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A kitchen utensil, also known as a meatballer, that forms small portions of seasoned ground meat into round balls.

A meat dish, originating in Europe, that uses meatballs combined with a sauce that is served as a main dish.

A small portion of ground meat that has been seasoned and rolled into a round ball-like shape. Meatballs were most likely created as a way to use up excess meat, taking scraps of meat, grinding them into small bits and possibly adding some fillers to help hold the mixture together.

Common in Asian cuisine, this round-shaped food is a meatball-like product made from fish meat that is most often sold by street vendors as well as restaurants.

A traditional Middle Eastern food dish made from finely minced pieces of beef or lamb that are formed into meatballs.

A traditional Middle Eastern food that consists of finely ground beef or lamb that is spiced with seasonings and made into meatballs or patties to be grilled.

A type of seasoned, chopped or blended meat that is used as an ingredient for stuffing’s, appetizers, and main dishes such as meatballs, pâtés, galantines, or terrines.

A blend of seasonings that is very popular in Middle Eastern cuisine. It consists of thyme, sumac, and sesame seeds and is used to flavor various types of food including meats, meatballs, vegetables, or mixed with olive oil to be brushed on loaves of bread prior to baking.

Scoops, available in mechanical and non-mechanical types, that are used for measuring, portioning, and forming.

A name given to an Italian soup that is often served for holidays or events, but is not actually a soup served specifically for weddings.

Chestnut brown in color with a small white-eye, this variety of dried bean is grown on a bush and then dried for use in a variety of foods.

The Italian word for "soup". Zuppa specifically refers to a type of soup for which the main ingredients are vegetables common to the country.

A common food dish of Norway, Sweden and parts of Finland, made from whitefish, usually cod, soaked in water and lye (caustic soda) prior to cooking, using a process referred to a "luting" which served to dry the filet so it could be preserved.