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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!

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  1. 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

      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

        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

          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

            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

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

          1. re: gini

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

          2. re: cocoagirl

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


            4 Replies
            1. re: Davwud

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


              1. re: Davwud

                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

                  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

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


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

                  2 Replies
                  1. re: gini

                    But of course. Another great suggestion.

                    1. re: ognir

                      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 wonder people crave it, it (they) were delicious!

                  2. Some meatballs I make:

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

                    2 Replies
                    1. re: Chocolatechipkt

                      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

                        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. 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

                        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

                          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.