Mediterranean Meatballs (sponsored by O-Live & Co.)

These mediterranean meatballs are made with Organic O-Live oil, Moroccan spices and served with a Moroccan tomato salad, yogurt, toasted pita and fresh herbs. 

This post has been sponsored by O-Live & Co. All thoughts and opinions are my own.

There’s something about meatballs that just feel special. I’m not sure if it’s their whimsical shape, the perfectly bite sized portions, or how fun they are to make… but whatever the reason, they’re usually a crowd pleaser. 

These mediterranean meatballs inspired by my dad’s kefta recipe are 100% worth the hype. Infused with loads of fresh herbs, egg, grated onion (this helps to keep them from drying out), breadcrumbs and of course salt and cumin, these are packed with Moroccan flavor. 

You could absolutely enjoy these as an appetizer dipped in tzatziki sauce or even some plain greek yogurt, but they really shine when served with a few favorites we all know and love (more on that soon). 

I'm also a huge fan of these dished over a bed of this turmeric basmati rice with some greek yogurt.

Baking meatballs in the oven 

There are plenty of perfectly efficient ways to cook your meatballs. Simmering them in sauce is always super yummy. I’ve also had delicious success in the air fryer and even out of a slow cooker. 

My favorite method for cooking meatballs? In the oven! 

It’s not fussy, takes about 15 minutes and requires basically no work. So allow me to introduce you to your new favorite way to bake meat.

We’re going to start by preheating the oven to 425. This nice hot temp allows the beef and/or lamb to cook fully through, while allowing a nice crisp exterior to develop. It’s really quite magical.

From there, all of your meatball ingredients go into a bowl to be tenderly mixed by your hands. Wear gloves if you’re a germaphobe like my husband or live life on the edge and use your bare hands. Just don’t use a spoon. 

Ingredients 

In case you’re planning to cook up these mediterranean meatballs tonight, here’s a start to your grocery list:

For the meatballs:

• O-Live Organic Olive Oil 
• 1 egg
• bread crumbs (I used gluten free bread crumbs) 
• 1 small red onion 
• 2 cloves garlic 
• flat leaf parsley 
• cilantro 
• salt 
• cumin
• 1 ½ lb ground beef or lamb (I used ¾ lb of each) 

To make the pitas:

• Pitas
• Plain greek yogurt
• Fresh dill 
• Tomatoes, cucumbers or my Moroccan Tomato Salad 

O-Live & Co. Organic Olive Oil

If you’re a regular here at Salima’s Kitchen, chances are you’ve heard me share about my friends over at O-Live & Co. a time or two (or three). 

This is a partnership I continue to get excited about for a couple of reasons. Not only do they have amazing quality products and a compassionate team of people working for them, they are seriously committed to sustainability. 

It’s not everyday you find companies that can do all 3. And their commitment to sustainability goes beyond sharing an annual earth day post and encouraging consumers to reuse their glass bottles. 

After the rise of the California wildfires in 2017 and 2018, O-Live & Co. partnered with One Tree Planted to commit to plant 1 tree for every bottle sold. Additionally, they have found a way to reuse every drop of water obtained in their extraction process, as well as every pound of waste product. They are the first olive oil company in history to be 100% carbon neutral.

So honestly, how could you not love this company? 

Delicious, high quality olive oil with organic options and you’re helping move the needle towards a more sustainable future? It’s a no brainer for me.

You can read more about O-Live & Co. and their commitment to sustainability here.

Here are some of my favorite recipes to use O-Live & Co. Olive Oil in:

• Crunchy Tuna Tostadas 
• Moroccan Lentil Salad
• French Onion Soup
• Moroccan Fava Bean Soup
• Loaded Cauliflower Soup
• Sheet Pan Steak Fajitas 

If you're looking for a new favorite oil, you can shop O-Live & Co. Olive Oil here!

Happy cooking!

Salima

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