 15 minutes
Cook time: 20 minutes
Servings: 4

• 1          package broccoli slaw
• 1/2       cup blue cheese dressing
• 1          teaspoon salt
• 1          teaspoon black pepper
• 1          cup flour
• 4-6       tablespoons butter, melted
• 1/3       cup Buffalo-style hot sauce, plus additional for serving, divided
• 1          cup panko breadcrumbs
• 3/4       cup blue cheese crumbles
• 8          veal cutlets, pounded about 1/8-inch thick
• 4          sub rolls

1. Preheat oven to 400 F.  Line rimmed baking sheet with parchment paper; set aside.
2. In medium bowl, using tongs, lightly toss broccoli slaw and blue cheese dressing.
3. In shallow bowl, stir together salt, pepper and flour.
4. In separate shallow bowl, whisk melted butter and hot sauce until combined.
5. In bowl of food processor, pulse panko and blue cheese crumbles until combined. Transfer mixture to plate.
6. Pat veal cutlets dry with paper towels. Dredge one veal cutlet in seasoned flour then coat with hot sauce and butter mixture. Place cutlet on top of panko blue cheese crumbs and gently press down to coat one side. Turn cutlet over and press down again gently to coat, including edges. Place on prepared baking sheet. Repeat with remaining cutlets
7. Bake 10-15 minutes, or until internal temperature reaches 160 F.
8. Cut rolls in half, add two cutlets per roll, top each with broccoli slaw mixture and drizzle lightly with Buffalo-style hot sauce.

Substitution: Ranch may be used for blue cheese.

Source:  Veal.org

(Family Features) For busy families, finding time to eat together isn't always easy, but coming together around the dinner table regularly isn't just about keeping hungry bellies full. Family meals nourish the spirit, brain and overall health.

Children who grow up sharing family meals are also more likely to exhibit prosocial behavior as adults, such as sharing, fairness and respect. Research has also shown that with each additional family meal shared during the week, adolescents are less likely to show symptoms of violence, depression and suicide; less likely to use or abuse drugs or run away; and less likely to engage in risky behavior or delinquent acts.

In addition, adults and children who eat at home more regularly are less likely to suffer from obesity, and increased family meals are associated with greater intake of fruits and vegetables.

If you struggle to make family meal time happen, try these tips from the experts at the Food Marketing Institute Foundation, creators of the National Family Meals Movement, which aims to help families reap the benefits of enjoying more meals together at home. Or you can find inspiration to make one extra family meal happen each week with recipes like Barbecue St. Louis Ribs, Meatballs or Turkey Pot Pie from the family-focused cookbook "Family Table by Robert Irvine."

Plan ahead. Prepare staples or extras of your favorite recipes that you can refrigerate or freeze to use when you're rushed for time.

Mix and match. Challenge yourself to see how many different ways you can use a grocery item until it's gone.

Embrace convenience. Grocery stores have many time-saving solutions, and frozen and canned produce can be quick additions to many recipes.

Incorporate the kids. Involve your children in shopping, meal planning and meal preparation whenever possible.

Make nutritional balance easy. Plan your family's plates by making sure you are getting all the food groups over the course of the day.

"By quieting the noise and being truly present with the people around us, simple tasks you might normally take for granted - like putting a good meal on the table - take on a deeper meaning," Irvine writes in his book. "The meal ceases to be a time for physical nourishment and becomes something that feeds your family's soul. It's not possible to forge that kind of a connection if you've got one eye fixed on your smartphone at the dinner table."

Look for more tips and meal planning resources at your favorite grocery store.

Meatballs

Recipe courtesy of "Family Table by Robert Irvine" on behalf of the Food Marketing Institute Foundation
Serves: 6

• 1 Spanish white onion
• 3 cloves garlic, minced
• 3 cups diced bread (such as baguette)
• water
• 2 large eggs
• 1/2 cup ricotta cheese
• 1/2cup Parmesan cheese
• 1 pound ground pork
• 1 pound ground veal
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh Italian parsley, chopped
• 1 tablespoon fresh oregano, chopped
• 2 tablespoons grapeseed oil
• 3 cups basic tomato sauce

1. In small saucepan over medium heat, sweat onion and garlic.
2. In large bowl, soak bread in water 1-2 minutes. Strain excess liquid.
3. In separate large bowl, add eggs, ricotta cheese, Parmesan cheese and onion-garlic mixture. Combine then add ground meat, soaked bread, extra-virgin olive oil, parsley and oregano. Mix thoroughly.
4. Divide mixture evenly to form 10-12 meatballs and use hands to roll into shape.
5. In large saute pan over high heat, brown meatballs in grapeseed oil on all sides.
6. Place browned meatballs in separate saucepot with basic tomato sauce. Bring to simmer and finish cooking, about 1 hour.

Barbecue St. Louis Ribs

Recipe courtesy of "Family Table by Robert Irvine" on behalf of the Food Marketing Institute Foundation
Serves: 12

Barbecue Sauce:

• 2 cups ketchup
• 2 cups apple cider vinegar
• 1 cup Dijon mustard
• 1 cup brown sugar
• 2 tablespoons cayenne pepper
• 2 tablespoons kosher salt
• 1 tablespoon black pepper

Spice Rub:

• 1/2 cup kosher salt
• 1/4 cup ground mustard
• 1/4 cup paprika
• 1/4 cup black pepper
• 1/4 cup cayenne pepper
• 1/4 cup ground white pepper
• 1/4 cup seafood seasoning
• 2 tablespoons ground cumin

• 4 full racks St. Louis-style ribs

1. To make Barbecue Sauce: In bowl, mix ketchup, vinegar, Dijon mustard, brown sugar, cayenne pepper, salt and black pepper. Transfer to thick-bottomed saucepot over medium-low heat. Allow sauce to warm and mix over heat 10-15 minutes, stirring continuously. Remove and cool.
2. To make Spice Rub: In bowl, mix salt, ground mustard, paprika, black pepper, cayenne pepper, white pepper, seafood seasoning and cumin. Keep dry and covered until ready to use.
3. Remove silver skin from bottom side of ribs. Evenly rub each rack with 1/4 cup Spice Rub on top and bottom. Wrap each in plastic wrap and keep overnight in refrigerator or cooler.
4. Heat smoker with pecan or other fruit wood to 165 F and maintain temperature. Remove plastic and place ribs in smoker 4 hours then check doneness. Ribs should be cooked but not falling off bone.
5. Remove ribs from smoker and glaze each rack with 1/2 cup Barbecue Sauce. Return to smoker 30-40 minutes. Remove and glaze again with 1/2 cup sauce for each rack and cook 20 minutes.
6. Remove ribs from smoker. Allow to rest 5 minutes then cut into single or double bone sections and serve.

Turkey Pot Pie

Recipe courtesy of "Family Table by Robert Irvine" on behalf of the Food Marketing Institute Foundation
Serves: 4

• 2 tablespoons butter
• 1 Spanish white onion, chopped
• 2 celery ribs, medium diced
• 3 carrots, small diced
• 3 cups cooked, shredded turkey (dark meat preferred)
• 2 tablespoons fresh tarragon, chopped
• 2 tablespoons fresh parsley, chopped
• 4 tablespoons all-purpose flour
• 4 cups turkey stock (or leftover gravy)
• 2 potatoes, peeled and medium diced
• 1 square prepared puff pastry
• 1 egg, beaten

1. Heat oven to 375 F.
2. In medium saucepot, melt butter; add onion and sweat 4 minutes. Add celery and carrots; cook 4-5 minutes.
3. Add turkey and cook 4 minutes. Add tarragon, parsley and all-purpose flour; cook 4 minutes. Add stock and bring to simmer. Add potatoes and simmer until fork tender.
4. Pour filling into pie pan and top with pastry. Brush pastry with egg.
5. Bake pie 20-30 minutes, or until crust is golden brown.

Photos courtesy of "Family Table by Robert Irvine"

Source: Food Marketing Institute Foundation

(Family Features) Crafting quick, easy, nutritious meals is one of the most common goals for home chefs, yet it may sometimes be difficult to keep the menu feeling fresh and new. By introducing a variety of ingredients, you can broaden the horizons of your family’s dinner options.

For creative, simple, tasty family meals, consider these globally inspired recipes that highlight inventive ways to incorporate veal as a satisfying main ingredient in nearly any dish. From sandwiches to salads, the versatility of an ingredient like veal can help you build out a full menu with a wide array of protein-rich dishes. With recipes like these, veal can become a staple on your family’s weekly menu.

Visit vealmadeeasy.com for additional recipes and complete nutrition information.

Classic Veal Parmesan Sandwiches

Prep time: 10 minutes
Cook time: 10 minutes
Serves: 6

• 6          veal cutlets (3 ounces each)
• salt, to taste
•             ground black pepper, to taste
• 1/2       cup all-purpose flour
• 1          egg wash
• 1          cup breadcrumbs
• 1          cup vegetable oil
• 12        tablespoons tomato sauce
• 3          tablespoons Parmesan cheese, grated
• 6          slices provolone cheese
• 6          slices mozzarella cheese
• 6          sub rolls

1. Heat oven to 350° F.
2. Pound each veal cutlet between sheets of parchment or plastic wrap until 1/4-inch thick.
3. Blot veal dry. Season each cutlet with salt and pepper, to taste. Dredge veal in flour; shake off excess. Dip in egg wash and dredge in breadcrumbs.
4. In large skillet over medium heat, heat about 1/8-inch oil to about 350 F. Working in batches, add breaded veal to hot oil and pan fry first side until golden brown and crisp, about 2 minutes. Turn once and pan fry second side until it reaches internal temperature of 160 F, about 1-2 minutes.
5. Drain on paper towels or wire rack set over baking sheet.
6. Add 2 tablespoons tomato sauce to each veal cutlet and sprinkle 1/2 tablespoon Parmesan cheese on top. Add one slice provolone and mozzarella cheese to each cutlet.
7. Place veal parmesan in oven 2-3 minutes, or until the cheese begins to melt and veal is hot.
8. Add veal to sub rolls and serve.

Nutrition information per serving: 45 g protein; 55 g carbohydrate; 7 g fiber; 11 g fat; 7 g saturated fat; 145 mg cholesterol; 908 mg sodium.

Veal Za’atar Flatbreads

Prep time: 15 minutes
Cook time: 25 minutes
Serves: 4

• 1/4       cup za’atar seasoning
• 3          tablespoons extra-virgin olive oil, divided
• 1          package (10 ounces) flatbreads
• 1          onion (4 ounces), finely chopped
• 1/2       pound ground veal
• 1/4       cup crumbled feta cheese
• 1          tomato (6 ounces), cored and chopped
• chopped parsley, for garnish

1. Heat oven to 425° F. In small bowl, combine za’atar seasoning and 2 tablespoons olive oil.
2. Spread about 1 tablespoon za’atar mixture on each flatbread. Arrange flatbreads on large baking sheet; set aside.
3. In 10-inch skillet over medium heat, heat remaining olive oil. Cook onion 4-5 minutes, stirring occasionally. Add veal and cook 4-5 minutes until no longer pink, stirring to break up meat.
4. Remove skillet from heat; stir in feta cheese. Spoon 1/4 veal mixture onto each flatbread. Sprinkle each flatbread with tomato. Bake 8-10 minutes, or until hot. Sprinkle each flatbread with parsley.

Nutrition information per serving: 17 g protein; 40 g carbohydrate; 19 g fat; 5 g saturated fat; 45 mg cholesterol; 760 mg sodium; 1 g fiber; 5 g total sugars; 10% DV calcium; 15% DV iron.

Mediterranean Grilled Salad

Prep time: 20 minutes
Cook time: 10 minutes
Serves: 4

• 1          large orange (12 ounces)
• 1/2       cup Italian salad dressing
• 1          teaspoon Dijon mustard
• 1          veal cutlet (12 ounces), pounded to 1/4-1/8-inch thick
• 1          bulb fennel (7 ounces), trimmed, halved and cored
• 1/2       small red onion (1 1/2 ounces), thinly sliced
• 1 1/2    cups cooked farro
• 2          cups packed baby arugula (about 3 ounces)
• 1          head radicchio (4 ounces), cored and torn (about 2 cups packed)
• 1/2       cup toasted hazelnuts, chopped
• 1          ounce Parmesan cheese

1. Grate 1/2 tablespoon zest from orange; reserve orange. Stir zest into salad dressing.
2. Use knife to remove skin and pith from orange. Use knife to cut between fruit and membrane to release each orange section. Squeeze membrane to extract 1/4 cup juice; reserve juice and orange sections.
3. In bowl, whisk reserved orange juice, mustard and salad dressing. Remove 1/4 cup dressing to re-sealable food storage bag. Add veal cutlets to dressing in bag. Re-seal bag and turn several times until veal is coated with dressing; set aside.
4. Prepare grill or heat grill pan over medium-high heat on stovetop. Remove veal cutlets from dressing; discard dressing. Grill veal cutlets 5-6 minutes, turning once. Remove cutlets from heat. Place on cutting board and cut into bite-size pieces.
5. Thinly slice fennel halves and place in bowl. Add red onion, farro, arugula and radicchio; toss. Add veal, orange sections, reserved salad dressing and hazelnuts.
6. Draw blade of vegetable peeler across surface of cheese to make thin ribbons. Toss to coat with dressing. Divide salad among four bowls.

Nutrition information per serving (about 2 cups): 30 g protein; 36 g carbohydrate; 17 g fat; 3 g saturated fat; 50 mg cholesterol; 560 mg sodium; 6 g fiber; 9 g total sugars; 3 mg iron; 539 mg potassium.

Veal, Spinach and Tomato Arepas

Prep time: 15 minutes
Cook time: 20 minutes
Serves: 4

• 1/2       pound veal cutlets
• 1          teaspoon cumin
• 1/2       teaspoon chili powder
• 1 1/2    tablespoons olive oil
• 2          green onions (1 ounce each), sliced
• 1          clove garlic, minced
• 1          can (10 ounces) diced tomatoes and green chilies
• 1/8       teaspoon salt
• 2          cups packed baby spinach (about 2 1/2 ounces)
• 4          arepas (5 inches in diameter)
• 1/4       cup crumbled queso blanco cheese (1 ounce)

1. Pound veal cutlets into 1/4-1/8-inch thickness; cut into 1-inch strips. Place in bowl and toss with cumin and chili powder.
2. In 12-inch, nonstick skillet over medium heat, heat olive oil. Cook veal strips 1-2 minutes. Remove veal to plate; keep warm. In same skillet over medium heat, cook green onions and garlic 2-3 minutes. Add tomatoes and salt; over high heat, heat to boil. Reduce heat to low; simmer 5 minutes until slightly reduced.
3. Stir in spinach. Cook 3-4 minutes, or until spinach wilts and is tender. Return veal to skillet; heat through.
4. To serve, heat skillet or griddle over medium heat. Toast arepas on each side until lightly browned and heated through, turning once.
5. Cut each arepa in half horizontally. Top bottom half of each arepa with veal mixture. Sprinkle each with cheese; replace arepa tops.

Nutrition information per serving (1 arepa): 15 g protein; 12 g carbohydrate; 14 g fat; 5 g saturated fat; 50 mg cholesterol; 450 mg sodium; 2 g total sugars; 10% DV calcium; 10% DV iron.

Source:  North American Meat Institute

Choose from Tex-Mex, Swedish, Chinese, or Middle Eastern flavors

Ingredients

Basic Meatball Mixture

• 1 1/2 pounds ground meat or poultry, or any combination (ground beef, veal, pork, lamb, chicken or turkey)
• 1 medium onion, finely chopped
• 1/2 cup dry bread crumbs
• 1/4 cup milk
• 1/4 cup chopped fresh parsley
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper

Preparation

1. Preheat oven to 400°F. Coat a 9x13-inch baking sheet with non-stick spray or olive oil, or line pan with non-stick aluminum foil.
2. In a mixing bowl, combine ground meat, onion, bread crumbs, milk, parsley, salt and pepper.
3. Add the seasoning for the flavor of meatball you want.
4. Form 48 meatballs from mixture and place on prepared baking sheet.
5. Bake 15 minutes, or until meatballs reach 160°F (165°F if using ground poultry).
6. If not serving immediately, keep warm in a 200°F oven or cool and refrigerate in shallow containers.
7. Accompany the meatballs with dipping sauce listed for meatball variety.
8. Tex-Mex Meatballs - Ground beef stands up to hearty flavors. Seasoning for meatball mixture: 1/3 cup chopped fresh cilantro plus 1 1/2 teaspoons chili powder and 1 teaspoon ground cumin. Dipping sauce: purchased chunky salsa or green tomatillo salsa.
9. Swedish Meatballs - Ground turkey or chicken gives a delicate flavor. Seasoning for meatball mixture: 1 teaspoon ground allspice, 1 teaspoon sweet paprika and 1/4 teaspoon freshly grated nutmeg. Dipping sauce: 1 cup sour cream, 1/3 cup milk, 2 tablespoons (half of a 1-ounce packet) dry onion soup mix, 1 teaspoon Worcestershire sauce, 1 teaspoon dried dill weed. Mix together at least an hour before serving.
10. Chinese Meatballs - Get best flavor by using some ground pork. Seasoning for meatball mixture: 1/4 cup chopped almonds, 2 tablespoons soy sauce, 1 teaspoon finely chopped garlic, 1/2 teaspoon dried hot red pepper flakes and 1 teaspoon ground ginger. Dipping sauce: purchased (10-ounce) jar sweet and sour sauce.
11. Middle-Eastern Meatballs - Get best flavor by using ground lamb. Seasoning for meatball mixture: 1 teaspoon finely chopped garlic and 1 teaspoon ground cinnamon. Sprinkle formed meatballs with 2 tablespoons sesame seeds; press into meat. Dipping sauce: 1 cup plain whole-milk yogurt, 1 tablespoon olive oil, 1/4 cup chopped green onions, 2 tablespoons chopped fresh mint, 1 tablespoon fresh lemon juice, 1 teaspoon sugar.

Serves

Makes 48

Source

USDA