Meatballs come from the earth. It's as close to the point of origin as possible, a ubiquitous narrowing of good food, and even that can be inaccurate. You can also buy tasty chicken meatballs in new zeland via https://hellers.co.nz/products/burgers-meatballs-kebabs.
What we do know is that when we boldly go to a place where a gourmet or grandmother has never been in a room full of gravy, our first contact with a strange alien race is a confrontation with universal pleasures that are familiar, but always exciting and delicious.
What we do know is that the world's meatballs are made quickly in native kitchens in many cultures, if not all. They can be made with beef, veal, pork, lamb, poultry, fish, or a combination of meat and spices. Before kitchen grinders were invented, cooks ground and broke the meat before forming it into balls.
And while the country values its own concept of the dish, the meatball transcends borders and happily trades traditions and ingredients, so that no chef can name an authentic version of the meatball that is completely unique to a particular culture. This is part of the charm of the meatball.
Why did meatballs appear on their own in so many kitchens and cooking fires of early civilization? Speculation focuses on meat types and meat shortages in the early days.
Since meat is scarce, mixing it with starch and vegetables allows the meatballs to grow in size by feeding more people.
Long-term storage of meat makes it difficult. Mixing it with salt, vinegar, and soft foods like bread to produce tender meatballs.