Middle Eastern Beef Meatballs with Veges and Passata

Beef Meatballs RS CC

Middle Eastern Beef Meatballs with Veges and Passata.

  • Servings: 4-6
  • Difficulty: Medium
  • Print

As the temperature drops we all look for warming comfort food and this recipe is perfect. This recipe combines middle eastern flavoured meatballs and a variety of vegetables in a delicious tomato sauce. Meatballs are cheap and super easy to make and the kids love them. You can make this recipe with either beef, veal or lamb mince. A great meal to cook for everyone in the family as it can be served with pasta or couscous for those still eating carbs. I find the flavours in this dish develop over time and it’s perfect for lunches or breakfast the next day. This dish is also good to freeze for up to 2 months. Enjoy!!!

Credit: foodfactsforhealthyeating.com



  • 500g beef mince
  • 2 tsp minced garlic
  • 2 tsp Baharat, cumin powder or Raz el Hanout
  • 1 tsp cumin powder
  • 1 tsp salt
  • 1 egg
  • ¼ cup almond meal
  • 3 tbsp finely chopped fresh coriander


  • 2 tbsp olive oil
  • 1 large onion diced
  • 1 tsp minced garlic
  • 500ml bottle of tomato Passata
  • 2 zucchini 2cm dice
  • 2 small eggplant 2cm dice
  • 1 large red capsicum 2cm dice
  • Finely chopped coriander to serve


Beef Meatballs Ing RS CC

  1. Add all the ingredients for the meatballs together in a bowl and mix with clean hands or a spoon until all the ingredients are blended through. Make into meatballs about the size of a golf ball.
  2. Preheat a large non stick pan on medium to high heat and add the oil. Once hot add the onions and fry till softened. Add the meatballs and brown on all sides. Remove with a slotted spoon. They don’t need to be fully cooked at this stage. 
  3. Add all the diced vegetables to the pan and fry till they begin to go soft. Add the garlic and when fragrant pour over the Passata and then fill the Passata bottle half way with water and shake. Pour the Passata water into the pan. Put a lid on the pan and bring to a simmer.
  4. Once simmering gently nestle the meatballs back into the tomato sauce and vegetable mixture ensuring they are covered in sauce. Cover the pan with the lid and simmer gently for 20 minutes or until the meatballs are fully cooked and the vegetables are soft.
  5. Sprinkle with fresh coriander or grated cheese before serving. This dish can be served by itself or with pasta or couscous for those in the family that want higher carbs.  


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