I’ve written about the satisfaction of bowl food at this time of year, but there’s another style of food that’s equally comforting in the winter: meatballs. After all, who doesn’t like a good meatball?
Meatballs come in all sizes—small, large, patties—with different types of protein (beef, pork, lamb, turkey, chicken, and even fish), while variations effortlessly veer away from “meat” to other star ingredients, such as pulses, beans, and grains. In other words, meatballs are versatile and universally pleasing to eat, appealing to most diets and preferences. They are also efficiently economical, a great way to stretch inexpensive ingredients, and they can be frozen or refrigerated for later use, which is ideal for an easy weeknight meal.
