Mediterranean-style beef meatballs.

Have you tried Mediterranean-style meatballs yet? These meatballs are extra juicy and super delicious with great Mamia’s sauce flavours. All swimming in a rich and wonderful sauce that everyone can make in minutes. Addition of three veg, golden Kiwi rule, makes this dish especially delicious. Serve meatballs with toasted Turkish pide bread or Basmati rice.

Mediterranean-style beef meatballs.
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Mediterranean-style beef meatballs.

Recipe by Leno RegushCourse: MainCuisine: Mediterranean, Turkish, Ethiopian, Middle EasternDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

1

hour 

Have you tried Mediterranean-style meatballs yet? These meatballs are extra juicy and super delicious with great Mamia’s sauce flavours. All swimming in a rich and wonderful sauce that everyone can make in minutes. Addition of three veg, golden Kiwi rule, makes this dish especially delicious. Serve meatballs with toasted Turkish pide bread or Basmati rice.

Ingredients

  • For beef meatballs

  • 500g beef mince

  • 1/2 brown onion, minced

  • 1 egg

  • 1/2 cup bread crumbs (or Panko)

  • 1/4 plain milk

  • freshly grated nutmeg

  • salt

  • black pepper

  • cooking oil

  • For sauce:

  • 1 can cherry tomatoes in juice

  • 1/2 jar Mamia’s medium hot sauce (Ethiopian Wat sauce)

  • 1 teaspoon sugar

  • salt

  • Additionally:

  • 1 small eggplant, cut into chunks

  • 1 red capsicum, cut into chunks

  • 1 carrot, peeled, sliced

  • 1/2 brown onion, sliced

  • cooking oil

  • salt

  • black pepper

  • To serve:

  • Fresh coriander leaves

  • Toasted Turkish pide bread

Directions

  • Preheat the oven up to 200C.
    Place vegetables on a baking casserole dish, drizzle with oil, season with salt and pepper, toss gently. Bake in preheated oven mixing occasionally until soft, for about 30 minutes.
    Meanwhile, prepare meatballs and sauce.
  • Beef meatballs. Combine breadcrumbs and milk and mix well. 
    In a large mixing bowl, mix together all ingredients for meatballs. Using clean hands mix well and remove air bubbles in the meat. Drop the mince to bowl a few times from about 40 cm high. 
    Measure 1 tablespoon of the meat mixture (I use ice-cream scoop spoon) and roll in the palm of your hands to form a meatball. The bigger meatballs, the juicier they will be. Place the formed meatballs on a parchment-lined baking sheet.
    Preheat large skillet with a little cooking oil. Brown meatballs slightly each side. Set aside.
  • Sauce. Mix all ingredients for the sauce, season with salt and pepper. Set aside.
  • When the vegetables are soft and tender, arrange the meatballs on top, pour the sauce over. Back the dish to the oven for about 20-30 minutes.
    Serve meatballs with fresh coriander leaves and toasted Turkish pide bread.
 

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