They've been around for ages and can be found across numerous cultures, but they've only earned their English name in recent times.

As food historians can tell, the term "meatball" is fairly new, most likely created in melting pot America to refer to the classic Italian-American version so often tucked into gooey subs, slathered in red sauce and spooned over noodles, or bobbing in soup.But balls of meat are at least as old as written recipes, with references to the idea dating back to Apicius, a collection of Roman recipes regarded as the first cookbook, said Ken Albala, food historian at the University of the Pacific, California.Below are two recipes that will make any mouth water with delight over meatballs.Gravy meatballslidersStart to finish: 2 hoursServings: 121 pound ground beef1 pound ground pork1 pound ground veal1 cup grated pecorino Romano cheese, plus extra for serving3 large eggs3 cups water, divided1 cup panko (Japanese-style) breadcrumbs1 bunch fresh parsley, chopped1/2 teaspoon salt1/2 teaspoon ground black pepper3 cups vegetable oil for cooking1 Spanish onion, choppedcup chopped garlic1 bunch fresh basil, chopped1 tablespoon fennel seedsTwo 28-ounce cans crushed tomatoes36 small bunsIn a large bowl, combine beef, pork, veal, cheese, eggs, 1 cup water, breadcrumbs, three-quarters of the parsley, and salt and pepper. Use hands to mix well. Shape into 2-inch balls.In a large sauté pan over medium-high heat, heat oil until it shimmers. Add meatballs and sear on all sides until well browned. Use a slotted spoon to transfer meatballs to a plate. Cover with foil and set aside.Discard all but 2 tablespoons of the oil from the pan (do not discard any of the browned meat bits on the bottom of the pan). Return pan to heat and add onion, garlic, basil, all but 1 tablespoon of the remaining parsley, and fennel seeds. Sauté for 5 minutes, or until onion is slightly brown.Add tomatoes and remaining 2 cups of water. Cook sauce for 30 minutes. Add meatballs to the sauce and cook for an additional 30 minutes. Serve on buns and top with grated cheese and remaining parsley.Nutrition information per three sliders: 588 calories; 218 calories from fat; 24 g fat (7 g saturated; 0 g trans fats); 128 mg cholesterol; 54 g carbohydrate; 34 g protein; 4 g fiber; 1,109 mg sodium.(Recipe adapted from Joey Campanaro, chef at Little Owl restaurant in New York)Miso-ginger meatballs with spicy peanutdipping sauceStart to finish: 30 minutesServings: 4For the meatballs:2 tablespoons sweet white miso2 teaspoons toasted sesame oil1 teaspoon seasoned rice vinegar1 teaspoon garlic powder1 tablespoon grated fresh ginger1 pound lean ground beef3 scallions, finely choppedFor the peanut dipping sauce:1/2 cup peanut butter1 1/2 tablespoons soy sauce2 tablespoons seasoned rice vinegar1 teaspoon hot sauce1 teaspoon garlic powder1 tablespoon grated fresh ginger6 tablespoons waterHeat oven to 400 F. Spritz baking sheet with cooking spray.In a blender, combine miso, sesame oil, vinegar, garlic powder and ginger. Blend until smooth, then transfer to a large bowl. Add beef and scallions, mix well.Form mixture into about 12 meatballs, arrange them on prepared baking sheet. Spritz meatballs with cooking spray, bake until cooked, about 12 to 15 minutes.Meanwhile, in blender combine peanut butter, soy sauce, vinegar, hot sauce, garlic powder, ginger and water. Blend until smooth.Serve meatballs on toothpicks for easy dipping. Alternatively, use them in a sub and drizzle peanut sauce over them.Nutrition information per serving: 384 calories; 209 calories from fat; 23 g fat (4 g saturated; 1 g trans fats); 60 mg cholesterol; 13 g carbohydrate; 31 g protein; 3 g fiber; 1,255 mg sodium.