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"&lt;strong&gt;Is it even possible to tire of meatballs?&lt;/strong&gt; Because, as far as we're concerned, there's no soup, sandwich, or luscious sauce that wouldn't be infinitely better with one or two or five. So, whether you're into chicken, pork, veal, lamb, or beef, get the ground meat ready, get your burners going, and get cozy with these 13 meatball recipes.   Chef Seamus Mullen serves these robustly flavored meatballs as a shared plate at El Colmado, his New York City tapas bar, but they\u2019re also a great main.  In case you were wondering, alb\u00F3ndigas is the Spanish word for meatball. These prove that the Italians aren\u2019t the only players in the game.  &lt;p&gt;It may sound boring, bizarre, or \"not right\"&amp;mdash;but trust deputy editor Scott DeSimon. This Italian-American use-up-what's-left-in-the-garden dish may be the greatest recipe of all time.&amp;nbsp;&lt;/p&gt; Ground chicken is leaner than other meats, but less fat doesn\u2019t mean you have to sacrifice flavor\u2014these meatballs are loaded with aromatics like scallions, ginger and garlic.  Browning the meatballs under the broiler instead of in the pan? Plain genius. It\u2019s faster, neater (no side-of-stove oil splatters) and big-batch friendly. Let\u2019s cut to the chase: Nobody likes tough balls. Easy. Don\u2019t overwork the meatball mixture, and make sure to simmer gently. &lt;p&gt;Though swanky cocktail parties and Ikea initially made them popular in the States, beef-pork Swedish meatballs are the real deal. Hearty and warming, thanks to nutmeg and allspice, these are the kind of meatballs you'll eat huddled around a fire come holiday time.&amp;nbsp;&lt;/p&gt; &lt;p&gt;Eating yakitori at a restaurant is cool, but doing it in your pajamas at home is even cooler. This recipe for Japanese-style meatballs clings ground chicken to skewers before getting them fired up on a yakitori-style grill before acquainting them with Tare, a Japanese, soy-based &amp;nbsp;dipping sauce.&amp;nbsp;&lt;/p&gt; &lt;p&gt;These little showstoppers will incite a fried food frenzy even though they're baked on party night.&amp;nbsp;&lt;/p&gt; &lt;p&gt;It's not everyday that we have a chance to call meatballs \"light\"&amp;mdash;but these really are. All chicken meat, aromatics, and vegetables, this hearty but not heavy dish is ready for your weeknight dinner rotation. Oh, and there are no breadcrumbs or flour in sight&amp;mdash;perfect for any gluten-free diners at the table.&amp;nbsp;&lt;/p&gt; Leftovers are the key to packing lunches easily. All of these hot lunches freeze well, too; if you freeze in small portioned containers, all you have to do is reheat and go. &lt;p&gt;Chop whatever veg you've got in the refrigerator and freezer: It's all going in this soup.&amp;nbsp;&lt;/p&gt; &lt;p&gt;For the best texture, don't overwork the meat mixture and use Parmesan that's ground to a fine powder (use the processor or the rasp side of a box grater). For more heat, add 1/2 to 3/4 teaspoon dried crushed pepper to the sauce.&lt;/p&gt;"^^<http://www.w3.org/2001/XMLSchema#string>
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