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North African Meatballs with Prunes and Pine Nuts
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4.67 from 3 votes

North African Meatballs with California Prunes and Pine Nuts

Servings 4
Calories 528kcal


  • ½ pound lean ground beef
  • ½ pound ground pork
  • 1 egg beaten
  • 1 cup Italian seasoned bread crumbs can use gluten-free
  • 4 cloves garlic minced (divided)
  • 1 yellow onion minced (divided)
  • 1 Tablespoon Italian seasoning
  • 2 Tablespoons avocado oil or olive oil
  • ½ cup dry white wine
  • 2 cups chicken stock
  • 10 prunes quartered
  • 1 lemon juiced
  • cup pine nuts
  • 1 handful chopped parsley
  • Optional: plain Greek yogurt and lemon wedges for serving


  • Combine the beef, pork, egg, breadcrumbs, 1 clove garlic, 1/2 the onion, and Italian seasoning in a large bowl. Use your hands to mix everything together, taking care not to overwork the meat. Divide into 12 rounds.
  • Heat the oil in a large skillet over medium-high heat. Add the meatballs and cook for 3 minutes on each side, or until browned. Transfer to a plate. 
  • Add the remaining onion and garlic to the skillet and cook 2-3 minutes, or until softened. Stir in the wine, if using, and cook until nearly all evaporated, scraping up any browned bits from the bottom of the pan. Whisk in the chicken broth and lemon juice. Add the meatballs and prunes and bring to a simmer. Cook 20 minutes, or until the meatballs are cooked through and the sauce is reduced. 
  • Season to taste with salt and pepper. Stir in the pine nuts and sprinkle with parsley. If desired, serve with yogurt and lemon wedges. 


If you prefer, you can use 1 pound of beef instead of half beef and half pork. 
For a gluten-free version, use gluten-free bread crumbs and serve over rice. 


Calories: 528kcal | Protein: 23g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 95mg | Fiber: 1g | Sugar: 6g