Out of the countless meatball dishes eaten around the world, many westerners are most familiar with Italian-American meatballs on a heap of spaghetti and small Swedish meatballs with a creamy sauce. Beyond hailing from different countries, these two types of meatballs have many differences in ingredients, preparation, and serving.

Typically made with ground beef, veal, pork, or a blend of all three, the larger Italian meatballs are classically seasoned with parmesan cheese, Italian seasoning, and garlic, bound together with breadcrumbs and an egg. They can be slow-cooked in the oven or browned in a skillet before they're paired with tomato sauce and/or pasta.

Meanwhile, the smaller Swedish meatballs are usually made with ground pork or an equal amount of pork and beef, but are also bound with breadcrumbs and eggs. They're characteristically seasoned with aromatic allspice, browned in a pan, and served with a white, gravy-like sauce on top of egg noodles or mashed potatoes.