Middle Eastern Meatballs in Tomato Sauce are a delicious twist on meatballs that will make make a flavorful addition to your holiday table.
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.)
- While the meatballs are baking, make the super simple tomato sauce.
- When the meatballs are finished baking….
- Place in the sauce and simmer a little while longer. Add some chopped fresh parsley…
- Yeah, my friends!
- 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!
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
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Middle Eastern Meatballs in Tomato Sauce
Middle Eastern Spiced Meatballs in Tomato Sauce are a delicious twist on meatballs in a classic tomato sauce. They make a flavorful addition to your holiday table!
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 oil in 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.
Nutrition Information:
Yield:
6Amount Per Serving: Calories: 588Total Fat: 33gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 164mgSodium: 891mgCarbohydrates: 20gFiber: 3gSugar: 5gProtein: 44g
The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Laura @motherwouldknow says
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:) )
Carol says
Thanks, Laura! Beef or lamb would also work well!
Karen says
A sad story with a very happy ending! These look great!
Carol says
Thanks, Karen!
thewimpyvegetarian says
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!!
Carol says
Thanks, Susan! Hope you enjoy!
Jane says
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!!
Carol says
Thanks, Jane! There is definitely something therapeutic about both making and eating meatballs. They make anyone smile!
Barb | Creative Culinary says
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!
Carol says
Thanks, Barb! Mom’s are just a memory but I know there’s nothing wrong with new traditions and memories!
Liz says
I’m always in the mood for meatballs! So glad you were able to recreate your mom’s recipe! They look fabulous!
Carol says
Thanks, Liz! Meatballs are definitely one of those things I can’t get enough of! So much fun!