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A sauce that may be prepared from the juices and drippings of cooked meats such as beef, pork, poultry, or veal.

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.

A kitchen utensil that is used to separate the fat from the juices of the meat. The hot meat juices or any hot meat stock containing fat is poured into the separator and the fat rises to the top while the thicker layers of the meat juices remain on the bottom.

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

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.