Global Meatballs by Adeline Myers | Recipe Renovator

Inventive recipes for a wide variety of meatballs, from meat to fish to veggies


Since going back to eating meat because of my migraine diagnosis, I am always on the lookout for new recipes. I even bought the meat grinder attachment for my KitchenAid stand mixer, so I can buy heritage meat and save a little money by grinding it myself. When the PR rep reached out to me to review this book, Global Meatballs: Around the World in 100+ Boundary-Breaking Recipes, From Beef to Bean and All Delicious Things in Between, I first asked how many of the recipes are gluten-free, since meatballs often include bread crumbs as a binder. I try to feature only gluten-friendly books here since that’s my focus. There are 46 gluten-free recipes, plus 5 recipes with gluten-free meatballs but gluten in the sauce or bread. So, half the book is gluten-free.

Layout and design:

The book is organized into four sections: Meatballs, Poultry Balls, Fish Balls, Veggie Balls. Within each section the recipes fall into Appetizers/Snacks, Soups/Stews, Sandwiches, and Mains. There are 102 total meatball recipes. The Introduction covers basics on the makeup of meatballs, a size guide, cooking, stuffing, and freezing them. All very useful.

Photography:

Every third recipe features a full-color full-page photograph, offering insight to the delicious finished recipes. Photos are by Glenn Scott with food styling by Natasha St. Hailare Taylor.

Recipes:

Recipes include chorizo and white wine tapas meatballs, Louisiana alligator meatball gumbo, grilled apricot and ostrich kebabs, buckwheat meatballs with mushroom gravy, xim xim nutty chicken meatball stew, duck curry meatballs with spicy onion chutney, beer-battered meatballs with chili dipping sauce, red lentil and bulgur kufteh in lettuce leaves, and quinoa zucchini and sweet potato balls.

What I liked about the book:

Nice layout, plenty of white space for taking notes, high quality photos including how-to photos like the one above, great variety of recipes.

I wasn’t so keen on:

Recipes were not coded for special diets; nutritional analysis is not provided, which would be helpful for low-sodium eaters.

Recommended for:

paleo, meat-eaters, celiacs, gluten-free eaters

Not recommended for:

Migraine, low-sodium, vegan, vegetarian diets

A note about my cookbook reviews: In the past, I tested at least three recipes from each book, took photos, and described my experience. Due to my dietary limitations (extremely-low-sodium for my Meniere’s Disease and trigger-free foods for migraine relief), it is no longer possible for me to test the recipes and do them justice.

Required FTC disclosure: I received one copy of this book from the publisher for the giveaway on June 26th, 2015.
Here’s the book if you want to see more: