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Skillet Marbella Meatballs

May 8, 2022
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With juicy seared meatballs, a tangy yet sweet red wine vinegar sauce, and all the buttery olives: these Skillet Marbella Meatballs are my revamped version of the coziest dinner.

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Growing up, Chicken Marbella was a staple in my house. Still, I have to admit that it always kind of reminded me of old people’s food. Like, chicken baked with prunes? No thanks. And, in all honesty, it’s not the most colorful dish out there. If you aren’t familiar, Chicken Marbella is classically a marinated chicken baked with some type of briney component and a sweet brown sugar sauce. To be honest, it’s quite delicious. Thus, in whipping up this Skillet Marbella Meatballs recipe, I sought to take this tasty classic and put more of a… well… youthful spin on it. Something that the family is excited to eat, ya know? And, by throwing together these traditional flavors with extra Castelevtrano olives, a super briney and sweet sauce, and skillet seared meatballs, I think it’s safe to say I achieved my goal. These Skillet Marbella Meatballs are truly a game-changing dinner.

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the breakdown…

The best part about these Skillet Marbella Meatballs is just how easy they are to throw together. With just a simple sauce, some juicy meatballs, and whatever base you want to throw them together over, this dinner can be ready in just a matter of minutes. To start things off, I like to get the sauce all prepared. Once you get cooking, everything moves pretty fast, so it’s just better to get things going ahead of time. This is a very classic Chicken Marbella sauce… with just a few twists, of course. Start off with a simple base of red wine vinegar, olive oil, and white wine. Any dry white wine will work here, but it’s imperative that you use a good, flavorful olive oil. This really takes the flavors above and beyond.

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the “Marbella” of it…

To that base, go ahead and throw in some capers, some caper juice, and some castelvetrano olives for the briney components. Tbh, with all these bulkier ingredients, this is honestly less of a sauce and more of a mixture… but there’s no need to get too technical. Really, you just have to get those salty briney flavors in there somehow. Castelvetrano olives are my favorite olive, as they are pretty mild in flavor (making for a great pairing with the strong capers), yet have such a delicious buttery texture. If you’ve never tried them, you have to get on it. That being said, any green olive will work nicely here… so go with what you love!

a little sweetness…

Next up for these Skillet Marbella Meatballs, you have to mix all of the sweeter components into the “sauce.” I’m talking a good bit of brown sugar and some pitted prunes. The prunes can be substituted with just about any dried fruit, but prunes are typical. As for the brown sugar? It’s just delicious when it cooks over the meatballs. It almost forms a glaze of sorts. So, while I usually say that honey or maple syrup makes for a good substitute, I wouldn’t do that here. Just trust me on this one. Plus, while many Chicken Marbella recipes call for cups on cups of sugar, I only opt to use a few tbsp. This keeps things a bit more “modernized” if you will… I mean, I’m team spice all the way! Hence, the next step is to throw in some salt, pepper, red pepper flakes, and garlic. The dream team of tasty flavors, if you ask me. 

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the meatballs…

Mix up that delicious marbella sauce then get moving onto the meatballs! These are really a very typical On Annie’s Menu meatball recipe. You can use just about any meat you would like, although, if you use beef, you may have to use a bit of extra panko to hold things together. Really, though, with the egg, some fresh parsley, and just a few spices, the mixture never fails to create the perfect moist meatball. So, mix everything up then roll them into even sized balls. Golf ball sized meatballs are usually my fav. Then, heat a bit of olive oil over the stovetop until it gets super hot. The hotter the oil, the better crisp on the outside of your meatballs. And what’s better than a juicy meatball interior and a crispy crunchy outside??? Nothing, that’s what. So give those meatballs a good sear before cooking them down in all that sauce.

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how to serve them up…

To finish up this Skillet Marbella Meatballs recipe, I threw a few serving suggestions at the bottom of this one. Creamy Mashed Cauliflower, Mashed Potatoes, Orzo, Egg Noodles, Rice, Cauliflower Rice, or Couscous are all delicious options as a base. You could even serve these up as they are, though… or maybe over a sauteed spinach?? The sauce is delicious, so I love to choose a starchy base that can scoop up all those flavors. Then, garnish everything with some toasted almonds for a bit of a crunch and some parsley for a bit of freshness. And just like that… dinner is served! This Skillet Marbella Meatballs recipe truly makes for the best weeknight dinner any time of the year. It’s super cozy, yet still incredibly light. Oh, and everyone loves it!! You’ve just gotta make this one. 

I hope you love this Skillet Marbella Meatballs recipe as much as I do! Let me know what you think in the comments below:))

Skillet Marbella Meatballs
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Skillet Marbella Meatballs

Recipe by Annie PatrickCourse: Main CourseCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

46

minutes
Cooking time

14

minutes
Total time

25

minutes

With juicy seared meatballs, a tangy yet sweet red wine vinegar sauce, and all the buttery olives: these Skillet Marbella Meatballs are my revamped version of the coziest dinner.

Ingredients

  • ¼ cup red wine vinegar

  • ¼ cup olive oil

  • ½ cup white wine*

  • 2 tbsp capers + 1 tbsp caper juice

  • 3 tbsp brown sugar, packed

  • 3 cloves garlic, minced

  • Salt and pepper, to taste

  • Red pepper flakes, to taste

  • ¾ cup castelvetrano olives, roughly chopped

  • ½ cup pitted prunes, roughly chopped*

  • meatballs:

  • 1 lb ground chicken, turkey, or lean beef

  • ⅓ cup panko breadcrumbs

  • 1 egg

  • 1 tbsp milk

  • ¼ cup fresh parsley

  • 1 tsp dried oregano

  • 1 tsp paprika

  • ½ tsp salt

  • Freshly ground pepper

  • assembly:

  • 2 tbsp olive oil

  • Fresh parsley, to garnish

  • Toasted slivered almonds, to garnish

  • Serving suggestions: Creamy Mashed Cauliflower, Mashed Potatoes, Orzo, Egg Noodles, Rice, Cauliflower Rice, or Couscous

Instructions

  • In a medium bowl, whisk the red wine vinegar, olive oil, white wine, capers, caper juice, brown sugar, garlic, salt, pepper, and red pepper flakes until combined. Mix in the olives and pitted prunes.
  • In a separate medium bowl, mix all of the meatball ingredients until combined. Roll the meatballs into 16-18 1-inch balls and set aside.
  • In a large skillet, heat the 2 tbsp olive oil over medium-high heat. Once hot, toss the meatballs into the oil and sear for 1-2 minutes on each side. Then, pour the marbella sauce mixture over top. Bring the liquids to a boil, then reduce the heat to medium-low. Cover the skillet with a lid, and let the meatballs simmer in the sauce for 8-10 minutes, or until the meat is cooked through and the sauce has thickened.
  • Serve your meatballs over a starch of your choice (or as they are) and sprinkle with some toasted almonds and fresh parsley. Enjoy!

Notes

  • The type of white wine you use isn’t too important, so long as it is a drier wine. Pinot grigio or sauvignon blanc are usually good for cooking. 
  • You can substitute the prunes with figs, raisins, or another dried fruit. Likewise, any green olive will work. 
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