Best Eat Your Veggies Mediterranean Meatballs Recipes

MEDITERRANEAN MEATBALLS

Mediterranean Meatballs image

Provided by Food Network

Time 45m

Yield 5 to 7 servings

Number Of Ingredients 21

Ingredients

2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced
5 cloves garlic, diced
1/2 cup dry red wine
Two 28-ounce cans crushed tomatoes
2 tablespoons fresh parsley, chopped finely
1 tablespoon fresh mint, chopped finely
1 tablespoon dried oregano
2 teaspoons chile flakes
1 bay leaf
2 tablespoons almonds
2 tablespoons chopped fresh parsley
2 tablespoons raisins
1 tablespoon chopped fresh mint
2 teaspoons garlic powder
2 teaspoons salt and pepper
1 teaspoon chile flakes
1 tablespoon extra-virgin olive oil
1 egg
1 pound ground beef
1/4 cup cooked rice

Steps:

For the sauce: Heat a saucepan over medium-high heat. Add oil, onion and garlic and sweat down until onion starts to give up some liquid, about 5 minutes. Deglaze pan with red wine, then reduce by half. Add tomatoes, parsley, mint, oregano, chile flakes and bay leaf and bring to a simmer. Let simmer about 20 minutes.
For the meatballs: Preheat the oven to 425 degrees F.
Combine the almonds, parsley, raisins, mint, garlic powder, salt, pepper and chile flakes in a food processor. Pulse until fine. Transfer to a large bowl and add the oil and egg and mix well. Add beef and rice and blend. Portion into golf ball-sized meatballs and put on a sheet pan. Roast until done, 12 to 15 minutes. Pour sauce over meatballs and serve.

EAT-YOUR-VEGGIES PORK SCALLION MEATBALLS

Eat-Your-Veggies Pork Scallion Meatballs image

These veggie-packed meatball lettuce cups are like pork dumplings without the, well, dumpling. Perfect for kids (and adults) who aren't veggie lovers, they're full of flavor. Pozu sauce makes a bright, citrusy dip.

Provided by Food Network Kitchen

Categories main-dish

Time 45m

Yield 18 meatballs (6 lettuce cups)

Number Of Ingredients 13

Ingredients

Nonstick cooking spray, for coating the baking sheet
4 cups store-bought coleslaw mix
1 pound ground pork
1 tablespoon grated fresh ginger (from a 1-inch piece)
1 tablespoon rice vinegar
1 tablespoon soy sauce
2 cloves garlic, minced
1 large egg
4 scallions, chopped
Kosher salt and freshly ground black pepper
6 large Bibb lettuce leaves (from 1 head)
Garlic chili sauce, such as Sriracha, for serving
1 cup ponzu sauce

Steps:

Preheat the oven to 450 degrees F. Line a baking sheet with parchment and coat with cooking spray.
Add the coleslaw to a large microwave-safe bowl. Pour in 1/4 cup water, cover and cook on high until tender and translucent, about 7 minutes. Let cool slightly.
Add the pork, ginger, vinegar, soy, garlic, egg, all but 1 tablespoon of the scallions, 1/2 teaspoon salt and a few grinds of pepper to the coleslaw mix. Mix with your hands until just combined. Scoop mounds of the meat mixture (about 2 tablespoons each) onto the prepared baking sheet. With damp hands, roll the mounds into balls and space them evenly apart on the baking sheet. Bake until cooked through, 12 to 14 minutes.
Put 3 meatballs on each lettuce leaf, sprinkle with the reserved scallions and drizzle with garlic chili sauce. To eat, fold each leaf like a taco and dip into the ponzu sauce.

Nutrition Facts : Calories 330, Fat 24 grams, SaturatedFat 9 grams, Cholesterol 85 milligrams, Sodium 510 milligrams, Carbohydrate 7 grams, Fiber 3 grams, Protein 21 grams, Sugar 1 grams