These Eastern Mediterranean Mini-Meatballs with Spicy Tomato Sauce are one of those simple dishes that absolutely everybody loves to eat! There are so many variations of meatballs throughout the Mediterranean; some are mild in flavor, some are spicier, some are served plain as an appetizer, some are served in simmering sauces, some are small and round, other are elongated. What gives the meatballs their unique yet characteristic flavor is the particular mixture of spices and the preferred kind of meat used in each cuisine around the Mediterranean.
I made these mini-meatballs with ground beef, but a mixture of beef and lamb would be a more traditional combination. They cook quickly in a skillet, but you can also broil them without sacrificing any flavor. They are so tasty on their own, but they are even better served with a warm and spicy dipping tomato sauce on the side. Plenty of toasted pita bread, cut into wedges, is often accompanying this dish which is typically served family style and passed around, as a meze, or part of a “small plates” spread.
Ingredients for the Eastern Mediterranean Mini-Meatballs
Most of the ingredients you will need for this recipe are pantry staples that you most probably already have in your kitchen:
- Olive oil: extra virgin olive oil
- Ground meat: beef, but you can also use half beef & half lamb
- Onion and garlic: a great flavor base – any onion, red or yellow, or, even a shallot
- Fresh herbs: parsley, cilantro, or mint
- Bread: Day-old crustless bread, crumbled is used to absorb the extra moisture and add some bulk, but plain breadcrumbs can be used too
- Egg: important to help bind the mixture
- Seasonings: sea salt and freshly cracked black pepper
- Spices: Eastern Mediterranean spice flavorings such as cumin, ground coriander, paprika, red pepper – the more you use the spicier they will be
Ingredients for the spicy tomato sauce
These little meatballs are so delicious on their own, but they are even better served with a bowl of a flavorful warm tomato sauce on the side as a dipping sauce.
- Tomatoes: this is a chunky sauce so, just dice the tomatoes (you can also use whole canned tomatoes)
- Olive oil: always extra virgin olive oil
- Garlic: to add a great flavor base – use more for a bolder flavor
- Vinegar: for a little hint of acidity
- Sugar: to balance the acidity of the vinegar
- Seasoning: sea salt and cracked black pepper, along with red pepper flakes for heat
How to serve these Eastern Mediterranean Mini-Meatballs with Spicy Tomato Sauce
These are delicious on their own as part of a meze spread. If you want to make them as part of a meal, serve them with a rice pilaf, Mediterranean couscous, Lemon orzo with roasted vegetables, or, your favorite green salad.
No matter how you serve them, these are always a big hit with people of all ages. Just pile them high on a plate, put them on the table, and watch them disappear!
- • 3 TBSP. olive oil for cooking the meatballs
- • 1 lb. ground beef 90% fat (or, half beef & half lamb)
- • 1 small onion, grated
- • 2 slices, hearty, day-old bread, torn into pieces
- • 1 large egg, lighlty beaten
- • 2 cloves garlic, minced finely
- • ½ cup fresh parsley, chopped
- • 1 tsp. sea salt
- • ¼ freshly ground pepper
- • ½ tsp. ground coriander
- • ½ tsp. cumin
- • ½ tsp. paprika
- • 1 tsp. red pepper (cayenne)
- For the Chunky Tomato Sauce
- • 4 med. tomatoes, skinned, seeded and diced
- • 2 TBSP. olive oil
- • 2 med. garlic clove, minced
- • ¼ tsp. red pepper flakes
- • 1 tsp. vinegar
- • 1 tsp. sugar
- • --- sea salt & pepper to taste
- • 6 TBSP. water or stock
- For Serving
- • --- fresh parsley, minced
- • --- lemon wedges
- In a large bowl, grate the onion using the large holes of a box grater (this way, you will not have to cook the onion separately). Stir in the bread torn in tiny pieces (you can also use a mini food processor for that) and the lightly beaten egg. Next, mix in the garlic, parsley and all the spices. Lastly add the meat and mix lightly, first with a fork and then with your hands, making sure not to overwork the mixture. Allow the mixture to rest for 15 minutes.
- Measure a tablespoon of the mixture and roll it in your hands into a ball. Repeat with the remaining mixture, you should have about 22 meatballs in total.
- Place a large (12"), non-stick skillet over medium-high heat. Once it is hot, add the oil and when it simmers, add the patties and cook them on all sides until they get a nice golden brown color. You might have to do that in batches, adding more olive oil. When they are cooked, remove them from the skillet and to a platter lined with paper towels to absorb some of the oil.
- Meanwhile, prepare the simple tomato sauce, by sautéing the garlic and the tomatoes in the olive oil for a few minutes. Add the seasoning, the vinegar, and sugar, then stir in some water or stock. Simmer for just a few minutes until thickened (this can be done ahead of time and then reheated when ready to serve).
- Arrange the meatballs in a serving bowl or platter, add some lemon wedges around them, sprinkle with some parsley and serve with the chunky tomato dipping sauce on the side.
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I am always looking for a new spin on meatballs, and these look delicious! Love the spices. They’ll be on the menu this week.
Thank you, Marilena!
I am so glad you are going to try them this week! I know you are going to like them!
Oh my…these are outstanding. What a great addition for cocktails hour (or for a more elaborate dinner). Do NOT forget the sauce which really makes this dish sing! Another winner!
This is such a flavorful recipe, my whole family loves it! I am so glad you liked the sauce as well, Kevin – the two go so well together:)