Bring on the meatball mania with 50 weeknight recipes for global versions of the classic comfort dish. Everyone has a favorite meatball. Maybe it's the classic Italian-American polpette, drowning in red sauce and heaped onto a pile of spaghetti, or maybe it's fishballs bobbing around in a richly hued curry sauce. A dish rooted in resourcefulness and abundance, meatballs have a place at almost every table around the world. In The Meatball Cookbook, chef Amanda Yee takes you through 50 recipes for the ever-popular and versatile meatball. First, Amanda gives you a brief overview of the basic components of a meatball and the science of how they keep together and stay juicy. Then, she dives into the recipes, which are all easy to make-ahead and freeze for easy batch cooking and meal-prepping. Recipes include:

• Classic Comforts: Lamb Kofta, Swedish Köttbullar with Lingonberry Cream, and Chinese Lion's Head Meatballs
• Far & Wide, meatballs from around the world: Albóndigas Verde con Frijoles de Olla, Nigerian Suya Spiced Meatballs, and French Boulettes with Veal
• Cheatballs, for all your gluten-free or plant-based needs: Lentil Walnut Balls, Cauliflower and Chickpea Cheatballs, and Boudin Balls
• Meatball Remix, subs, soups, and more: Meatball Sub, Golden O's, Jamaican-Inspired Meatballs in Cocobread, and Teriyaki Meatballs Donburi

Amanda Yee is a chef, writer, and creative director whose career bridges the worlds of food, culture, and storytelling. A California native based in Copenhagen, DK. Amanda trained in culinary arts and has BA in English and sociology. She has worked in celebrated restaurants across California and Denmark and was the creative director for award-winning, Black Food. Amanda has been featured in outlets including Vogue, Time, Business Insider, For the Culture, Whetstone, and The Smithsonian.