Middle Eastern Spiced Meatballs in Tomato Sauce are a flavorful twist on classic meatballs. Simmered in a rich, spice-infused tomato and white wine sauce, this dish brings international flavor to a simple weeknight meal without fuss.
“These were yummy! Easy to make. Served over cauliflower rice. Recipe is noted 👍🏼 In my book to make over and over!”
The inspiration behind this recipe:
At our family holiday table, alongside turkey or ham, my mother always served venison meatballs. Deer hunting in late November meant our freezer was filled with venison, and meatballs became a winter staple. Those meatballs were the highlight of the meal, and although I couldn’t find the exact recipe my mother used, I recreated a spiced version inspired by memories of her flavors—likely a touch of allspice—combined with a simple tomato sauce made from summer tomatoes.
How to make Middle Eastern Meatballs in Tomato Sauce:
- While my mother fried hers, baking is an easier, healthier option today.
- First, combine all meatball ingredients except the meat in a large bowl.
- Add the ground meat and mix thoroughly; disposable gloves make this easier.
- Portion into roughly 1-inch meatballs using a cookie scoop and place on a parchment-lined sheet.
- Bake at 350°F (175°C) for 15–17 minutes, or until an instant-read thermometer registers 165°F (74°C).
- While the meatballs bake, prepare the simple tomato sauce.
- When the meatballs finish baking, add them to the sauce and simmer briefly to meld the flavors. Finish with chopped fresh parsley.
- Serve as an appetizer or as a main course over rice, orzo, or cauliflower rice for a lower-carb option.
These Middle Eastern Meatballs in Tomato Sauce capture warm spices and a bright tomato finish—comforting, aromatic, and easy to prepare. Not a perfect replica of my mother’s venison meatballs, but a delicious homage that families and friends will enjoy.
Other meatball ideas to try:
- Chicken Meatballs Marsala with Baked Parmesan Polenta
- Meatballs in Spicy Curry
- Asian Chicken Meatballs
- Moroccan Meatball Stew
- Pepperjack-Stuffed Meatballs with Chipotle Sauce
Middle Eastern Meatballs in Tomato Sauce
By Carol | From A Chef’s Kitchen
Summary: Middle Eastern spiced meatballs simmered in a tomato and white wine sauce. A flavorful addition to your table.
Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Servings: 6
Ingredients
Meatballs
- 3/4 cup panko breadcrumbs
- 1/3 cup milk
- 1 large egg
- 4 cloves garlic, minced
- 2 tbsp chopped fresh parsley
- 1 1/2 tsp ground coriander
- 1 tsp ground cumin
- 1/4 tsp ground nutmeg
- 1/4 tsp cayenne pepper
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 lb ground chuck, venison, or a combination of beef, pork and veal
Sauce
- 3 tbsp olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 cup dry white wine
- 1 (28-ounce) can crushed tomatoes
- 2 tbsp chopped fresh parsley
- Salt and freshly ground pepper, to taste
Instructions
Meatballs
- Preheat oven to 350°F (175°C).
- In a large bowl, combine panko, milk, egg, garlic, parsley, coriander, cumin, nutmeg, salt, and black pepper. Mix well.
- Add the ground meat and mix until evenly combined.
- Form into approximately 1-inch meatballs and place on a parchment-lined baking sheet.
- Bake 15–17 minutes, or until an instant-read thermometer registers 165°F (74°C) in the center.
Sauce
- While the meatballs bake, heat olive oil in a skillet over medium-high heat.
- Add the onion and garlic, reduce heat to medium-low, and cook 7–8 minutes until softened. Add the wine and simmer briefly, then add the crushed tomatoes and simmer gently for 15 minutes.
- Add the baked meatballs to the sauce and continue simmering for another 10 minutes.
- Stir in chopped parsley and season to taste with salt and pepper.
- Serve over cooked rice, orzo, or cauliflower rice.
Notes
Substitutions: Ground chicken or turkey can replace beef.
Meatball-making tips: Combine all ingredients except the meat first, then add the meat and mix by hand. Use a cookie scoop for uniform meatballs and bake on parchment.
Make ahead: Reheat in an ovenproof dish at 350°F until heated through.
Freezer-friendly: Cool thoroughly, store in an airtight container, freeze 2–3 months. Thaw in the refrigerator and reheat in a 350°F oven.
Nutrition (per serving)
Calories: 355 kcal; Carbohydrates: 11 g; Protein: 16 g; Fat: 24 g; Saturated Fat: 7 g; Sodium: 517 mg. Values are estimates and may vary based on ingredients and portions.
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