International Meatballs – Introduction to World Flavors Lesson
Foods & Nutrition March 2013
Starter: Question of the Day/Agenda
How would you describe a “traditional” meatball? What flavors are usually associated with it? What are some typical accompaniments to the meatball?
Accompaniments is the vocab word for the day: Side dishes, foods that usually “go with” the featured item. Complimentary dishes. In this case; rice, pasta, sauerkraut, etc.
Objective: Understand and appreciate the diversity of flavors for different cuisines around the world. Identify flavors and seasonings that are used in certain regions of the world.
- Assign meatball recipes/region to each kitchen.
- Complete lab forms.
- Read recipes, ask questions.
- Give general instructions for making meatballs – demonstrate if possible.
- Basic ingredients – type of meat, binder, filler, flavorings, sauces vary
- Shaping meatballs – size for even cooking/doneness
- Cooking meatballs – panfry or oven bake according to recipe
- Sanitation and cross-contamination reminder.
- Serving instructions to share meatballs with whole class.
- Label serving dish
- Provide toothpicks/napkins
- Evaluation Instructions
- Taste each kitchen’s meatball and complete chart.
- Be prepared for questions about flavor ingredients.
- Complete lab plans as usual.
- Prepare recipes, taste and serve
Final evaluation:
On back of evaluation chart answer the following:
Were any of the meatballs similar to your definition of a “traditional” meatball? What did you learn about flavors and spices? Were there some similarities? Choose at least one country/region and describe the overall flavorings of the meatball/sauce. Based on this exercise what are some general statements that you could make about the cuisine of that region?