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What's your latest food project? Get great advice


ognir Sep 8, 2006 10:58 AM

I'm researching recipes for food from around the world shaped in balls -- meatballs, matzoh balls, cheese balls, rum balls, tartufo, etc...

So whip out your balls, so to speak, and let me know what you got!

  1. c
    cocoagirl Sep 8, 2006 12:21 PM

    aranchini (spelling??) I believe if I have this right- little deep fried risotto balls with cheese in the middle. I have only had them once at Two Amy's in D.C.

    7 Replies
    1. re: cocoagirl
      gini Sep 8, 2006 12:49 PM

      They're spelled arancini (the "c" in Italian makes a "ch" sound). I've seen arancini di riso both big and small, but often made with peas or ground beef and stuffed with mozzeralla.

      1. re: gini
        ognir Sep 8, 2006 06:27 PM

        I used to work with a lovely old Italian waiter at Scaramouche in Toronto who called these something like balletti di telefono (sp). He said they ate them when he was a kid and the name came from the way the melted cheese strung out like tlephone lines when you bit them. Good suggestion!!

        1. re: ognir
          RichK Sep 8, 2006 09:06 PM

          My mom, who is from Germany, would make these for us in the winter. She would remove the marrow from the bones, then use the bones in the soup.
          She would render down the marrow and then mix it with bread crumbs some stale bread, parsley and seasoning and roll them into dumplings a little smaller than golf balls.
          I'll have to find that recipe as she is now confined to a nursing home.

          1. re: RichK
            ognir Sep 9, 2006 04:12 AM

            Was it a family recipe, or was this a common German dish? Sounds amazing.

            (btw, I think we're off track on this branch of the thread, but that's ok)

        2. re: gini
          tatamagouche Sep 16, 2007 04:59 PM

          And the "ch" in Italian makes a "k" sound.

          1. re: gini
            lynnlato Sep 16, 2007 07:17 PM

            "c" followed by an "i" or an "e" only (generally). :-)

          2. re: cocoagirl
            jbeaux Sep 13, 2006 11:28 PM

            The ferry from mainland Italy to Sicily offers arancini from their upper deck commissary. They're delish. But the first time I had one it was offered to me by a Sicilian family with whom I was forced to share overnight bunks from Palermo to Rome. They were unbelievably gracious and shared their dinner with me; the arancini were better tasting than an olive branch, and just as welcome.

          3. Davwud Sep 8, 2006 12:22 PM

            When I was in Cinci this summer I had goetta balls. They were great.


            4 Replies
            1. re: Davwud
              ognir Sep 8, 2006 06:28 PM

              Fascinating. I'd never heard of this till now. Thank you.


              1. re: Davwud
                Andrew Gore Sep 10, 2006 01:48 AM

                A while ago I posted to the Los Angeles board about where I could get a Goetta locally. Got no responses. Wish I could try that. What do you like about it?

                1. re: Andrew Gore
                  Davwud Sep 10, 2006 11:00 PM

                  Well, the taste I guess.
                  It really doesn't seem to hard to make. I'd just google a recipe and give it a whirl.


                  1. re: Andrew Gore
                    CHullinger Sep 16, 2007 03:37 PM

                    You can actually order it online. Shipping is kind of high since all perishable items are sent next day. Here's a link.


                2. gini Sep 8, 2006 12:49 PM

                  I'd also ad Falafel. Those are some tasty balls.

                  2 Replies
                  1. re: gini
                    ognir Sep 8, 2006 06:29 PM

                    But of course. Another great suggestion.

                    1. re: ognir
                      Val Sep 9, 2006 01:06 PM

                      Just had a falafel pita for lunch yesterday at a little Greek place here in Naples called Pelagos, and that was my first time trying falafel...no wonder people crave it, it (they) were delicious!

                  2. Chocolatechipkt Sep 8, 2006 12:53 PM

                    Some meatballs I make: http://areyouhungryyet.blogspot.com/2...

                    Dim sum ... all the many steamed dumplings (har gow etc)

                    2 Replies
                    1. re: Chocolatechipkt
                      ognir Sep 8, 2006 06:30 PM

                      My gf makes turkey meatballs in tomato sauce with ricotta. delicious!

                      I'm undecided abot dumplings. Love them, but are they really balls?

                      1. re: ognir
                        Chocolatechipkt Sep 9, 2006 10:36 AM

                        Some dumplings are ... maybe just not all (kind of the square/rectangle thing)? Pot stickers are not balls, but all of the har gow I've ever had have been, ditto for scallop dumplings etc.

                    2. b
                      Bostonbob3 Sep 8, 2006 12:54 PM

                      Here's a recipe for balls I've made a few times:

                      Rocky Mountain Oysters (Montana Tendergroin)

                      2 pounds bull testicles (lamb/sheep, calf or turkey testicles can also be used)
                      1 cup flour
                      1/4 cup cornmeal
                      1 cup red wine
                      salt, pepper, garlic powder to taste
                      Louisiana Hot Sauce
                      hog lard (cooking oil can be substituted)

                      Split the tough skin-like muscle that surrounds each "oyster." (use a sharp knife) You can also remove the skin easily if the "oysters" are frozen and then peeled while thawing. Set into a pan with enough salt water to cover them for one hour to remove some of the blood and drain.
                      Transfer to large pot. Add enough water to float "oysters" and a generous tablespoon of vinegar. Parboil, drain and rinse. Let cool and slice each "oyster" into 1/4 inch thick ovals. Sprinkle salt and pepper on both sides of sliced "oyster" to taste.

                      Mix flour, cornmeal and some garlic powder to taste in a bowl. Roll each slice into this dry mixture. Dip into milk. Dip into dry mixture. Dip into wine quickly (repeat the procedure for a thicker crust).
                      Place into hot cooking oil.

                      Add Louisiana Hot Sauce to cooking oil (it'll sizzle some, so be careful!). Cook until golden brown or tender, and remove with a strainer (the longer they cook, the tougher they get).

                      2 Replies
                      1. re: Bostonbob3
                        seefood Sep 20, 2006 06:01 PM

                        Turkey testicles!? Really? Didn't know they had them.

                        I had Rocky Mountain Oysters once, in a bar in Denver. They were tasty. Maybe that is just further proof that almost anything fried tastes good. Had rattlesnake at that same meal. It was also good. Had several beers, too, and perhaps that had something to do with the fact that I enjoyed it all immensely.

                        1. re: seefood
                          rockycat Sep 16, 2007 06:46 PM

                          Didn't know they had them? The turkeys or the meat supplier?

                          Seriously, the only recipe I've seen that calls for turkey testicles is Daniel Rogov's recipe for Jerusalem Mixed Grill (Meurav Yerushalmi), a dish that is something akin to a chicken hash. It normally includes finely chopped dark meat chicken, an assortment of equally finely chopped chicken innards, and the cook's secret spice blend. The turkey parts seem to be a "special" addition. I have no idea where one would acquire this ingredient.

                      2. Infomaniac Sep 8, 2006 01:18 PM


                        Outer Shell Ingerdients:
                        3 cups finely milled bulghour
                        3 cups water
                        2 cans of ceci or garabanzo beans
                        3 large eggs
                        3/4 cup all purpose flour
                        Place the bulghour and water into a large bowl and let stand for 3-4 hours. Place the ceci or garabanzo beans with their juice in a food processor or blender and process until well blended. Add all the above ingredients together and knead into a soft doughy mixture. Form into balls, [about 30] and depress the balls with your thumb to make a cavity in which to place the filling.

                        Filling Ingredients:
                        4 yellow onions [chopped]
                        2 tablespoons olive oil
                        1 cup Armenian or Italian parsley [chopped]
                        1 tablespoon fresh mint leaves [chopped]
                        1 teaspoon fresh sweet basil [chopped]
                        Salt and pepper to taste
                        1 cup creamy peanut butter
                        1 cup pine nuts or chopped walnuts or a combination of both.

                        Cooking Directions:
                        Saute the onions in the olive oil until limp and trans-lucent. Drain off any excess oil or liquid. Add the rest of the ingredients and mix well. Take a tablespoon of the filling mixture and place into the cavity in the bulghour balls. Bring the cavity edges together and seal the filling inside.

                        Add 2 teaspoons of salt to stock pot of boiling water and cook the keufta until they float to the top.

                        3 Replies
                        1. re: Infomaniac
                          ognir Sep 8, 2006 06:34 PM

                          This sounds delicious, Infomaniac. Are you Armenian? What is Aremenian parsley. Never heard of that before.

                          I think I had these somewhere once, but I can't remember...

                          1. re: ognir
                            Infomaniac Sep 11, 2006 12:50 AM

                            I'm Armenian and yes, these are delicious

                            These Keufta are good warm, but I like them better cold. They are a little bit of work, and I usually will make them if I'm snowed in for the day.

                            Armenian parsley aka Cilician parsley, link will explain history...I use regular flat leaf parsley unless I come across this at an ethnic market.


                            1. re: Infomaniac
                              ognir Sep 11, 2006 02:59 AM

                              Fascinating. Thank you for that.

                        2. d
                          DingoWallaby Sep 8, 2006 01:31 PM

                          Fish/meat/squid/shrimp balls! Found in the freezer section of your local Asian market. My mom says once you've seen them being made, you'll never want to eat them again. But they're so good.

                          1 Reply
                          1. re: DingoWallaby
                            ognir Sep 8, 2006 06:34 PM

                            That's frightening.

                          2. r
                            raj1 Sep 8, 2006 03:21 PM

                            Albondigas--Mexican meatballs served in soup.
                            Sorr, but I don't have a recipe on hand.

                            1 Reply
                            1. re: raj1
                              ognir Sep 8, 2006 06:35 PM

                              No worries. I can look that up. Thanks for the tip.

                            2. Pei Sep 8, 2006 03:43 PM

                              Pearl meatballs from China. Pork, water chestnuts, a little bit of scallions...rolled in glutinous rice and steamed.

                              Lion's head meatballs.

                              Most Asian markets have a colorful array of fish balls (including squid, lobster, cuttlefish, shrimp, and other balls) in the seafood section.

                              Pork meatballs from Taiwan have a special bouncy, chewy mouthfeel. They're called gong wan. Anyone know what's in them?

                              2 Replies
                              1. re: Pei
                                ognir Sep 8, 2006 06:35 PM

                                Are the chestnuts whole in those pearl meatballs?

                                1. re: ognir
                                  bbc Nov 2, 2006 09:48 AM

                                  I love pearl meatballs!! (think they're called zhenzhuwan?). Water chestnuts are diced.

                                  I think that there's not much beyond pork in the gongwan, they're just pounded to perfection (though I think they look silly). I think this is different from the pork ball recipe below. I'll ask my mom.

                                  Some other round Chinese foods:
                                  ma tuan (sesame balls) fried dough with sesame seeds filled with red bean paste

                                  tang yuan - chewy glutinous rice flour balls that can be filled with red bean, black sesame, or peanut pastes, or used alone (smaller) in sweet soups. some of the latter ones are pink. eaten at end of new year's holiday.

                                  rou yuan - a larger, globby glutinous rice (same as above) sack filled with meat and veggies in some sort of gelatinous, starchy goo. can you tell not my favorite?

                                  and lots of steamed buns are round, as are pearl balls in boba.

                              2. r
                                RichK Sep 8, 2006 04:01 PM

                                Marrow dumplings served in a hearty clear broth mmmmmm!!!

                                1 Reply
                                1. re: RichK
                                  ognir Sep 8, 2006 06:36 PM

                                  Marrow dumplings. Wow. Where are those from?

                                2. Dommy Sep 8, 2006 04:45 PM

                                  Yucatecan KIBIs!! Similar to Lebanese Kibbeh's bit served with pickled onions. :)

                                  Salvadoran Chorizo, the links are shaped like little balls!

                                  'Meat Balls' of various purred meats (Fish, Pork, Beef, Chicken) at Chinese and Thai supermarkets! :)


                                  2 Replies
                                  1. re: Dommy
                                    ognir Sep 8, 2006 06:37 PM

                                    Amazing what I'm learning today. I will have tio find Salvadoran Chorizos. Thanks Dommy!

                                    1. re: Dommy
                                      gini Sep 8, 2006 08:38 PM

                                      Good call on the kibbeh.

                                    2. m
                                      MuppetGrrl Sep 8, 2006 04:54 PM

                                      What about Hush Puppies? Ain't nothing like some deep-fried cornmeal.

                                      2 Replies
                                      1. re: MuppetGrrl
                                        ognir Sep 8, 2006 06:38 PM

                                        Yes, of course. And popcorn shrimp.

                                        1. re: MuppetGrrl
                                          foodieB Sep 9, 2006 04:38 AM

                                          Talk about deep-fried goodness, Jamaican fried dumplings are handful sized balls of deep-fried dough made from flour and cornmeal. Lots of crispy surface area!

                                        2. Foodrat Sep 8, 2006 05:16 PM

                                          Pearl drinks (aka boba, tapioka drinks)
                                          Cascaron (Filipino version of the puff pastry but with coconut)
                                          Cream puffs
                                          Malt balls
                                          Chocolate truffles

                                          5 Replies
                                          1. re: Foodrat
                                            Amuse Bouches Sep 8, 2006 06:37 PM

                                            The first thing that comes to mind for me is Japanese takoyaki -- octopus balls -- but I don't have a recipe.

                                            1. re: Amuse Bouches
                                              ognir Sep 8, 2006 07:22 PM

                                              That's okay. I found lots of takoyaki hits on the web. Thanks for the tip. Never heard of these before -- squid balls!

                                              1. re: ognir
                                                gini Sep 8, 2006 08:40 PM

                                                They're really quite interesting. Served with mayo, seaweed powder, and bonito. I find them too sweet and not enough octopus, but they're quite popular in food stands.

                                            2. re: Foodrat
                                              ognir Sep 8, 2006 06:38 PM

                                              Of course, Foodrat. Musn't forget the desserts! Thanks!

                                              1. re: ognir
                                                lynnlato Sep 16, 2007 07:19 PM

                                                What about those chocolate peanut butter balls that many folks make at xmas. Some have crushed pretzels in the pb mix. Sounds ridiculous but they are a guilty pleasure for me during the holidays. Don't tell anyone!

                                                update: Buckeyes! That's what they're called... thanks!

                                            3. o
                                              ognir Sep 8, 2006 06:40 PM

                                              Has anyone ever had a Quebecois dish called Ragout Boullet (sp?)? I had it while visiting a farm near Rouen Noranda many years ago. Essentially it is meatballs in gravy, but I'd love to have an authentic recipe.

                                              Keep the balls coming!!

                                              2 Replies
                                              1. re: ognir
                                                piccola Sep 9, 2006 12:23 AM

                                                Try looking up "ragout de boulettes" - esp. if you can locate a translation of Jehanne Benoit's cookbook.

                                                1. re: piccola
                                                  ognir Sep 9, 2006 04:14 AM

                                                  Yes, of course, Madame Benoit. A classic. These things were freaking addictive.

                                              2. w
                                                weez Sep 8, 2006 06:46 PM

                                                Danish Aebleskivers.

                                                2 Replies
                                                1. re: weez
                                                  ognir Sep 8, 2006 07:13 PM

                                                  Yes, those look delicious! Thank you!

                                                  1. re: ognir
                                                    Anne H Sep 13, 2006 02:38 AM

                                                    I've had these, they are delicious, and surprisingly easy to make (though you might need the right pan/form and the hook for turning them.

                                                2. Glencora Sep 8, 2006 06:59 PM

                                                  Donut holes Yucky, but ball-shaped.
                                                  Small balls of fresh mozzarella.
                                                  Do fried stuffed olives count? Sort of oval-shaped...

                                                  3 Replies
                                                  1. re: Glencora
                                                    ognir Sep 8, 2006 07:15 PM

                                                    Hey, I'm not above eating a donut hole: :-O

                                                    My jury is out on certain things like those olives. I mean, what about a caramel apple? Does that fit the "balls bill"? I dunno. What's your opinion?

                                                    1. re: ognir
                                                      Glencora Sep 8, 2006 07:29 PM

                                                      Maybe not olives. Probably the food should need to be formed into a ball shape, otherwise, you're right, carmel apples would have to count, too. Why are you doing this again? Just kidding.

                                                      1. re: Glencora
                                                        ognir Sep 9, 2006 04:16 AM

                                                        I dunno. I just think it's amazing that the ball shape is used all over the world. Maybe I should start a web site.
                                                        www. eatingballs. com


                                                        (I hope that's not a real site!)

                                                  2. LoDega Sep 8, 2006 06:59 PM



                                                    6 Replies
                                                    1. re: LoDega
                                                      ognir Sep 8, 2006 07:17 PM

                                                      All I can say is genius! Pure genius! Do you know where these originate? Is it Ohio, the buckeye state, by any chance?

                                                      1. re: ognir
                                                        LoDega Sep 8, 2006 07:50 PM

                                                        My grandmother had a buckeye tree in her back yard in Dayton, OH, but I don't remember eating buckeyes until I moved to Massachusetts. I hope they originated in Ohio. I'll see what I can discover!

                                                        1. re: LoDega
                                                          MollyGee Sep 8, 2006 10:47 PM

                                                          I swore there was an article in Saveur about buckeyes a while back, and I searched online and found a reference to it: "Football Nuts : History of the Ohio State buckeye", but not the article itself (it's from August/ September 2004, upon further inspection)

                                                          1. re: MollyGee
                                                            ognir Sep 9, 2006 04:23 AM

                                                            Ah-ha! The trail to the buckeye gets hotter.

                                                        2. re: ognir
                                                          foodieB Sep 9, 2006 04:45 AM

                                                          Definitely an Ohio thing. I was told by an old friend's mother, when visiting Ohio, that it was the State Cookie!

                                                          Be careful though, the traditional recipes contain parafin as part of the outer chocolate coating. They taste much better without.

                                                          1. re: foodieB
                                                            uglydumpling Oct 4, 2006 12:12 AM

                                                            as an eager student of ohio public education i learned that tomato juice is the state beverage, the ladybug is the state insect, and the buckeye is the state tree, but i never learned that the buckeye was the state cookie. it certainly makes sense! buckeyes and graeter's are the possibly the two best things about ohio (and yes, graeter's does have a buckeye ice cream)

                                                            word of caution... we were also taught that real buckeyes are poisonous!

                                                      2. sandrina Sep 8, 2006 07:10 PM

                                                        The whole meal is not a ball, but this Ecuadorean soup is primarily known for its delicious balls called Caldo de Bolas. The balls are made from mashed green plantain that is formed into balls and then stuffed with a stewed beef mixture with eggs, olives, raisins. It's a very hearty soup that makes more of a meal. Usually served with a bowl of plain white rice and some slices of avocado.

                                                        1. m
                                                          morebubbles Sep 8, 2006 07:12 PM

                                                          ognir, I'm in Quebec, so I thought I'd provide a recipe for the ragout de boulettes. Try this:

                                                          2 Replies
                                                          1. re: morebubbles
                                                            ognir Sep 9, 2006 04:19 AM

                                                            Wicked. I love you. :)

                                                            1. re: ognir
                                                              morebubbles Sep 9, 2006 11:14 PM

                                                              right back at ya!;)

                                                          2. o
                                                            ognir Sep 8, 2006 07:19 PM

                                                            Another winner. This sounds delicious. Thanks Sandrina!

                                                            Hey, I remember seeing a photograph somewhere of a dish that was essentially a giant meatball, about six inches across, in tomato sauce. Anyone know of such a creature?

                                                            1 Reply
                                                            1. re: ognir
                                                              Sharuf Sep 11, 2006 03:44 PM

                                                              There is an old, basic traditional Italian cookbook, called the "Talisman", by, I believe, Ada Bono. It has a recipe for a giant meatball. I crack up whenever I read it.

                                                            2. m
                                                              MuppetGrrl Sep 8, 2006 08:09 PM

                                                              Don't know about that one, but it reminds me of matzoh balls!

                                                              1 Reply
                                                              1. re: MuppetGrrl
                                                                ognir Sep 9, 2006 04:19 AM

                                                                Maybe it was a matzoh ball and not a meatball...hmmm.

                                                              2. jenniebnyc Sep 8, 2006 08:13 PM

                                                                Chinese Chicken/Pork Meatballs

                                                                1 1⁄2 lbs of ground chicken and/or ground pork
                                                                2 Tbsp. Chopped FRESH Ginger
                                                                1⁄2 C chopped water chestnuts
                                                                1 tsp. Sesame oil
                                                                1 large onion chopped
                                                                2 scallions finely chopped (raw)
                                                                3 Tbsp. Soy sauce
                                                                3 cloves of chopped garlic
                                                                1 egg beaten
                                                                1⁄2 C plain breadcrumbs
                                                                Sesame seeds for coating meatballs
                                                                Cornstarch for coating meatballs
                                                                Oil for frying

                                                                Fry chopped large onion in 2 tbsp. Oil for 3 minutes. Let cool and add all other ingredients except cornstarch and sesame seeds.
                                                                Form into small meatballs, roll in sesame seeds and lightly coat with cornstarch. Fry until light golden brown. Add sauce (recipe below) and boil for 10 minutes.
                                                                Remove meatballs from sauce and serve sauce on the side for dipping.


                                                                2 C chicken stock/broth
                                                                6 Tbsp. Dry white wine (cooking wine is fine)
                                                                4 Tbsp. Sugar
                                                                3 Tbsp Soy sauce
                                                                1 tsp. Fresh ginger minced
                                                                1 tsp minced garlic
                                                                1 chopped scallion

                                                                Let reduce until thick. If it doesn’t become thick, add some cornstarch and warm water

                                                                1 Reply
                                                                1. re: jenniebnyc
                                                                  ognir Sep 9, 2006 04:24 AM

                                                                  We could have a whole thread just on Asian balls. Thanks jennieBBBB!

                                                                2. c
                                                                  Chowsmurf Sep 8, 2006 08:14 PM


                                                                  1 Reply
                                                                  1. re: Chowsmurf
                                                                    ognir Sep 9, 2006 04:26 AM

                                                                    The donut hole's grown-up cousin, eh? Thanks!

                                                                  2. Pincho Sep 8, 2006 08:54 PM

                                                                    I love Spanish croquetas:

                                                                    - Make a standard bechamel
                                                                    - Add finely chopped (often leftover) meat... ham, chicken, fish, etc.
                                                                    (my personal favorite is the rest of the mesquite-smoked turkey we do on the bbq each year at Thanksgiving)
                                                                    - Spread into a shallow pain and chill
                                                                    - When firm, form into small balls and coat with beaten egg and breadcrumbs
                                                                    (I store on a tray lined with wax paper as I work)
                                                                    - Pan fry in shallow olive oil until browned and crisp

                                                                    These things are addictive

                                                                    6 Replies
                                                                    1. re: Pincho
                                                                      ognir Sep 9, 2006 04:27 AM

                                                                      Sounds delicious. But what makes them Spanish?

                                                                      1. re: ognir
                                                                        Pincho Sep 9, 2006 04:50 AM

                                                                        Well, this recipe for croquetas is common home cooking in Spain and also a near-ubiquitous snack food in bars throughout Spain, especially "croquetas de jamón" from bechamel spotted with chunks of serrano ham. Certainly croquetas are also made outside Spain, but...

                                                                        1. re: Pincho
                                                                          ognir Sep 9, 2006 06:12 PM

                                                                          Good to know. Thanks.

                                                                        2. re: ognir
                                                                          Anne H Sep 13, 2006 02:45 AM

                                                                          My Spanish sister-in-law makes these, and it always astonishes me, because most of the other cooking in her house is tofu-seitan-skim milk-absolutely without fat of any kind. And then she cooks croquetas.

                                                                          1. re: Anne H
                                                                            Pincho Sep 14, 2006 06:21 AM

                                                                            Comfort food and a taste of home are powerful things!

                                                                            Another thing about these is that they always seem to be a be a hit with picky young eaters, almost akin to the mac-n-cheese phenomenon.

                                                                        3. re: Pincho
                                                                          Sharuf Sep 11, 2006 03:48 PM

                                                                          Sso what's the approximate ratio of meat to sauce? And I assume you make a thick version of the sauce?

                                                                        4. j
                                                                          JC_JOE Sep 8, 2006 09:49 PM

                                                                          Indian Cusine
                                                                          -Gulab Jammun
                                                                          -Rass Gulla
                                                                          -Rass Malai
                                                                          They're sweets,made from dairy,I believe,and
                                                                          served in a sugar syrup. YUM!

                                                                          1 Reply
                                                                          1. re: JC_JOE
                                                                            ognir Sep 9, 2006 04:33 AM

                                                                            Yes, I've had these from sweets shops in Indiatown in Toronto. They are great. I found them to be really unusual to my western palate, but I loved them. Thanks for telling me their names!

                                                                          2. s
                                                                            saltandpepper Sep 8, 2006 10:48 PM

                                                                            This is a great thread! I'm envisioning a wonderful buffet of round food -- served on a table covered in a polka-dot tablecloth!

                                                                            My mom used to make these -- they're very sweet.

                                                                            Teiglach -- a round pastry covered in honey, nuts -- traditional on Rosh Hashanah.

                                                                            2 Replies
                                                                            1. re: saltandpepper
                                                                              ognir Sep 9, 2006 04:30 AM

                                                                              Oh man. My teeth are hurting. These look amazing. Thanks!

                                                                              1. re: ognir
                                                                                SuzMiCo Sep 13, 2006 11:03 PM

                                                                                My great-aunt used to make Teiglach. Even as a kid, I thought they were too sweet. But hers also seemed to be stale, even when she had just made them.

                                                                                saltandpepper, I'm sure yours are much better. The ginger probably helps tone down the sweetness slightly,

                                                                            2. LoDega Sep 8, 2006 11:36 PM

                                                                              Fried Coke Balls?


                                                                              1 Reply
                                                                              1. re: LoDega
                                                                                ognir Sep 9, 2006 04:35 AM

                                                                                Holy white trash cooking! (Nothing personal!) Did I say my teeth are hurting??? Thanks!

                                                                              2. n
                                                                                newJJD Sep 8, 2006 11:43 PM

                                                                                If you want a true "ball" how about a Rocky Mountain Oyster / Prairie Oyster.


                                                                                Here in Calgary, they have an annual 'testicle festival' featuring all the different ways to prepare them.

                                                                                Gotta love the motto "Come on down and have a ball!"

                                                                                2 Replies
                                                                                1. re: newJJD
                                                                                  ognir Sep 9, 2006 04:35 AM

                                                                                  Oh, I don't know if I could do it. What do they taste like???

                                                                                  1. re: ognir
                                                                                    newJJD Sep 20, 2006 10:08 PM

                                                                                    Like a mild sausage / meatball

                                                                                2. LoDega Sep 8, 2006 11:51 PM

                                                                                  Or what about mochi ice cream? I think they are ball-ish. And very tasty!

                                                                                  2 Replies
                                                                                  1. re: LoDega
                                                                                    ognir Sep 9, 2006 04:37 AM

                                                                                    More genius! http://en.wikipedia.org/wiki/Mochi

                                                                                    1. re: ognir
                                                                                      LoDega Sep 11, 2006 06:11 PM

                                                                                      I can't help it! I must have balls on the brain!! (In only the most appropriate and food related way possible, of course)

                                                                                  2. p
                                                                                    piccola Sep 9, 2006 12:29 AM

                                                                                    Spinach croquettes - basically cooked, squeezed and chopped spinach mixed with fontina and parmesan, egg and a little flour, then formed into balls and panfried.

                                                                                    Snowball cookies

                                                                                    Grand-pères (Québécois dumplings, usually sweet)


                                                                                    and those Japanese rice balls (what are they called again?)

                                                                                    6 Replies
                                                                                    1. re: piccola
                                                                                      ognir Sep 9, 2006 04:49 AM

                                                                                      Those croquettes sound good. And thanks for reminding me of snowballs (how could I have forgotten).

                                                                                      Jury is still out on dumplings...

                                                                                      And are gnocchi really balls, or just ball like?

                                                                                      Japanese rice balls: http://en.wikipedia.org/wiki/Onigiri

                                                                                      I've never had these. Are they good?

                                                                                      1. re: ognir
                                                                                        morebubbles Sep 9, 2006 11:13 PM

                                                                                        ognir - just saw a Japanese movie last week (Kamome Diner) in which a woman opens a diner in Helsinki specializing in onigiri, which she calls "Japanese soul food", cute film, gave me a wicked craving though. It (onigiri) looked easy enough, take the rice, shape it in into a ball in your hands (you could also use a teatowel or plastic wrap & twist to shape) then poke a hole in middle and place goodies inside and serve with a bit of nori wrapped around it.
                                                                                        I have a recipe for sushi balls and they look cute:
                                                                                        Mushroom Sushi
                                                                                        2 cups white sushi rice
                                                                                        2 Tablespoons white sesame seeds

                                                                                        4 large fresh shiitake (just the caps)
                                                                                        3 T mirin
                                                                                        2 T soy sauce
                                                                                        1 T sake
                                                                                        poppy seeds & red ginger pickes as garnish
                                                                                        Toast the white sesame seeds light in pan with no oil. Crush them and mix them with the sushi rice.
                                                                                        Mix the mirin, soy sauce & sake and simmer the fresh shiitake mushroom caps in the liquid for a min. or two. Remove the caps and drain well.
                                                                                        Form a ball of sushi rice, place a mushroom cap on top of it & sprinkle with poppy seeds. Serve with red ginger pickles as garnish.

                                                                                        1. re: morebubbles
                                                                                          bbc Nov 2, 2006 09:52 AM

                                                                                          but wait - onigiri are not necessarily round, they're often triangle shaped too - just depends on how you shape them.

                                                                                          i once ate a japanese dessert that was pure sugar, but a very delicate concoction of powder turned into tiny round pearl-shaped balls. supposed to be a "lovers dessert" that you have with strong tea. basically melts in your mouth, but it was all about the packaging. don't know the name of it.

                                                                                        2. re: ognir
                                                                                          piccola Sep 9, 2006 11:58 PM

                                                                                          Well, they're dumplings in the same way that matzoh balls are dumplings - balls of dough cooked in liquid. Not in the shumai sense of the word.

                                                                                          I don't quite catch the nuance of "ball-like", but I'll take your word for it.

                                                                                          Oh, and I just remembered pignolata, the Italian version of the doughnut hole. And can we count cream puffs?

                                                                                          1. re: ognir
                                                                                            gini Sep 14, 2006 12:56 PM

                                                                                            The onigiri I've always had are pyramid, not spherical. They are mighty tasty though, and in every convenience store in Japan.

                                                                                          2. re: piccola
                                                                                            Sam Fujisaka Oct 3, 2006 07:36 PM


                                                                                          3. MollyGee Sep 9, 2006 01:11 AM

                                                                                            How about tartufo (ice cream balls)? Ice cream balls w/ a cherry inside and a chocolate couveture.

                                                                                            3 Replies
                                                                                            1. re: MollyGee
                                                                                              ognir Sep 9, 2006 04:50 AM

                                                                                              I did mention tartufo at the top, but I've never heard of them with cherries inside. Where do you get those?

                                                                                              1. re: ognir
                                                                                                MollyGee Sep 9, 2006 08:06 PM

                                                                                                Whoopsie, so you did! Well, you could make your own. Here's a recipe that includes (maraschino) cherries:


                                                                                                You could use these molds. There's a video that shows how it's done!:


                                                                                                I think that there is often something (a cherry or hazelnut) tucked into the middle of tartufo.

                                                                                                1. re: MollyGee
                                                                                                  ognir Sep 10, 2006 06:28 PM

                                                                                                  That's awesome! Thanks!

                                                                                            2. Emme Sep 9, 2006 04:59 AM

                                                                                              Fried macaroni and cheese balls

                                                                                              1. MaspethMaven Sep 9, 2006 12:30 PM

                                                                                                Chip Shop in Brooklyn makes a ball of fried macaroni and cheese. It's delicious, but it could kill you.

                                                                                                In Puerto Rico we make rellenos de papa: Fried balls of mashed potato with seasoned meat inside--usually finely chopped or shredded pork or beef w ith olives, capers, and tomato sauce for a little moisture. The potato mixture is sometimes colored with Achiotina, or annatto seed oil.

                                                                                                5 Replies
                                                                                                1. re: MaspethMaven
                                                                                                  ognir Sep 9, 2006 06:15 PM

                                                                                                  Good to hear about Puerto Rican balls.

                                                                                                  Yeah those mac&cheese balls sound great, but oh my heart!

                                                                                                  1. re: MaspethMaven
                                                                                                    calpurnia Sep 9, 2006 10:24 PM

                                                                                                    The rellenos de papa are also a Cuban thing but called papa rellenas instead.

                                                                                                    1. re: calpurnia
                                                                                                      ognir Sep 10, 2006 06:29 PM

                                                                                                      They sounded familiar. I think I had these in Cuba.

                                                                                                      1. re: ognir
                                                                                                        JenMarie66 Sep 11, 2006 04:25 AM

                                                                                                        In Iraq, there is a kind of Kibbeh (they say it more like kubah) that are very much like rellenos de papa (though definitely not made with pork). Sometime the dampen a piece of pita or houbiz and tear it up and mix it with the mashed potatoes. And sometimes they come out as balls but are often made into flying saucers or cigar shapes. The goal is to make them as tiny as possible without filling showing through -- that means you're a good cook.

                                                                                                        1. re: ognir
                                                                                                          SouthOCHound Sep 12, 2006 11:56 PM

                                                                                                          You beat me to papa rellena. Ingenious to put a meat filling in a layer of masehd potato, dip 'em in bread crumbs and then fry them up. Argentines make something similar [called a papa rellena] but it isn't in the shape of a ball and doesn't involve breadcrumbs. More like a potato pie stuffed with the meat mixture. Now the cubans, they have some balls!

                                                                                                    2. s
                                                                                                      Scribbler Sep 9, 2006 12:40 PM

                                                                                                      Eggplant balls. Cooked eggplant, formed around a bit of mozzarella, rolled in breadcrumbs, and fried. Think it's an Arthur Schwartz recipe; try his website. A bit of work, but ambrosial.

                                                                                                      1 Reply
                                                                                                      1. re: Scribbler
                                                                                                        ognir Sep 9, 2006 06:18 PM

                                                                                                        Yeah, he calls them Polpette di Melanzane.

                                                                                                        Mario Batali also has a recipe here: http://www.foodnetwork.com/food/recip...

                                                                                                      2. e
                                                                                                        EllenMM Sep 9, 2006 03:04 PM

                                                                                                        There's a dish I had in Austria, years ago, that was referenced earlier on some Chow board, called Marillen Knoedel (sp?). It's an apricot or prune plum, pitted, with a sugar cube in the center, then surrounded by a mashed potato and flour dough, boiled, then pan fried and served with conf. sugar. VERY yummy.

                                                                                                        2 Replies
                                                                                                        1. re: EllenMM
                                                                                                          ognir Sep 9, 2006 06:23 PM

                                                                                                          The potato coating makes these very unusual. I'll have to try them. Thanks!

                                                                                                          1. re: EllenMM
                                                                                                            rabaja Sep 13, 2006 11:52 PM

                                                                                                            We grew up with these using prune plums. They were a Hungarian recipe and I know I am going to butcher the name, but we called them Gum-boats. (Thats an attempt at the right pronunciation, no where near the right spelling!). We loved them as kids, and I definitely recall a cinnamon-sugar thing going on too. They are quite ball-like, and they can weigh heavily in your tummy too!

                                                                                                          2. b
                                                                                                            Babette Sep 9, 2006 10:51 PM

                                                                                                            What about rum balls? Does anyone have a recipe that does not use corn syrup?

                                                                                                            2 Replies
                                                                                                            1. re: Babette
                                                                                                              foodieB Sep 10, 2006 05:34 PM

                                                                                                              Here's a recipe that uses honey:

                                                                                                              2 cups finely ground cake crumbs from a leftover cake
                                                                                                              2 tablespoons cocoa powder, optional
                                                                                                              1 cup powdered sugar, sifted, plus extra for rolling
                                                                                                              1 cup finely chopped pecans or walnuts
                                                                                                              2 to 4 tablespoons honey
                                                                                                              1/4 cup dark rum
                                                                                                              4 ounces semisweet chocolate, melted, optional

                                                                                                              In a mixing bowl fitted with the paddle attachment, or by hand, mix together the cake crumbs, cocoa powder, powdered sugar, and nuts. Stir in the 2 tablespoons of honey and the rum. Using your hands, try to form the mixture into a ball. If the mixture won't hold together add a little more honey. Roll the mixture into 1-inch balls, then roll them in powdered sugar or melted chocolate, and let them set up. Then, let them age or ripen 24 hours.

                                                                                                              1. re: foodieB
                                                                                                                Babette Sep 10, 2006 07:56 PM

                                                                                                                Sounds delicious! Thank you!

                                                                                                            2. h
                                                                                                              Hue Sep 9, 2006 11:28 PM

                                                                                                              Do Pifiterolies(sic) count?
                                                                                                              Whenever my mother-in-law makes sour beef she always makes potato dumplings that are round about the size of baseballs.

                                                                                                              2 Replies
                                                                                                              1. re: Hue
                                                                                                                ognir Sep 10, 2006 06:31 PM

                                                                                                                I don't know. What's the board's opinion on profiteroles -- balls or not balls?

                                                                                                                Same question for dumplings...

                                                                                                                1. re: ognir
                                                                                                                  bbc Nov 2, 2006 09:57 AM

                                                                                                                  I think profiteroles are round, i.e. balls

                                                                                                                  But dumplings (jiaozi) are generally not round. Even won tons (hun tun) are flat little things, and the wrapper is spiky on top or at least folded. Not balls! Compared to steamed bun things (generally some kind of "bao" term, which means wrapped but has the connotation of round I think).

                                                                                                                  I guess other types of southern "dumplings" like xiaolongbao (literally little dragon bundles) are rounder than northern dumplings...so some of them???

                                                                                                              2. r
                                                                                                                roxanne207 Sep 9, 2006 11:39 PM

                                                                                                                In SW Louisiana they make boudin balls- instead of stuffing the boudin mixture into casing they make balls and fry. Usually served with some kind of sauce for dipping. Very good. You can find them at Jazz Fest in New Orleans every year.

                                                                                                                2 Replies
                                                                                                                1. re: roxanne207
                                                                                                                  ognir Sep 10, 2006 06:34 PM

                                                                                                                  Excuse my limited knowledge, but what is "boudin mixture"?

                                                                                                                  1. re: ognir
                                                                                                                    roxanne207 Sep 14, 2006 03:41 PM

                                                                                                                    Sorry. Pork, liver, rice with seasonings. It's stuffed into a natural casing, cooked and eaten like a sausage. If you're ever down there, try it. Good stuff.

                                                                                                                2. c
                                                                                                                  calpurnia Sep 10, 2006 12:19 AM

                                                                                                                  I just remembered those Hostess pink snowballs. I never cared for them however they are balls.

                                                                                                                  1 Reply
                                                                                                                  1. re: calpurnia
                                                                                                                    ognir Sep 10, 2006 06:35 PM

                                                                                                                    You don't like pink balls??? :-D

                                                                                                                  2. c
                                                                                                                    chowdear Sep 10, 2006 12:28 AM

                                                                                                                    How about Fig Snowball Cookies?

                                                                                                                    8 oz. dried figs 1 cup brown sugar
                                                                                                                    1⁄2 cup water 1 cup butter
                                                                                                                    1 3/4 cup flour
                                                                                                                    1 egg
                                                                                                                    2 tsp. baking powder
                                                                                                                    1 tsp. vanilla
                                                                                                                    1⁄2 tsp salt
                                                                                                                    1 1/2 cup shredded coconut
                                                                                                                    1 tsp. cinnamon pecan halves (about 48)

                                                                                                                    Snip figs into small pieces with sissors. Combine with water in small heaheavy saucepan and cook over medium heat until tender, about 5 minutes. Let cool. Sift dry ingredients together. Cream butter and brown sugar. Beat in egg and vanilla. Add figs and dry ingredients and blend well. Chill for about 30 minutes. Put coconut in small bowl. Shape rounded teaspoon of dough into a ball* and roll in coconut. Place on greased or parchment lined cookie sheet. Top with pecan half.
                                                                                                                    Bake in pre-heated 375 degree oven for about 12 - 15 minutes. These cookies spread a lot! Dough that has been rolled in coconut can be placed in mini muffin tins for baking.

                                                                                                                    3 Replies
                                                                                                                    1. re: chowdear
                                                                                                                      ognir Sep 10, 2006 06:36 PM

                                                                                                                      They sound delicious. Do they maintain their ball shape after cooking?

                                                                                                                      1. re: ognir
                                                                                                                        chowdear Sep 10, 2006 07:29 PM

                                                                                                                        The recipe is on my "must try" list, so I'm not sure how much they spread. The recipe was given to me with a picture of them, and they look like oblongish-thick balls, sprinkled with powdered sugar.

                                                                                                                        1. re: chowdear
                                                                                                                          ognir Sep 10, 2006 09:25 PM

                                                                                                                          Report back and let us know! :)

                                                                                                                    2. g
                                                                                                                      gorboduc Sep 10, 2006 12:37 AM

                                                                                                                      German potato dumplings, AKA Kartoffelkloesse. They're about the size of a baseball, seasoned with nutmeg, and have a cube or two of fried bread in the center.

                                                                                                                      They're good with saurbraten, and better the next day, sliced and fried in butter.

                                                                                                                      4 Replies
                                                                                                                      1. re: gorboduc
                                                                                                                        Nancy Berry Sep 10, 2006 02:51 AM

                                                                                                                        Also Bayerische Semmelklösse, Bavarian bread dumplings (either Speck or bacon pressed with soaked day-old bread, eggs, etc.)

                                                                                                                        There's a recipe here:

                                                                                                                        and another one here:

                                                                                                                        1. re: Nancy Berry
                                                                                                                          ognir Sep 10, 2006 06:43 PM

                                                                                                                          I leaning towards favouring what yumyum said below. If a dumpling is traditionally shped into a ball by hand before cooking, then it fits the category. But dumplings dropped from a spoon don't...no matter hew delicious they are!

                                                                                                                          Do you know what the tradition is here Nancy? Looks like these are formed, from those recipes.

                                                                                                                          1. re: ognir
                                                                                                                            Nancy Berry Sep 10, 2006 10:17 PM

                                                                                                                            There are formed. My daughter's boyfriend's family is originally from Munich and his grandmother makes them. He says that she forms (presses) them into balls with her hands.

                                                                                                                            1. re: Nancy Berry
                                                                                                                              ognir Sep 11, 2006 03:00 AM

                                                                                                                              Then balls they are!

                                                                                                                      2. r
                                                                                                                        RichK Sep 10, 2006 01:19 PM

                                                                                                                        No, this isn't just a family thing. I have had them in resaurants here in the States and they are served in Germany too.
                                                                                                                        I'll try to dig out the recipe and post it if you want me to

                                                                                                                        4 Replies
                                                                                                                        1. re: RichK
                                                                                                                          ognir Sep 10, 2006 06:39 PM

                                                                                                                          I'd love to see a recipe for that, Rich.

                                                                                                                          1. re: ognir
                                                                                                                            RichK Sep 10, 2006 10:51 PM

                                                                                                                            Here it is. I found it in her German cookbook book.

                                                                                                                            GERMAN MARKKLOSSCHEN (MARROW DUMPLINGS IN CONSOMME)

                                                                                                                            2/3 CUP BEEF MARROW
                                                                                                                            4 SLICES OF STALE BREAD
                                                                                                                            1/4 CUP MILK
                                                                                                                            2 EGGS
                                                                                                                            2 TABLESPOONS ALL PURPOSE FLOUR
                                                                                                                            SALT AND PEPPER TO TASTE
                                                                                                                            1/8 TEASPOON GROUND NUTMEG
                                                                                                                            PARSLEY IF DESIRED


                                                                                                                            1. re: RichK
                                                                                                                              ognir Sep 11, 2006 03:01 AM

                                                                                                                              Well, they aren't ball dumplings, but dang they sound good.

                                                                                                                              1. re: ognir
                                                                                                                                RichK Sep 11, 2006 06:25 PM

                                                                                                                                Well she rolled them to about the size of a ping pong ball. she never dropped them from the spoon as her recipe said to do.
                                                                                                                                and let me tell you, they are delicious!!

                                                                                                                        2. n
                                                                                                                          nosey Sep 10, 2006 04:08 PM

                                                                                                                          What about crab balls? Kinda like a mini crab cake.

                                                                                                                          1 Reply
                                                                                                                          1. re: nosey
                                                                                                                            ognir Sep 10, 2006 06:44 PM

                                                                                                                            Excellent. I looooove crab cakes. (But then, who doesn't?)

                                                                                                                          2. yumyum Sep 10, 2006 04:23 PM

                                                                                                                            You've got rum balls, but in my family, they were always bourbon balls, rolled in those little brown chocolate sprinkles.

                                                                                                                            Two other balls ideas -- greek cookies that are very dry/crumbly with almond or pistachios and dusted in powdered sugar, and greek pastries fried and drizzled with honey. Don't know the names, but I'll poke around google a bit and see if I can't find them.

                                                                                                                            My votes: dumplings are not balls unless they are spherical. Gnocchi are not balls, they are ovals.

                                                                                                                            Fun thread!

                                                                                                                            1 Reply
                                                                                                                            1. re: yumyum
                                                                                                                              ognir Sep 10, 2006 06:47 PM

                                                                                                                              I'm tending to agree with you, yumyum, regarding dumplings and gnocchi. I think balls have to be formed by hand.

                                                                                                                              I prefer bourbon balls over rum balls personally.

                                                                                                                              I've had those crumbly Greek cookies. They are delicious.

                                                                                                                            2. yumyum Sep 10, 2006 04:26 PM

                                                                                                                              The syrup coated greek balls are loukoumades but can't find the name of the powdered-sugared balls.

                                                                                                                              1. c
                                                                                                                                calpurnia Sep 10, 2006 06:29 PM

                                                                                                                                Okay, thought of another one. Scotch eggs. Hard boiled egg wrapped in english sausage, lightly breaded and deep fried.

                                                                                                                                1. o
                                                                                                                                  ognir Sep 10, 2006 06:58 PM

                                                                                                                                  I think they are called kourabiedes. (They are also sometimes made in a crescent or lozenge shape.)


                                                                                                                                  There seems to be a whole subcategory of cookies/sweets that resemble snowballs.

                                                                                                                                  1. bolletje Sep 10, 2006 07:41 PM

                                                                                                                                    There's Dutch bitterballen, which is a breaded and fried ball of meat ragout.

                                                                                                                                    1. Kitchen Imp Sep 11, 2006 01:53 AM

                                                                                                                                      You can find lots of dessert ball-like sweets (including loukoumades) on the Fried Dough Around the World website:

                                                                                                                                      1 Reply
                                                                                                                                      1. re: Kitchen Imp
                                                                                                                                        ognir Sep 11, 2006 03:02 AM

                                                                                                                                        Wow! It's the motherload. Thanks!

                                                                                                                                      2. f
                                                                                                                                        fickle Sep 11, 2006 02:04 AM

                                                                                                                                        While we were in Barcelona, we stopped by Foodball for lunch where everything came in the shape of a ball. Balls of rice filled with goodies. All organic. The lunch combo was three balls of your choice. I had the seafood paella, the chicken and the carob bean. Very tasty and very fresh. You could either eat it with your hands or use a knife and fork. I haven't figured out how to upload a picture of our meal so you'll just have to take a look at this website in the meantime!


                                                                                                                                        3 Replies
                                                                                                                                        1. re: fickle
                                                                                                                                          bryan Sep 11, 2006 02:24 AM

                                                                                                                                          Three balls seems like overkill. Or an embarassment of riches. :)

                                                                                                                                          How about liver dumplings in beef broth?

                                                                                                                                          And the classic snowball dessert - vanilla ice cream covered in coconut. Loved them when I was a kid.

                                                                                                                                          1. re: bryan
                                                                                                                                            chef chicklet Sep 16, 2007 04:19 PM

                                                                                                                                            Thank you for such a great thread, a fun idea!

                                                                                                                                            OHHHHH Man! I just remembered a soup and the recipe for this wonderful Austrian Dumpling Soup! The dumplings are shaped into small balls
                                                                                                                                            Calves liver (ground) , hard rolls soaked in milk with seasonings and cooked in a clear beef broth, marjoram. minced onion, parsley, egg,salt and pepper, fine bread crumbs for the dumplings and served in a clear beef consomme
                                                                                                                                            Call me crazy, but I love this soup,t is a great first course.
                                                                                                                                            Make sure to test run the balls first so they don't fall apart when dropped in the broth.

                                                                                                                                            A holiday side dish that I've seen done, stuffing balls for turkey ( nto that I would but there is such a recipe.

                                                                                                                                            Mexican Wedding Cookies
                                                                                                                                            Did anyone mention Danish Meatballs (made with veal, dill and alspice) and of course Sweedish Meatballs

                                                                                                                                          2. re: fickle
                                                                                                                                            ognir Sep 11, 2006 03:05 AM

                                                                                                                                            Holy cow! A restaurant that serves only balls. What next? That's amazing, fickle. Thanks!

                                                                                                                                            And you can never have too many balls, bryan!

                                                                                                                                            (See above re the great dumpling debate.)

                                                                                                                                            And your childhood desset falls perfectly under the snowball category. Thank you.

                                                                                                                                          3. m
                                                                                                                                            mrnelso Sep 11, 2006 04:07 AM

                                                                                                                                            Lorenzo Lorenzo, of Paseo, used to serve FooFoo (sp?) balls wih every dinner. They were balls of seasoned mashed plantain, probably deep fried. About golfball sized and very fun. enough honkies didn't get it and left them on the plate that he quit offering these goodies and I miss them almost a much as his fabulous rice pudding.

                                                                                                                                            1. SeaSide Tomato Sep 13, 2006 09:00 PM

                                                                                                                                              Norwegian Fish Balls.

                                                                                                                                              Made of haddock and potatoes and I'm sure other ingredients. Could sound awful, but I had them as a child and so have fond memories of them They are available, canned, at Scandinavian Specialty stores and, probably, on line.

                                                                                                                                              I had them served in Cream of Shrimp Soup (which maybe sounds worse) but they were yummy!

                                                                                                                                              1. p
                                                                                                                                                phoenikia Sep 13, 2006 10:06 PM

                                                                                                                                                I had tyrokeftedes in Rhodes once...basically deep fried cheese balls...really addictive.

                                                                                                                                                I didn't notice if anyone had mentioned Tamarind balls...

                                                                                                                                                And I'm surprised no one mentioned Sweet and Sour Chicken Balls ;)

                                                                                                                                                And those deep-fried sesame covered red bean paste balls they sell in Chinese bakeries...

                                                                                                                                                1 Reply
                                                                                                                                                1. re: phoenikia
                                                                                                                                                  jbeaux Sep 13, 2006 11:40 PM

                                                                                                                                                  The sesame covered balls are called jin doi... tasty, yep, uh-huh.

                                                                                                                                                2. r
                                                                                                                                                  rcburli Sep 14, 2006 06:20 PM

                                                                                                                                                  Tuna Meatballs: Polpette di Tonno

                                                                                                                                                  This a Batali recipe and I've made them numerous times. They are delicious.

                                                                                                                                                  1. s
                                                                                                                                                    sflory Sep 20, 2006 05:23 PM

                                                                                                                                                    The Indian sweet, Rasgulla. "Soft, spongy balls of cottage cheese soaked in chilled sugar syrup." Actually pretty good, but really sweet.

                                                                                                                                                    1. MaspethMaven Sep 21, 2006 01:45 AM

                                                                                                                                                      Aha, thanks to Fried Dough blog... see above... I was reminded of Stuffoli. a tower of syrup coated balls of pastry, probably made with something akin to choux paste.


                                                                                                                                                      1 Reply
                                                                                                                                                      1. re: MaspethMaven
                                                                                                                                                        piccola Sep 21, 2006 03:17 AM

                                                                                                                                                        That's what we call Pignolata - though the balls are more marble-sized, and taste like doughnuts.

                                                                                                                                                      2. p
                                                                                                                                                        Problem Child Oct 3, 2006 07:51 PM

                                                                                                                                                        My wife used to make a Holland dish called Bitterballen. It's very good.

                                                                                                                                                        1. chowser Oct 3, 2006 11:51 PM

                                                                                                                                                          How about fried ice cream? I've had them in (pseudo?) mexican restaurants with a crunchy caramel coating. My husband makes one that's wrapped in Sara Lee poundcake, then an eggy pancake like batter and then deep fried. He used to make it all the time before we met but once was enough for me. Delicious but decadent.

                                                                                                                                                          Another delicious edible ball...chocolate truffles.

                                                                                                                                                          1. j
                                                                                                                                                            jbeaux Nov 1, 2006 11:05 PM

                                                                                                                                                            I read an article in Gourmet (or was it Bon Apetite) last year about a kind of deep fried mashed potato ball made by street vendors in India. I remember the article saying it was flavoured with curry and also that many locals eat it as a kind of breakfast-on-the-go. Sounded absolutely chowish... But for the life of me I can't remember what it's called. Anyone know?

                                                                                                                                                            1. SweetPea Nov 2, 2006 12:40 AM

                                                                                                                                                              Saturday Night Live's skit about Pete Schweddy's balls immediately comes to mind. I think they were rum balls. Schweddy balls. It was hilarious.

                                                                                                                                                              1. s
                                                                                                                                                                snoobar Nov 2, 2006 12:45 AM

                                                                                                                                                                Kafta.....an Arabic meatball or cigar shape

                                                                                                                                                                ... they consist of balls of minced or ground meat, beef or lamb and mixed with spices and/or onions. we often in our family put pinenuts/pignoles and burghul wheat.

                                                                                                                                                                1. k
                                                                                                                                                                  Kelli2006 Nov 2, 2006 01:53 AM

                                                                                                                                                                  sauerkraut balls (Akron Ohio specialty)
                                                                                                                                                                  German potato dumplings
                                                                                                                                                                  Danish wedding cakes

                                                                                                                                                                  1. r
                                                                                                                                                                    radiogirl80 Sep 16, 2007 07:44 PM

                                                                                                                                                                    B-52 Balls....delicious!!

                                                                                                                                                                    2 c finely crushed vanilla wafers
                                                                                                                                                                    1 c powdered (icing) sugar
                                                                                                                                                                    1/4 c almond paste
                                                                                                                                                                    2 1/2 tbls Kahlua
                                                                                                                                                                    2 1/2 tbls Grand Marnier
                                                                                                                                                                    2 1/2 tbls Baileys Irish Cream
                                                                                                                                                                    2 tbls white corn syrup
                                                                                                                                                                    10 - 12 oz semi sweet chocolate
                                                                                                                                                                    2 c finely crushed toasted almonds

                                                                                                                                                                    In a bowl mix wafers, sugar, almond paste, liquers, syrup. make sure paste is well blended.

                                                                                                                                                                    Press mix into pie plate, refrigerate til firm enough to form balls, approx. 20 mins.

                                                                                                                                                                    Melt chocolate in double boiler over simmering water.

                                                                                                                                                                    Roll mix into small balls, stick with toothpick, dip into melted chocolate coating evenly.

                                                                                                                                                                    Roll gently in toasted almonds then place on large trays to harden.

                                                                                                                                                                    Store in airtight containers in fridge. Serve at room temperature. Don't eat and drive.

                                                                                                                                                                    1. l
                                                                                                                                                                      lintygmom Sep 16, 2007 07:50 PM

                                                                                                                                                                      umeboshi in rice balls

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