Best Mediterranean Meatballs Recipes

MEDITERRANEAN KOFTA MEATBALLS

Steps:

• Place onion, parsley, mint, oregano and garlic in bowl of food processor. Pulse until minced. In large bowl, combine herb mixture, lemon pepper, salt, paprika and cumin. Add lamb; mix lightly but thoroughly. With wet hands, shape into 16 balls. In a large skillet, heat 1 tablespoon oil over medium heat. Brown meatballs in batches; drain. Remove and keep warm. Serve meatballs over cooked couscous. Top with yogurt, tomato wedges, and red onion. Garnish with mint leaves and lemon wedges.

MEDITERRANEAN PASTA WITH LAMB MEATBALLS

Steps:

• Preheat oven to 350 degrees F.
• For meatballs: combine lamb, 2 teaspoons of the spice mix, the ground matzoh crackers, 2 cloves garlic, 1/2 teaspoon salt and 3/4 cup feta cheese. Mix until combined but do not overmix. Divide into 16 equal portions; shape into meatballs. Place meatballs on rack over cookie sheet so grease will drain from meatballs while cooking; bake 20 minutes.
• For sauce: heat olive oil in saucepan over medium heat and add shallots and remaining garlic. Cook until limp and translucent, 2 to 3 minutes. Add tomatoes, remainder of spice mix, cinnamon, pepper, remainder of the salt, chicken stock, and parsley. Bring to boil; reduce to a simmer and cook until thick, about 15 minutes, stirring occasionally.
• Cook pasta according to package directions; drain.
• To cooked sauce add sliced green onion, and meatballs stirring gently to coat. Serve meatballs with sauce over pasta and garnish with remaining feta cheese.
• In a blender or coffee grinder pulse coriander, rosemary, thyme, cumin, marjoram, oregano, and onion until a fine consistency.

MEDITERRANEAN MEATBALLS WITH COUSCOUS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
• Combine beef, bread crumbs, egg, 3 tablespoons mint, 2 tablespoons Greek yogurt, salt, garlic powder, cumin, and pepper in a large bowl. Form into 24 meatballs and place on the prepared baking sheet.
• Bake in the preheated oven until meatballs are no longer pink in the center, about 20 minutes.
• Heat oil in a large skillet over medium-high heat. Cook onion until translucent, about 3 minutes. Add flour. Add beef broth gradually and cook until sauce starts to thicken, about 2 minutes. Add meatballs. Whisk in 1/4 cup Greek yogurt and 2 tablespoons mint. Serve over couscous.

EAT-YOUR-VEGGIES MEDITERRANEAN MEATBALLS

Steps:

• Preheat the oven to 450 degrees F. Line a rimmed baking sheet with parchment paper and coat with cooking spray.
• Put the spinach in a large microwave-safe bowl and microwave according to the package instructions until cooked. Let cool slightly.
• Add the turkey, breadcrumbs, cumin, garlic, carrot, egg, 1 tablespoon of the dill, 1/2 teaspoon salt and a few grinds of pepper. 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.
• Meanwhile, stir together the yogurt, lemon juice and remaining dill in a small bowl. Season with salt and pepper.
• Serve 3 meatballs in each pita half. Pack in shredded lettuce and sliced tomatoes. Drizzle with the yogurt sauce.

MEDITERRANEAN MEATBALLS

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.

MEDITERRANEAN MEATBALLS WITH COUSCOUS

Steps:

• Mix first 8 ingredients until well blended; shape into 24 balls, using about 2 Tbsp. for each.
• Heat oil in large nonstick skillet on medium heat. Add meatballs; cook 5 to 6 min. or until evenly browned, turning occasionally. Add sauce; simmer on medium-low heat 10 to 15 min. or until meatballs are done (160ºF).
• Serve over couscous.

MEDITERRANEAN MEATBALLS WITH YOGURT & FETA SAUCE

Steps:

• Mix meat, parsley, egg, bread crumbs, garlic, salt and pepper. Shape into 20 meatballs, each about 1 inch in diameter.
• Heat oil in medium skillet on medium-low heat. Add meatballs; cook 12 to 15 min. or until cooked through, stirring occasionally.
• Meanwhile, place cheese, yogurt, milk and 1 clove garlic in food processor or blender container; cover. Process until smooth. Mix with tomato, cucumber and dill. Serve meatballs with yogurt sauce.

MEDITERRANEAN MEATBALLS

Steps:

• Mix all of the ingrediants in a bowl with the juice of one of the lemons and a big pinch of the spice mix; grill over charcoal or sautee in oil about fifteen minutes; serve with a healthy chunk of the other lemon to squeeze over final product.