Just like mac and cheese and mashed potatoes, meatballs are one of those comfort foods that always hit the spot. But they're generally kind of same-old, same old. Meatball, marinara, pasta. Delicious, but just a bit tired.
Well, your meatball ennui is officially over. Just in time for cold winter nights, we reinvented the comfort food classic with unexpected sauces and seasonings—and not a spaghetti noodle in sight. Scroll down for combos we love.
MEXICAN ALBONDIGAS WITH HOMEMADE SALSA
Ground pork + ancho chili powder + cumin + paprika + grated onion + minced garlic + chopped cilantro
PER SERVING (3 MEATBALLS): 220 cal, 7 g fat (2 g sat), 12 g carbs, 2 g sugar, 430 mg sodium, 2 g fiber, 28 g protein
Salsa: Combine 1 can petite diced tomatoes (14.5 ounces) with 1/2 small white onion, diced; 1 diced jalapeno; the juice of 1 lime; 1/4 cup chopped cilantro; and 1/2 teaspoon ground cumin. Season to taste with salt and pepper.
PER SERVING (1/2 CUP): 45 cal, 0 g fat, 10 g carbs, 5 g sugar, 380 mg sodium, 3 g fiber, 2 g protein
Serve... in a brothy soup with tomatoes, onion, chicken stock, green beans, oregano, and red peppers; stir in salsa.
Related:9 Foods You Should Keep In Your Fridge At All Times, According To A Nutritionist
MEDITERRANEAN LAMB MEATBALLS WITH TZATZIKI
Ground lamb + dried oregano + crushed red pepper flakes + cumin + cinnamon + grated onion + minced garlic + chopped parsley + lemon zest
PER SERVING (3 MEATBALLS): 400 cal, 24 g fat (10 g sat), 11 g carbs, 2 g sugar, 440 mg sodium, 2 g fiber, 32 g protein
Tzatziki: Grate 1/2 medium English cucumber and squeeze out as much liquid as you can. Stir into 1 cup plain Greek yogurt and add the juice of 1/2 lemon and 1 minced clove garlic. Season to taste with salt.
PER SERVING (1/3 CUP): 80 cal, 6 g fat (4.5 g sat), 3 g carbs, 2 g sugar, 260 mg sodium, 0 g fiber, 4 g protein
Serve... tucked into a whole-wheat pita with mixed greens, cherry tomatoes, and thinly sliced red onion; drizzle with tzatziki.
Here's how these tasty lamb meatballs are made:
VEGETARIAN ITALIAN MEATBALLS WITH PESTO
Mashed canned white beans + dried oregano + grated Parmesan + grated onion + minced garlic + lemon zest + chopped rosemary
PER SERVING (3 MEATBALLS): 220 cal, 2.5 g fat (0.5 g sat), 38 g carbs, 2 g sugar, 370 mg sodium, 8 g fiber, 13 g protein
Pesto: In a food processor, pulse 1 cup fresh basil; 3 tablespoons grated Parmesan; 2 tablespoons each olive oil, raw almonds, and fresh lemon juice; and 2 cloves garlic until smooth. Season to taste with salt and pepper.
PER SERVING (2 TABLESPOONS): 110 cal, 10 g fat (2 g sat), 2 g carbs, 0 g sugar, 120 mg sodium, 1 g fiber, 3 g protein
Serve... over arugula with fresh tomatoes and mozzarella, using pesto thinned with water for dressing.
(Learn how bone broth can help you lose weight withWomen's Health'sBone Broth Diet.)
ASIAN MEATBALLS WITH PEANUT SAUCE
Ground chicken + soy sauce + crushed red pepper flakes + grated onion + grated carrot + minced garlic + lime zest
PER SERVING (3 MEATBALLS): 240 cal, 11 g fat (3 g sat), 11 g carbs, 2 g sugar, 460 mg sodium, 2 g fiber, 23 g protein
Peanut sauce: Mix 1/4 cup natural peanut butter with 2 tablespoons water; 1 tablespoon each soy sauce, lime juice, and honey; and 1 teaspoon minced garlic until smooth.
PER SERVING (2 TABLESPOONS): 120 cal, 8 g fat (1 g sat), 9 g carbs, 5 g sugar, 240 mg sodium, 1 g fiber, 4 g protein
Serve... skewered, with peanut sauce on the side.
Related:6 Super-Easy Salmon Dinners That Will Help You Get Your Protein Fix
Making the Rounds
Holzman's tips for creating a true amaze-ball
CHOOSE THE RIGHT MEAT
More expensive is not necessarily better; hamburger meat—ground chuck—makes a great meatball. And since fat is what keeps a meatball moist and delicious, look for meat that's around 70 to 80 percent lean.
KEEP IT COLD
If you take the meat out of the fridge too soon, the fat starts to melt and you get a dry meatball with a rubbery texture.
USE YOUR HANDS
Kneading the meat releases a protein that helps it stick together.
DO LIKE GOLDILOCKS
"The oversize-ball thing is kitschy, but it's prone to being undercooked inside and overcooked outside," says Holzman. Go too small, though, and they dry out. "Between an ounce-and-a-half and three ounces is the perfect size. So, somewhere in the golf ball range."
BAKE THE BALLS
Searing meatballs and finishing them in an oven is traditional—just not necessary. "Certain meats, like beef, get a more intense flavor when you sear them first," Holzman says, "but it can overpower subtle meats like chicken." His restaurants bake most of their meatballs. Place them on a large rimmed baking sheet lined with parchment and bake at 400°F for 17 minutes, or until an instant-read thermometer registers 165°F.
This article originally appeared in the November 2017 issue of Women's Health. For more great advice, pick up a copy of the issue on newsstands now!
