Ingredients. Beef And Pork, Water, Textured Soy Flour, Bread Crumbs (Wheat Flour, Salt), Soy Protein Concentrate, Less Than 2% Of: Parmesan Cheese Part Skim Cow's Milk, Cheese Cultures, Salt, Enzymes), Oregano, Basil, Black Pepper, Natural Flavors, Salt, Dextrose, Sodium Phosphate.

WorldMeatball / OriginThe world is the totality of entities, the whole of reality, or everything that is. The nature of the world has been conceptualized differently in different fields. Some conceptions see the world as unique while others talk of a "plurality of worlds". Wikipedia

To make meatballs, finely chopped or minced meat such as beef will be seasoned and sometimes flavoured with ingredients like chopped onions, herbs and spices then will be shaped into small balls before cooking. Typically, meatballs will be somewhere between the size of a large cherry and a golf ball.

Even though the history of meatballs is largely unknown, this fan-favorite is believed to have originated from kofta, a Persian dish containing a mixture of meats and either rice, bulger or mashed lentils. Over time, this dish eventually spread to other countries and cultures.

A meatball is ground meat rolled into a ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. 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 first meatballs likely originated in the Middle East or Asia, where people mixed ground meat with spices, herbs, and grains to create a hearty and nutritious meal.

One possible reason for the meatball's ubiquity: It's an exceptionally accessible dish, simple and affordable. Meatballs can be made with nearly any kind of meat, and since that meat is ground and mixed with herbs and other flavors, cheap cuts of meat can be transformed into something delicious.

However, the meatball is thought to have originated in ancient Persia. The earliest recorded meatball dish, called kofta, was created by rolling leftover ground lamb into large balls (we're talking orange-sized or bigger). The balls were glazed with egg yolk and saffron before cooking.