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Mediterranean Meatballs Recipe

Recipe by Pedro M. A. Neves

These Mediterranean meatballs blend ground lamb and beef with fresh herbs, pine nuts, and sun-dried tomatoes for a savory, herbaceous main course. Simmered in a light tomato sauce with olives and capers, they deliver authentic Italian flavors with bright, briny accents. Perfect served over pasta, polenta, or with crusty bread.

Ingredients

• 300g ground lamb
• 200g ground beef
• 50g pine nuts, finely chopped
• 40g sun-dried tomatoes, finely diced
• 50g fresh breadcrumbs
• 1 large egg
• 30g Pecorino Romano cheese, grated
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh mint, chopped
• 1 teaspoon fresh oregano, chopped
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 400g canned crushed tomatoes
• 120ml dry white wine
• 80g green olives, pitted and halved
• 1 tablespoon capers in brine, rinsed
• 1/2 teaspoon red pepper flakes
• 250ml vegetable or chicken stock

Instructions

1. In a large bowl, combine ground lamb, ground beef, pine nuts, sun-dried tomatoes, breadcrumbs, egg, Pecorino Romano, garlic, parsley, mint, oregano, salt, and pepper. Mix gently with your hands until just combined, being careful not to overwork the mixture.

2. Using damp hands to prevent sticking, form the mixture into 16 meatballs approximately 4cm in diameter. Place them on a plate lined with parchment paper.

3. Heat olive oil in a large shallow skillet over medium-high heat. Once shimmering, carefully add the meatballs in a single layer and sear for 3-4 minutes until the bottoms are golden brown.

4. Gently roll the meatballs to sear all sides for another 2-3 minutes until evenly browned on the outside. Transfer to a clean plate.

5. Pour off excess fat from the skillet, leaving about 1 tablespoon. Add white wine and use a wooden spoon to deglaze the pan, scraping up any browned bits for 1-2 minutes.

6. Stir in crushed tomatoes, stock, olives, capers, and red pepper flakes. Bring to a gentle simmer.

7. Return the meatballs to the skillet, nestling them into the sauce. Reduce heat to medium-low and simmer uncovered for 18-20 minutes, stirring occasionally, until the meatballs are cooked through and the sauce thickens slightly.

8. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot with pasta, polenta, or crusty bread, drizzling with extra sauce.

Substitutions

• Use ground pork instead of lamb for a milder, more accessible flavor
• Replace pine nuts with finely chopped walnuts or almonds
• Substitute fresh herbs with 1 teaspoon dried Italian herb blend if fresh are unavailable
• Use vegetable stock for a vegetarian-friendly sauce base

Tips

• Do not overwork the meat mixture—this keeps meatballs tender and light rather than dense and tough
• Searing the meatballs first adds depth of flavor through caramelization before simmering
• The sauce can be made up to 2 days ahead and reheated gently; the flavors deepen overnight

Mediterranean meatballs reflect Italian coastal and southern traditions that incorporate North African and Greek influences through ingredients like pine nuts, olives, and capers. This dish is particularly popular in Sicily and Southern Italy, where lamb and the interplay of briny, herbaceous flavors define regional cuisine.

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