Recipe report: The meatball’s sphere of influence on the menu

From mini to mega, meaty to plant-based, spicy to Swedish, party app to comforting supper, the circular logic of the meatball means so many proteins, blends and flavor profiles to try.

This gluten-free and plant-based dish comes together quickly for an easy appetizer or side. Get the recipe

Chef Jenna Johansen gives these meatballs a twist by starting with ground lamb. Warm spices such as cumin, cinnamon and coriander add a Middle Eastern accent to the recipe and a coconut-herb green chutney provides the perfect counterpoint.Get the recipe

Steaks and other cuts of beef are the specialty at Maple & Ash in Chicago, so the kitchen usually has a good supply of top-grade meat trim on hand. Chef Danny Grant grinds together pieces of dry-aged chuck, brisket and tri-tip, then combines the ground beef with aromatics, herbs and three different cheeses—fontina, Parmesan and ricotta—for the base of these signature meatballs. Once baked, the meatballs are topped with marinara and either cheese curds or shredded Parmesan. Serve with garlic bread to dip into the sauce.Get the recipe

Blended with apple butter, onion and bread crumbs and baked in a rich, creamy allspice-and-honey flavored sauce; a combination your patrons are sure to love.Get the recipe

Meatballs are a crowd favorite, but serving them stuffed and in a salad should win over new fans. These meatballs are made with ground chicken blended with bacon, bell peppers, sundried tomatoes, green onions, dry Jack cheese and jalapenos to create several layers of flavor. Each meatball is stuffed with a mozzarella cube to create even more cheesy goodness.Get the recipe