Mediterranean Meatballs as served at Blackbird Woodfire in Fargo, North Dakota as seen on Food Network's Diners, Drive-Ins and Dives episode DV3401H.
Recipe courtesy of Blackbird Woodfire

Mediterranean Meatballs

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  • Level: Easy
  • Total: 45 min
  • Active: 15 min
  • Yield: 5 to 7 servings
  • Nutrition Info





  1. 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.
  2. For the meatballs: Preheat the oven to 425 degrees F.
  3. 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.