Italiano
Meatballs are a common dish in a lot of different national or local cuisines.
Starting from the Italian polpette (forgive my chauvinism), and their cousins, as such the Spanish Albondigas and the Belgian Boulets.
Then the Kofta, a common dish all over the Mediterranean Area in its many variations: the Turkish Köfte (considered by the users of TasteAtlas as the best worldwide), the Moroccan Kefta Mkaouara, the Greek Keftedes, and so on.
Going North: the Danish Frikadeller (which I personally love!) and one of Ikea’s classics: the Swedish Köttbullar.
And travelling a little further, the Bakso from Indonesia, the Cantonese Niúwán, the Japanese Tsukune…
Long story short: the list would be endless.
Anyway, I bet you’ve never seen this before: a meatball made of Mammoth meat.
Yes, an animal extinct more than two million years ago…
The meatball’s ingredient is lab-cultivated meat from the Australian company Vow.
The meatball was made of sheep cells inserted with a singular mammoth gene called myoglobin.
This protein is, as the CSO of the company stated, “responsible for the aroma, the colour and the taste“. The missing DNA sequences were filled in with the genetic sequence of its closest living relative, the African elephant.
The result is this large meatball you see in the picture. Beautiful to look at, however, it has been declared “not for consumption“.
So, yes: cultured meat. A divisive topic, however much the future appears to be. Or, in this case, the remote past.
In any case, whatever type of meat you choose for your meatballs, I have the right equipment for you!
