Eastern Mediterranean Mini Meatballs with Spicy Tomato Sauce
 
Prep time
Cook time
Total time
 
A delicious dish of flavorful meatballs with Middle Eastern flavors that everybody loves!
Author:
Recipe type: Main course
Cuisine: Eastern Mediterranean
Serves: 4-5
Ingredients
  • • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/eastern-mediterranean-mini-meatballs-with-spicy-tomato-sauce/