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* Albanian fried meatballs (''qofte të fërguara'') include [[Φέτα (τυρί)|feta cheese]].
* Armenian stewed meatballs/meatball and vegetable stew (''kufte rize'') is a classic dish often poured over rice for consumption.
* In [[Αυστρία|Austria]], fried meatballs are called ''Fleischlaibchen'' or ''Fleischlaberl''.
* In [[Βέλγιο|Belgium]], meatballs are called ''ballekes'' or ''bouletten'' in [[Φλάνδρα|Flanders]] and are usually made of a mixture of beef and pork with bread crumbs and sliced onions. Many other variations exist, including different kinds of meat and chopped vegetables.
* In Bosnia and Herzegovina, meatballs are called ''ćufte'' and are typically made from ground beef and served with mashed potatoes.
* In [[Ηνωμένο Βασίλειο|Britain]], faggots are a type of spicy pork meatball. A faggot is traditionally made from pig's heart, liver and fatty belly meat or bacon minced together, with herbs added for flavoring, and sometimes bread crumbs.
* In [[Βουλγαρία|Bulgaria]], meatballs are called ''kyufte'' and are typically made from ground beef or pork, or a mix of the two. They can be shallow fried or grilled and often contain diced onions and soaked bread. They are a very popular dish.
* In [[Κροατία|Croatia]], meatballs are called polpete in the Dalmatian region or ćufte in the continental part. They are typically made with ground beef or a mixture of pork and beef and served with mashed potatoes or rice, often with tomato based sauce.
* Danish meatballs are known as ''frikadeller'' and are typically fried. They are usually made out of ground pork, veal, onions, eggs, salt, and pepper; these are formed into balls and flattened somewhat, so they are [[Τηγάνι|pan]] ready. However, the Danish cuisine also includes other versions, such as "Boller i Karry" (meatballs in curry sauce, typically served with rice), and the smaller meatballs used in soup with "Melboller" (Danish dumplings).
* In [[Εσθονία|Estonia]], meatballs are called ''lihapallid'' (literally "meatballs") and are similar to those of Finnish or Swedish cuisine.
* In Finland, meatballs are called ''lihapullat'' (literally "meatbuns"). They are made with ground beef or a mix of ground beef and pork, or even with ground reindeer meat, mixed with breadcrumbs soaked in milk or viili, beef stock and finely chopped onions or alternatively, French onion soup readymix. They are seasoned with [[Πέπερι το μέλαν|white pepper]] and [[Αλάτι|salt]]. Meatballs are traditionally served with gravy, boiled potatoes (or mashed potatoes), lingonberry jam, and sometimes pickled cucumber.
* In [[Γαλλία|France]], meatballs are known as ''boulettes de viandes'' or (in Northern France) ''fricadelles''.
* In [[Αλσατία|Alsace]], [[Γαλλία|France]], meatballs are known as ''Fleischkiechele''. They are made of beef, pork, onions, bacon, eggs, and bread. They are served plain or with cream sauce.<ref>Wikipedia in French</ref>
* In [[Γερμανία|Germany]], meatballs are mostly known as ''Frikadelle'', ''Fleischküchle'', ''Fleischpflanzerl'', ''Bulette'' or ''Klopse''. A very famous variant of meatballs are ''Königsberger Klopse'', which contain anchovy or salted herring, and are eaten with [[Κάππαρις η ακανθώδης|caper sauce]].
* In [[Ελλάδα|Greece]], fried meatballs are called ''keftédes'' (κεφτέδες) and usually include within the mix of bread, onions, parsley and mint leaf.<ref name="CFVM">{{Cite web|url=http://foodmuseum.cs.ucy.ac.cy/web/guest/parsintages/civitem/1682|title=Κεφτέδες|website=foodmuseum.cs.ucy.ac.cy|publisher=Cyprus Food Virtual Museum|language=Greek|accessdate=30 November 2015}}</ref> Stewed meatballs are called ''yuvarlákia'' (γιουβαρλάκια: from the [[Τουρκική γλώσσα|Turkish]] word ''yuvarlak'', which means "round") and usually include small quantities of rice.
* In [[Ουγγαρία|Hungary]], as well as territories from neighbouring countries where Hungarian is spoken, a meatball is called vagdalt or ''fasírt'' {{IPA-hu|ˈfɒʃiːrt|}} or ''fasírozott'' {{IPA-hu|ˈfɒʃiːrozott|}} probably coming from Austrian German ''faschierte Laibchen''. It is a mixture of minced pork meat, minced onions, garlic, paprika, salt and breadcrumbs, deep fried in oil or pork fat and eaten with potatoes or főzelék. Also, the ''májgombóc'' {{IPA-hu|ˈmaːjɡomboːt͡s|}} (liver dumpling) is popular in soups.
* In [[Ιταλία|Italy]], meatballs (named ''polpette'' {{IPA-it|polˈpette|}}, sing. ''polpetta'') are generally eaten as a main course or in a soup. The main ingredients of an Italian meatball are beef and/or pork and sometimes poultry or sausage, salt, black pepper, chopped garlic, olive oil, Romano cheese, eggs, [[Γαλέττα|bread crumbs]], and parsley, mixed and rolled by hand to a golf ball size. In the [[Αμπρούτσο|Abruzzo]] region of Italy, especially in the [[Επαρχία του Τέραμο|Province of Teramo]], the meatballs are typically the size of marbles and are called ''polpettine'' {{IPA-it|polpetˈtiːne|}}.
* In the [[Ολλανδία|Netherlands]], meatballs are called ''gehaktbal'', and are often served with boiled potatoes and vegetables. They are usually made out of mixed beef and pork minced meat, eggs, onion and [[Γαλέττα|bread crumbs]].
* In [[Νορβηγία|Norway]], meatballs are called ''kjøttkaker'' (lit. "meatcakes"). They are often served with brown sauce, [[:no:Kålstuing|kålstuing]], [[:no:Tyttebær|tyttebær]] and potatoes. Kjøttkaker are similar to Kjøttboller, except by form. Kjøttboller are round, like the typical meatball, whereas Kjøttkaker or meat cakes are in a patty form, flattened out and a bit oval in shape.
* In [[Πολωνία|Poland]], they are called ''pulpety'' (from the Italian name) or ''klopsy'' (singular ''pulpet''; ''klops'', from German ''Klopse''), and ''pulpeciki'' ("little ''pulpety''"), and are usually served cooked with a variety of sauces (such as tomato or a kind of gravy thickened with flour, as well as forest mushroom sauce) with potatoes, rice or all sorts of ''kasza''. ''Pulpety'' or ''klopsy'' are usually made from seasoned ground meat with onion and mixed with eggs and either breadcrumbs or wheat rolls soaked in milk or water. Fried ''pulpety'' are larger than typical cooked ones. They can be round or flat in shape. The latter, in many countries, would be considered a cross between a meatball and a hamburger. The fried variety is called ''mielony'' (short for ''kotlet mielony'', literally "minced cutlet"), and its mass-produced version (as well as the one served in bars, etc.) is the subject of many jokes and urban legends about what is used to produce it.
* In [[Πορτογαλία|Portugal]], meatballs are called ''almôndegas'' {{IPA-pt|aɫˈmõdɨɣɐʃ|}}. These are usually served with tomato sauce and pasta.
* In [[Ρουμανία|Romania]] and [[Μολδαβία|Moldova]], meatballs are called ''chiftele'' or ''pârjoale'' and are usually deep fried and made with pork or poultry, moistened [[Πουρές|mashed potatoes]] and spices. ''Chiftele'' are flat and round and contain more meat. A variant mixing rice inside the meatball is used for sour soup, making ''ciorbă de perişoare''.
* In [[Ρωσία|Russia]], they are called kotlety ({{Lang-rus|котлеты}}) in flat forms or tefteli ({{Lang-rus|тефтели}}) in ball forms. They can be made with chicken, pork, beef or fish. Tefteli have rice, potatoes and other vegetables mixed in as well. Kotlety is only made with meat and spices. They can be served with a side of mashed potatoes or noodles, or in a sauce.
* In [[Σλοβενία|Slovenia]], they are called polpeti. They are typically made with ground beef or a mixture of pork and beef and served with mashed potatoes, with tomato based sauce.
* In [[Ισπανία|Spain]] and Hispanic America, meatballs are called ''albóndigas'', derived from the [[Αραβική γλώσσα|Arabic]] ''al-bunduq'' (meaning hazelnut, or, by extension, a small round object). ''Albóndigas'' are thought to have originated as a Berber or Arab dish imported to Spain during the period of [[Αλ-Άνταλους|Muslim rule]]. Spanish ''albóndigas'' can be served as an appetizer or main course, often in a tomato sauce. Mexican ''albóndigas'' are commonly served in a soup with a light broth and vegetables.
* In Sweden, meatballs are called ''köttbullar'' (literally "meatbuns") come in a few different types, all typically small, and the international influence is great, perhaps the greatest from Sweden and Spain. They are usually eaten with [[Πατάτα|potatoes]] or [[Ζυμαρικό|pasta]]. Some common additions are various vegetables, ketchup, various spices, etc. are made with ground beef or a mix of ground beef, pork and sometimes veal or venison, sometimes including breadcrumbs soaked in milk, finely chopped (fried) onions, some broth and often including cream. They are seasoned with [[Πέπερι το μέλαν|white pepper]] or [[Μπαχάρι|allspice]] and [[Αλάτι|salt]].<ref name="SE">Widenfelt, Sam ''Swedish Food'', Gothenburg, Sweden Esselte 1956.</ref><ref name="meatball">{{Cite news|url=https://sweden.se/culture-traditions/classic-swedish-food-meatballs/|title=Köttbullar|work=Sweden.se|date=January 1, 2018}}</ref> Swedish meatballs are traditionally served with gravy, boiled potatoes, lingonberry jam, and sometimes pickled cucumber. Traditionally, they are small, around {{Convert|2-3|cm|in}} in diameter although larger meatballs are often served at restaurants.<ref>Herbst, Sharon Tyler ''Food Lover's Companion'' Hauppauge, New York: Barron's Educational Series, Inc. 1990.</ref> In 2018 a Swedish Twitter account claimed that what we know as Swedish meatballs are based on a Turkish recipe.<ref>{{Cite web|url=https://www.theguardian.com/world/2018/may/03/my-whole-life-has-been-a-lie-sweden-admits-meatballs-are-turkish|title='My whole life has been a lie': Sweden admits meatballs are Turkish|last=Henley|first=Jon|ημερομηνία=3 May 2018|publisher=[[TheGuardian.com]]|accessdate=4 May 2018}}</ref> This statement has later been debunked by Swedish ethnologists.<ref>{{Cite web|url=https://www.svd.se/forskare-sagar-varldsnyhet-om-kottbullar-fabricerat|title=Forskare sågar världsnyhet om köttbullar: "Fabricerat"|ημερομηνία=3 May 2018|publisher=[[svd.se]]|language=sv|accessdate=4 May 2018}}</ref>
* In [[Ουκρανία|Ukraine]], they are called ''kotleta'' ({{Lang-uk|котлета}}) when fried and ''frykadelka'' ({{Lang-uk|фрикаделька}}) when boiled in soup.
[[Αρχείο:Soup with meatballs-01.jpg|μικρογραφία|Χοχτσάιτσζουπε, παραδοσιακό γαμήλιο πιάτο με κεφτεδάκια από τη Γερμανία]]
[[Αρχείο:I'm 51 and have never made my own meatballs. Till tonight. Had some good ground beef from the TRU Meat Store. (15795383467).jpg|μικρογραφία|Ψητά κεφτεδάκια]]
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