Best 6 Eat Your Veggies Mediterranean Meatballs Recipes

EAT-YOUR-VEGGIES PORK SCALLION MEATBALLS

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with parchment and coat with cooking spray.
• Add the coleslaw to a large microwave-safe bowl. Pour in 1/4 cup water, cover and cook on high until tender and translucent, about 7 minutes. Let cool slightly.
• Add the pork, ginger, vinegar, soy, garlic, egg, all but 1 tablespoon of the scallions, 1/2 teaspoon salt and a few grinds of pepper to the coleslaw mix. Mix with your hands until just combined. Scoop mounds of the meat mixture (about 2 tablespoons each) onto the prepared baking sheet. With damp hands, roll the mounds into balls and space them evenly apart on the baking sheet. Bake until cooked through, 12 to 14 minutes.
• Put 3 meatballs on each lettuce leaf, sprinkle with the reserved scallions and drizzle with garlic chili sauce. To eat, fold each leaf like a taco and dip into the ponzu sauce.

MEDITERRANEAN MEATBALLS

Steps:

• For the sauce: Heat a saucepan over medium-high heat. Add oil, onion and garlic and sweat down until onion starts to give up some liquid, about 5 minutes. Deglaze pan with red wine, then reduce by half. Add tomatoes, parsley, mint, oregano, chile flakes and bay leaf and bring to a simmer. Let simmer about 20 minutes.
• For the meatballs: Preheat the oven to 425 degrees F.
• Combine the almonds, parsley, raisins, mint, garlic powder, salt, pepper and chile flakes in a food processor. Pulse until fine. Transfer to a large bowl and add the oil and egg and mix well. Add beef and rice and blend. Portion into golf ball-sized meatballs and put on a sheet pan. Roast until done, 12 to 15 minutes. Pour sauce over meatballs and serve.

EAT-YOUR-VEGGIES ITALIAN MEATBALLS

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with parchment and coat with cooking spray.
• Cook the frozen collards in a large bowl in the microwave according to package instructions. Let cool slightly.
• Add the beef, black beans, Italian seasoning, garlic, egg, 1/2 teaspoon salt and a few grinds of pepper to the collard greens. Mix with your hands until just combined. Mix with your hands until just combined. Scoop mounds of the meat mixture (about 2 tablespoons each) onto the prepared baking sheet. With damp hands, roll the mounds into balls and space them evenly apart on the baking sheet. Bake until completely cooked through, 12 to 14 minutes.
• Serve the meatballs with warm pasta and sauce.

SHEET PAN BAKED MEATBALLS AND VEGETABLES (ITALIAN-STYLE)

Steps:

• Heat the oven to 400 degrees F and position a rack in the center.
• In a large mixing bowl, combine the vegetables, garlic, oregano, salt and pepper. Drizzle 2 extra virgin olive oil and toss to combine. Transfer the vegetables to a large lightly oiled sheet pan and spread them out.
• In the same large bowl, combine the meat, onions, garlic, parsley, oregano, mint, Parmesan, bread crumbs and egg. Season with a big pinch of kosher salt and black pepper. Drizzle with a little olive oil (about 1 tbsp). Mix until everything is well-combined. Form the meat mixture into 1-inch meatballs and lightly press the center of the meatballs with your thumb (do not completely flatten).
• Arrange the meatballs (or patties) in the same sheet pan with the vegetables. Pour the canned tomatoes all over. Season with kosher salt and drizzle the top of the tomatoes generously with extra virgin olive oil.
• Cover the sheet pan with foil and bake in the heated oven for about 15 minutes, then uncover and bake for another 4 to 5 minutes or until the meatballs are fully cooked through.

GREEK MEATBALLS WITH GREEN BEANS AND TOMATOES (MAKE-AHEAD FREEZER MEAL)

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
• Whisk together onion, feta cheese, bread crumbs, eggs, parsley, garlic, oregano, and lemon zest in a large bowl. Add turkey, salt, and pepper; mix until well combined.
• Use wet hands to form mixture into twenty 1 ½- to 2-inch meatballs. Transfer to the prepared baking sheet.
• Bake in the preheated oven until browned and slightly firm, 10 to 12 minutes; meatballs will not be fully cooked at this point. Let meatballs cool completely, about 20 minutes.
• Combine cooled meatballs and green beans in a large, resealable freezer bag. Tightly seal the bag, allowing as much air to escape as possible. Freeze for up to one month.
• When ready to cook, preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
• Empty frozen meatballs and beans onto a large, rimmed baking sheet. Add cherry tomatoes and toss with olive oil, salt, and pepper.
• Bake in the preheated 425 degree F (220 degree C) oven until veggies are tender and meatballs are cooked through, about 20 minutes.
• Meanwhile, stir together Greek yogurt, lemon juice, lemon zest, dill, and salt for tzatziki sauce.
• Serve meatballs and veggies with pita rounds and tzatziki sauce.

MEDITERRANEAN MEATBALLS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a sheet pan with parchment paper or foil.
• Combine ground beef, egg, bread crumbs, onion, garlic, rosemary, parsley, oregano, dill, coriander, salt, and pepper in a large bowl. Mix using your hands until just blended.
• Form meat mixture into balls, about 1 1/2 inches diameter, and place onto the prepared pan.
• Spray meatballs with cooking spray, place in the preheated oven, and bake until the meatballs are browned and no longer pink in the center, about 40 minutes.
• Remove meatballs from the oven and allow to cool slightly on a paper towel lined plate. Garnish with additional fresh parsley for serving.