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    YOU ARE HERE: Home » Recipes » Beef

    By Carol · Published: Nov 27, 2018 · Modified: Feb 9, 2022 · This post may contain affiliate links. Please read my disclosure.

    Middle Eastern Meatballs in Tomato Sauce

    Jump to Recipe
    5 from 6 votes
    45 minutes
    Spiced Meatballs with Tomato Sauce are a delicious twist on meatballs in a classic tomato sauce.  They make a flavorful addition to your holiday table!

    Middle Eastern Spiced Meatballs in Tomato Sauce are a delicious twist on meatballs but in a classic tomato sauce.  They make a flavorful addition to your table!

    Photo of Middle Eastern Meatballs in Tomato Sauce in white serving bowl on beige napkin garnished with parsley.

    The inspiration behind this recipe:

    Besides turkey or ham at our family holiday table, my mother served venison meatballs.

    Now, turkey and ham are quite nice, but it ain’t a party until the meatballs show up!  Because deer-hunting had just occurred at the end of November and my father is an avid deer hunter, our freezer was stocked with lots of venison for the winter.

    Which meant lots of venison meatballs!

    Now here’s the sad part.

    When I asked all of my sisters (that would be five!) if they remember how mom made her venison meatballs, they only had vague recollections.

    Now, here’s what’s even sadder.  I put together an entire cookbook of family recipes 11 years ago so that precious family recipes were preserved.  However, I forgot to include my mother’s venison meatballs!

    So, although these are not my mother’s amazing venison meatballs, these Middle Eastern Meatballs in Tomato Sauce are pretty amazing!  Mom used some spices which I’m sure included a touch of allspice.  The spice combination in these Middle Eastern Meatballs in Tomato Sauce is meant to mimic the one she probably used along with the lovely simple tomato sauce she made from the summer’s tomato harvest.

    How to make Middle Eastern Meatballs in Tomato Sauce:

    • Mom always fried her meatballs, but in this day and age, baking is the way to go!
    • Combine all the ingredients except the meat in a large bowl.
    • Then, add the meat and mix well.  I put on disposable gloves and then mix with my hands.
    • Using a cookie scoop, I portion into approximately 1-inch meatballs and place on parchment paper.
    • Place in the oven and bake for 15 to 17 minutes or until a thermometer inserted into the center registers 165 degrees.  (ALL ground meat should be cooked to 165 degrees.)

    Photo of unbaked meatballs on parchment paper lined up in rows.

    • While the meatballs are baking, make the super simple tomato sauce.

    Photo of tomato sauce in skillet being stirred with wooden spoon.

    • When the meatballs are finished baking….

    Photo of baked meatballs on parchment paper.

    • Place in the sauce and simmer a little while longer.  Add some chopped fresh parsley…

    Photo of Middle Eastern Meatballs in Tomato Sauce in skillet being stirred with wooden spoon.

    • Yeah, my friends!

    Photo of Middle Eastern Meatballs in Tomato Sauce in saucepan.

    Photo of Middle Eastern Meatballs in Tomato Sauce in saucepan.

    • Serve as an appetizer or serve as a main course over rice or orzo pasta.

    Middle Eastern Meatballs in Tomato Sauce!  Not so sad after all!

    Photo of Middle Eastern Meatballs in Tomato Sauce in white serving bowl with serving spoon garnished with parsley.

    For more amazing meatball recipes, be sure to try my:

    • Chicken Meatballs Marsala with Baked Parmesan Polenta
    • Meatballs in Spicy Curry
    • Asian Barbecue Chicken Meatballs
    • Moroccan Meatball and Vegetable Ragout
    • Pepperjack-Stuffed Meatballs with Chipotle Sauce
    Spiced Meatballs with Tomato Sauce - Overhead hero shot of meatballs in tomato sauce in white bowl

    Middle Eastern Meatballs in Tomato Sauce

    5 from 6 votes
    By: Carol | From A Chef's Kitchen
    Middle Eastern Spiced Meatballs in Tomato Sauce are a delicious twist on meatballs but in a classic tomato sauce.  They make a flavorful addition to your table!
    PRINT RECIPE PIN RECIPE
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Beef
    Cuisine Mediterranean
    Servings 6
    Calories 355 kcal

    Equipment

    • Stainless Steel Mixing Bowls
    • Cookie Scoop Set
    • Rimmed Sheet Pan
    • Nonstick Skillet

    Ingredients
      

    Meatballs

    • ¾ cup panko breadcrumbs
    • ⅓ cup milk
    • 1 large egg
    • 4 cloves garlic - minced
    • 2 tablespoons chopped fresh parsley
    • 1 ½ teaspoons ground coriander
    • 1 teaspoon ground cumin
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon cayenne pepper
    • 1 teaspoon salt
    • ½ 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
     

    Meatballs

    • Preheat oven to 350 degrees.
    • In a large bowl, combine panko, milk, eggs, garlic, parsley, coriancer, cumin, nutment, salt and black pepper and mix well.
    • Add the ground meat (beef, venison or the combination) and mix well.
    • Form into 1-inch (approximately) meatballs and place on a parchment paper-lined baking sheet.
    • Bake for 15-17 minutes or until a thermometer registers 165 degrees in the center.

    Sauce

    • While the meatballs are baking, make the sauce. Heat olive oil in a skillet or saute pan over medium-high heat.
    • Add the onions and garlic. Reduce heat to medium-low and cook 7-8 minutes or until beginning to soften. Add the wine and tomatoes and simmer gently 15 minutes.
    • Add the meatballs and continue simmering another 10 minutes.
    • Add parsley and season to taste with salt and black pepper.
    • Serve over cooked rice or orzo pasta.

    Notes

    SUBSTITUTIONS:  Ground chicken or turkey may be used in place of beef.
    MAKE AHEAD:  These reheat great!  Place in an ovenproof baking dish and reheat at 350 degrees until heated through.
    FREEZER-FRIENDLY:  Cool thoroughly and place in an airtight container.  Freeze 2-3 months.  Thaw in the refrigerator and reheat in a 350-degree oven until heated through.

    Nutrition

    Serving: 1 | Calories: 355kcal | Carbohydrates: 11g | Protein: 16g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 517mg | Potassium: 351mg | Fiber: 1g | Sugar: 2g | Vitamin A: 333IU | Vitamin C: 6mg | Calcium: 74mg | Iron: 3mg

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.
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    Categories: Beef

    Reader Interactions

    Comments

    1. Carol says

      February 15, 2022 at 4:36 pm

      Thanks so much, Carol! Glad you enjoyed!

      Reply
    2. Carol says

      February 09, 2022 at 12:23 am

      5 stars
      These were yummy! Easy to make. Served over cauli rice. Recipe is noted 👍🏼 In my book to make over and over

      Reply
    3. Laura @motherwouldknow says

      November 27, 2018 at 5:44 pm

      Wow, these are gorgeous. I’m sorry that you don’t have your mom’s recipe, but the rest of us will be quite satisfied with these. (I’ve never tasted venison, so I don’t even know what I’m missing:) )

      Reply
      • Carol says

        December 07, 2018 at 4:26 pm

        Thanks, Laura! Beef or lamb would also work well!

        Reply
    4. Karen says

      November 27, 2018 at 3:20 pm

      A sad story with a very happy ending! These look great!

      Reply
      • Carol says

        December 07, 2018 at 4:26 pm

        Thanks, Karen!

        Reply
    5. thewimpyvegetarian says

      November 27, 2018 at 2:47 pm

      These look amazing! I’m so happy you were able to recreate it, and honestly I’d rather have them than turkey any day. #notaturkeyfan Saving this recipe!!

      Reply
      • Carol says

        December 07, 2018 at 4:27 pm

        Thanks, Susan! Hope you enjoy!

        Reply
    6. Jane says

      November 27, 2018 at 2:14 pm

      How fun that you were able to create a version similar to your mother’s meatballs. I’m sure your family appreciates your efforts. I love baking meatballs – it is so much easier and less messy, the perfect technique!!

      Reply
      • Carol says

        December 07, 2018 at 4:28 pm

        Thanks, Jane! There is definitely something therapeutic about both making and eating meatballs. They make anyone smile!

        Reply
    7. Barb | Creative Culinary says

      November 27, 2018 at 1:01 pm

      Absolutely nothing sad about this at all. I’ll bet your version is just as good as mom’s; they sure look terrific to me. I should have visited after lunch…my tummy is growling!

      Reply
      • Carol says

        December 07, 2018 at 4:29 pm

        Thanks, Barb! Mom’s are just a memory but I know there’s nothing wrong with new traditions and memories!

        Reply
    8. Anonymous says

      November 27, 2018 at 12:45 pm

      5 stars

      Reply
    9. Liz says

      November 27, 2018 at 6:41 am

      I’m always in the mood for meatballs! So glad you were able to recreate your mom’s recipe! They look fabulous!

      Reply
      • Carol says

        December 07, 2018 at 4:30 pm

        Thanks, Liz! Meatballs are definitely one of those things I can’t get enough of! So much fun!

        Reply

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