Here are a few more meatball recipes to try in your pizzeria:
Makes 20 to 23 meatballs
This Vietnamese meatball from Na Trang is traditionally grilled. It is fatty, savory and a little sweet. Here, I changed the traditional pork back fat with the more easily accessible fatty bacon that produced a nuanced smoky taste also.
Keftedakia Marinata, (Marinated Greek Meatballs)
Makes 30-34 meatballs
This recipe uses lamb as the protein as the meatballs are cooked halfway then are finished in a cinnamon-tomato broth and then finished with a savory feta cheese counterpoint.