Mediterranean Sweet & Tangy Meatballs
Juicy, Spiced, and Glazed with Flavor
These Mediterranean Sweet & Tangy Meatballs are tender, herbed meatballs simmered in a luscious sauce made with tomato, pomegranate molasses (or honey), lemon, and aromatic spices. Perfect as a main with rice or couscous, or served as a party appetizer with toothpicks and pita!
Total Time:
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
For the Meatballs:
1 lb (450g) ground beef or lamb (or a mix)
1/2 cup breadcrumbs
1 small onion, finely grated or minced
2 cloves garlic, minced
1 egg
1/4 cup chopped fresh parsley
1 tsp ground cumin
1/2 tsp ground cinnamon
Salt and pepper, to taste
For the Sweet & Tangy Sauce:
1 tbsp olive oil
1/2 cup tomato sauce or crushed tomatoes
2 tbsp pomegranate molasses (or substitute with 1 tbsp honey + 1 tbsp balsamic vinegar)
Juice of 1/2 lemon
1 tsp paprika
1/2 tsp ground coriander (optional)
1/2 cup water or broth
Salt and black pepper, to taste
Instructions
Prepare the Meatballs
In a large bowl, mix together ground meat, breadcrumbs, onion, garlic, egg, parsley, cumin, cinnamon, salt, and pepper.
Roll into 1 to 1½ inch meatballs and set aside on a tray.
Brown the Meatballs
Heat a large skillet over medium heat with a little olive oil.
Brown the meatballs in batches (about 6–8 minutes total), turning to brown all sides. Remove and set aside.
They don’t need to cook through at this stage—just a nice sear.
Make the Sauce
In the same skillet, add a bit more oil if needed.
Sauté garlic for 30 seconds, then add tomato sauce, pomegranate molasses (or honey+balsamic), lemon juice, paprika, and coriander. Stir well.
Add water or broth and bring to a simmer.
Simmer Meatballs in Sauce
Return browned meatballs to the skillet.
Cover and simmer on low for 15–18 minutes, until meatballs are cooked through and sauce is glossy and slightly thickened.
Serve
Garnish with extra parsley or pomegranate arils if desired.
Serve with basmati rice, herbed couscous, flatbread, or as an appetizer.
Tips
Chill the Meatballs Before Cooking
Place shaped meatballs in the fridge for 15–20 minutes before browning. This helps them hold their shape and brown evenly.
Don’t Overcook the Sauce
Simmer the sauce just until it thickens and coats the meatballs. Over-reducing can make the sauce too sticky or overly sharp if using pomegranate molasses.
Taste the Sauce Before Adding Meatballs
Always adjust salt, sweetness, or acidity after the sauce comes together. If it’s too tart, add a splash of honey; if too sweet, add lemon or vinegar.
Grate the Onion
Using grated onion keeps the meatballs moist and adds flavor without leaving noticeable chunks.
Serve with Mediterranean Sides
Pair with:
Couscous or bulgur wheat
Greek salad
Garlicky hummus or tzatziki
Toasted pita or lavash
Variations
Try Ground Chicken or Turkey
For a lighter option, use ground chicken or turkey, but add an extra tablespoon of olive oil or a splash of milk to keep them juicy.
Add a Kick
Spice it up with:
1/2 tsp chili flakes or Aleppo pepper
A dash of hot sauce or harissa stirred into the sauce
Make It Tangier
For a brighter, tangier sauce:
Use more lemon juice
Add a spoonful of red wine vinegar or sumac
Make Them Mini for Appetizers
Roll into bite-sized meatballs and serve with toothpicks and a drizzle of sauce—great for gatherings and mezze platters.
Go Vegetarian
Use plant-based ground meat, lentil-walnut mixture, or even baked falafel balls for a vegetarian take. Use the same sauce—it pairs beautifully!
Q&A:
Can I make this recipe ahead of time?
Yes! You can:
Shape the meatballs and refrigerate for up to 24 hours.
Or fully cook and store them in the sauce—just reheat gently on the stove before serving.
Can I freeze these meatballs?
Definitely! Freeze cooked meatballs with sauce in an airtight container for up to 2 months. Thaw in the fridge overnight and reheat gently.
Is pomegranate molasses necessary?
It’s traditional and gives the dish its signature sweet-tangy balance, but you can substitute:
1 tbsp honey + 1 tbsp balsamic vinegar, or
Date syrup + lemon juice for similar depth.
What’s the best way to serve them?
As a main with rice, couscous, or flatbread
On skewers or toothpicks for appetizers
Alongside a mezze platter with hummus, olives, and roasted veggies
Nutrition Facts
Serving size: ~4–5 meatballs + sauce
(Values may vary based on meat and portion sizes)
Calories: 380
Protein: 22g
Fat: 23g
Saturated Fat: 7g
Carbohydrates: 18g
Sugars: 8g
Fiber: 2g
Sodium: 520mg
Iron: 15% DV
Vitamin C: 20% DV
Calcium: 6% DV
Rich in protein and iron, balanced with antioxidants from lemon and tomatoes.
Conclusion
These Mediterranean Sweet & Tangy Meatballs are an irresistible fusion of rich spices, bright herbs, and the perfectly balanced sweet-sour sauce. Whether served as a crowd-pleasing appetizer or a cozy main dish, they bring warmth, flavor, and flair to any table. With flexible ingredients and make-ahead potential, they’re both practical and impressive.
Try them once, and they’ll earn a permanent spot in your Mediterranean rotation!