How to Make the Best Mediterranean Meatballs

If you want to know how to make the best Mediterranean meatballs, then look no further! A tender juicy meatball in tomato sauce, with some fresh crusty bread is one of life’s simple pleasures.

Servings 4

Ingredients

Mediterranean Meatballs

200 grams breadcrumbs preferably from a stale white loaf
1 small red onion very finely chopped
3 cloves garlic crushed
4 tbsp mixed fresh herbs (parsley, coriander, thyme, basil) finely chopped
2 tsp ground cumin
2 tsp ground coriander
400 grams minced pork
400 grams minced beef
1 large egg
sea salt
ground black pepper

Tomato Sauce

2-3 tbsps extra virgin olive oil
1 small red onion very finely chopped
2 - 3 cloves garlic crushed
250 ml red wine
800 grams tinned chopped tomatoes or pasta
thyme leaves picked
basil leaves roughly torn

Instructions

Mediterranean Meatballs

Pre-heat the oven to 200°C.
Add the breadcrumbs, red onion, garlic, fresh herbs and the spices in large bowl and mix well to combine.
Add the egg and the minced pork and beef to the bowl and mix until all ingredients are evenly combined.
Season well with salt and pepper and then form the meat mixture into small golfball sized balls, and place on a roasting tray.
Roast the meatballs for 25-30 minutes, turning once.
When browned and slightly crispy, remove from the oven and allow to cool.

Tomato Sauce

Heat the oil in a wide pan big enough to hold all the meatballs.
Add the onion and cook for 10 minutes on a low heat, until the onion is soft and translucent.
Add the garlic and sauté for a minute.
Add the wine to the pan and then cook on a medium heat until about half of the wine has evaporated.
Add the chopped tomatoes or passata and the thyme and simmer gently for 15 mintues.
Add the meatballs and any juices in the roasting tray and simmer for another 15 minutes.
Remove from the heat and garnish with the torn basil and serve immediately with some crusty bread or spaghetti.

Course: Main Course

Cuisine: Italian, Mediterranean

Keyword: Italian