Mediterranean Meatballs

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Mediterranean Meatballs
Recipe Type: Main
  • 1 lb. Ground turkey/beef/pork (or any combination of the three)
  • 1 med. Onion (any variety), chopped
  • 5 cloves chopped Garlic
  • 1 tblsp chopped Capers
  • 8 oz chopped Roasted bell peppers
  • 8 oz chopped Mushrooms
  • 1 cup Panko
  • 1 Egg
  • 1 tsp Cumin
  • 1 tsp Oregano
  • 1 tsp Herbes de Provence
  • 1 tsp Paprika
  • 3-tbsp Dijon Originale mustard
  • 1 tsp large grain salt
  • 1 tsp pepper
  • 2 tbsp ev olive oil
  • ½ cup dry white wine
  • Quinoa or fresh pasta of your choice
  • Cornichons for serving
  1. In heavy cast iron skillet, sauté in 1 tbsp EV olive oil: chopped med. Onion (any variety), cloves chopped Garlic , 1 tbsp chopped Capers, 8 oz chopped Roasted bell peppers, 8oz chopped Mushrooms
  2. Let mixture cool 5-10 mins.
  3. In a bowl, mix: 1lb. ground meat: (1 lb. Ground turkey or 1 lb. Ground beef), Sautéed ingredients, 1 cup Panko, 1 Egg, 1 tsp Cumin, 1 tsp Oregano, 1 tsp Herbes de Provence, 1 tsp Paprika, 1 tbsp Dijon mustard, 1 tsp large grain salt, 1 tsp pepper
  4. Form 1”-1.5” diam. meatballs of mixture.
  5. Brown the meatballs in same heavy skillet.
  6. Remove browned meatballs from heavy skillet and place in bowl.
  7. Add 2 tbsp of Dijon Originale mustard to warm meatballs making sure all meatballs a covered w/ Dijon mustard.
  8. In your heavy skillet add 1 tbsp ev olive oil
  9. Add Dijon Mustard covered meatballs.
  10. Brown again for approx. 5 mins.
  11. Deglaze w/ ½ cup dry white wine
  12. or
  13. ¼ cup Balsamic vinegar and ¼ cup chicken stock
  14. Let simmer until alcohol cooks off (if you use the white wine, 4 mins. approx.)
  15. Spoon meatballs over rice, quinoa, egg noodles or pasta of your choice
  16. Add a few Cornichons


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