As an Italian-American cook, I always tend to filter meatballs through that cultural lens. Though, in actuality, I know there are slews of uber-famous meatball dishes from all over the world, from Sweden to China, not just meatballs slathered in red sauce and mozzarella like you might get in Italy — or New Jersey.
As such, a few weeks back, I decided to experiment a bit and diversify my meatball stylings, and reach for soy sauce, sesame oil and fruit preserves. This turned into an "everything but the kitchen sink"-type scenario, in which I also tossed in some ingredients that wouldn't normally be included in a plain ol' soy-glazed meatball. I tend to like to gussy it up a bit.
