Boles de picolat is a traditional Catalan dish in which meatballs and olives are simmered in a rich sauce. Other ingredients include carrots, garlic, cepes mushrooms, tomato purée, and olive oil. The meatballs are often prepared with a combination of pork and beef mince, flour, eggs, and onions.

They're fried in olive oil, then combined with the sauce. Once prepared, the dish is served with white beans, chickpeas, or rice on the side. It's important to note that the dish and some of the ingredients vary from restaurant to restaurant.

Faggots are old-fashioned, traditional offal-based meatballs characterized by their large size. They are especially popular in Wales and the Midlands region of England, made from pork offal and cheap cuts of meat that are mixed with spices and fresh herbs, making it an inexpensive, yet extremely nutritious dish.

What makes faggots unique is the addition of caul fat (stomach membrane) on the external layer, helping to hold the meat in place. Traditionally, the dish is served with mushy peas, mashed potatoes, and onion gravy. The dish gained popularity during World War II, when meat was scarce, and people found a way to use all of the leftover meat in the preparation of this hearty delicacy. 

Medisterkaker is a traditional dish consisting of pork meatballs. Although there are many recipes for these meatballs, they're usually made with a combination of ground pork, flour, eggs, salt, nutmeg, ginger, milk, black pepper, and oil. The meat, salt, and eggs are stirred until sticky, then mixed with the flour and spices.

The milk is added a bit at a time, and the resulting mix shouldn't be too firm. The mixture is shaped into balls that are fried in oil until slightly browned on both sides. In order to finish the dish, the medisterkaker are typically cooked in the oven for about 15 minutes. 

Boller i karry is a traditional dish that was invented around the 1840s, when the first curry powder mix was introduced to the country. It consists of pork meatballs that are doused in a creamy curry sauce. The dish is typically served over rice.

It was first regarded as an exotic dish, but soon it became incredibly popular, and today it is considered a Danish national dish. Occasionally, the meatballs are made with turkey meat, and the sauce is often mixed with cream in order to subdue the spiciness.

The dish is easily prepared at home and it can be commonly found in many Danish restaurants.

Vitoulet is a Belgian meatball that is typically made with a combination of ground pork, ground veal, bread, milk, eggs, shallots, and parsley. The meat mixture is usually seasoned with salt, pepper, and nutmeg, and it is then shaped into balls which are fried on melted butter until nicely colored and crispy on all sides.

Another version calls for making slightly elongated meatballs with a combination of ground veal or veal and pork, egg yolks, milk-soaked bread, parsley, salt, and pepper. For that version, the meatballs need to be rolled in breadcrumbs before being fried in browned butter. 

Berenklauw is a popular Dutch street food dish consisting of a combination of meatballs and onions that are fried together and served on a skewer. The dish is often served with a dipping sauce on the side, such as sweet and spicy peanut sauce, or gypsy sauce–consisting of tomatoes, paprika, onions, and sugar.

Berenklauw can be found throughout the Netherlands, sold by street vendors, in pubs, and in bars.

Klopsiki are traditional Polish meatballs that are usually made with ground pork or beef, occasionally ground chicken or game, eggs, breadcrumbs or soaked bread, and a variety of spices and herbs. They can be pan-fried, cooked, or slowly braised in flavorful broths.

Fried varieties, known as mielony, are usually larger in size and flat, while the cooked klopsiki are smaller in size and typically round-shaped. Most varieties are typically served accompanied by sour cream, mushrooms, and tomato sauces, or incorporated in comforting Polish soups.

Polpette di riso are traditional Italian rice balls, often made from leftover risotto. The rice is shaped into small balls, sometimes stuffed with ingredients like cheese, vegetables, or meat, and then coated with breadcrumbs before being fried or baked.

The basic recipe consists of rice, egg, Parmigiano Reggiano, parsley, pepper, salt, breadcrumbs, and oil for frying. They are crispy on the outside and creamy inside, making them a popular snack or appetizer. These rice balls are similar to arancini and are commonly enjoyed throughout Italy, with variations depending on the region.

Bitterballen are Dutch deep-fried, breadcrumbed, meat-filled balls. The filling usually consists of beef, flour, beef broth, and various seasonings. The dish is usually served as a snack at bruin cafes, a popular type of bar in the Netherlands.

Bitterballen are traditionally paired with mustard, french fries, and bittertjes, or Dutch bitters. It is believed that the dish was invented in the 17th century, when the Spaniards occupied the country, and the wife of an Amsterdam pub owner refined and adapted the Spanish version of the dish and served it with beer and jenever.