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A meatball is ground or minced meat rolled into a small ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter and seasonings. Meatballs are cooked by frying, baking, steaming, or braising in sauce. There are many types of meatballs using different types of meats and spices. The term is sometimes extended to meatless versions based on vegetables or fish. == History == The Chinese recipe of "Four Joy Meatballs" (四喜丸子—''Si Xi Wanzi'') is derived from Lu Cuisine, also called Shandong Cuisine. It is originated from the native cooking styles of East China's Shandong province. Its history can date back to Qin Dynasty (221 BC to 207 BC).〔(【引用サイトリンク】 publisher = A bite of China )〕 Early recipes included in some of the earliest known Arabic cookbooks, generally concern seasoned lamb rolled into orange-sized balls, and glazed with egg yolk and sometimes saffron. This method was taken to the West and is referred to as gilding, or endoring. Many regional variations exist, notable among them the unusually large Azerbaijan (Iran) Tabriz kuftesi, having an average diameter of 20 cm, (8 in).〔Oxford Companion to Food, ''s.v.'' kofta〕 The ancient Roman cookbook ''Apicius'' included many meatball-type recipes.〔Sally Grainger, ''Cooking Apicius: Roman Recipes for Today'', Prospect Books, 2006, ISBN 1-903018-44-7, p. 17-18〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Meatball」の詳細全文を読む スポンサード リンク
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