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Middle Eastern Meatballs in Tomato Sauce Recipe

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Delicious Middle Eastern Meatballs simmered in a rich tomato sauce infused with fragrant spices like cumin, coriander, and nutmeg. These tender meatballs are baked to perfection and then simmered in a savory tomato and white wine sauce, making for a comforting and flavorful dish perfect served over rice or orzo pasta.

  • Total Time: 55 minutes
  • Yield: 4 servings

Ingredients

Meatballs

  • 3/4 cup panko breadcrumbs
  • 1/3 cup milk
  • 1 large egg
  • 4 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound ground chuck, venison, or a combination of beef, pork, and veal

Sauce

  • 3 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 1 cup dry white wine
  • 1 can (28-ounce) crushed tomatoes
  • 2 tablespoons chopped fresh parsley
  • Salt and freshly ground pepper, to taste

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the meatballs.
  2. Prepare Meatball Mixture: In a large bowl, combine panko breadcrumbs, milk, egg, minced garlic, chopped fresh parsley, ground coriander, ground cumin, ground nutmeg, cayenne pepper, salt, and black pepper. Mix all ingredients well to create a uniform mixture.
  3. Add Meat: Incorporate the ground meat (beef, venison, or the mixed blend) into the breadcrumb mixture, mixing thoroughly until fully combined.
  4. Form Meatballs: Shape the mixture into approximately 1-inch diameter meatballs. Arrange them evenly spaced on a baking sheet lined with parchment paper.
  5. Bake Meatballs: Place the baking sheet in the preheated oven and bake the meatballs for 15-17 minutes, or until an internal thermometer reads 165°F (74°C).
  6. Start Sauce: While meatballs bake, heat olive oil in a skillet or sauté pan over medium-high heat.
  7. Sauté Aromatics: Add chopped onion and minced garlic to the pan. Reduce heat to medium-low and cook for 7-8 minutes until the onions soften and become translucent.
  8. Add Wine and Tomatoes: Pour in the dry white wine and crushed tomatoes. Allow the sauce to simmer gently for 15 minutes, stirring occasionally to combine flavors.
  9. Simmer Meatballs in Sauce: Transfer the baked meatballs into the sauce and continue to simmer for an additional 10 minutes to meld the flavors together and finish cooking.
  10. Finish and Season: Stir in the chopped fresh parsley and season the sauce with salt and freshly ground black pepper to taste.
  11. Serve: Serve the meatballs and sauce hot over cooked rice or orzo pasta for a satisfying meal.

Notes

  • Ensure the internal temperature of the meatballs reaches 165°F for safe consumption.
  • Using a combination of meats can add depth of flavor and texture.
  • For a spicier version, increase cayenne pepper according to taste.
  • White wine can be substituted with broth if preferred or for a non-alcoholic version.
  • Leftover meatballs and sauce can be stored in an airtight container in the fridge for up to 3 days.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Middle Eastern

Find it online: https://recipesvibe.com/middle-eastern-meatballs-in-tomato-sauce-recipe/