Meze Meatballs with Fresh Salad, Hummus, and Tzatziki in Pita Recipe

Introduction

These Meze meatballs are a flavorful and easy-to-make dish inspired by Mediterranean cuisine. Packed with herbs and spices, they pair beautifully with fresh salad, creamy dips, and warm pittas for a delightful shared meal.

Ingredients

• 100g breadcrumbs
• 50ml milk
• 400g beef or lamb mince
• 1 egg
• 2 tsp dried oregano
• Small bunch of flat-leaf parsley, finely chopped
• 1 onion, coarsely grated
• 2 garlic cloves, finely grated
• 2 tbsp plain flour
• 2 tbsp olive oil
• ½ cucumber, chopped into chunks
• 12 cherry tomatoes, quartered
• 1 red onion, finely sliced
• Hummus
• Tzatziki
• 4 pittas

Instructions

1. Step 1: Put the breadcrumbs in a bowl and add the milk. Leave for 5 minutes, or until the milk has been absorbed.
2. Step 2: Add the mince, egg, oregano, parsley, grated onion, and garlic to the soaked breadcrumbs. Season well with salt and pepper, then mix everything thoroughly with your hands.
3. Step 3: Shape the mixture into meatballs slightly larger than cherry tomatoes. You should have about 24 meatballs. Cover and chill them for at least 30 minutes (can be kept covered and chilled for up to 24 hours).
4. Step 4: When ready to cook, place the flour in a shallow bowl. Roll each meatball in the flour to coat evenly.
5. Step 5: Heat the olive oil in a large frying pan over medium heat. Fry the meatballs for 10–12 minutes, turning them regularly until browned on all sides and cooked through.
6. Step 6: To serve, arrange the meatballs on a platter alongside a fresh salad made from cucumber, cherry tomatoes, and red onion. Add bowls of hummus and tzatziki, and toast the pittas.
7. Step 7: Let everyone assemble their own meatball kebabs by stuffing the meatballs, salad, and dips into the warm pittas.

Tips & Variations

• For extra flavor, try adding a pinch of ground cumin or smoked paprika to the meat mix.
• Use wholemeal breadcrumbs for a heartier texture and added fiber.
• If preferred, grill the meatballs instead of frying for a lighter option.
• Replace the beef or lamb with chicken mince for a milder taste.

Storage

Store any leftover cooked meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a frying pan or microwave until hot throughout. The uncooked meatballs can be kept covered and chilled for up to 24 hours before cooking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the meatballs?

Yes, you can freeze the uncooked meatballs. Place them on a baking tray to freeze individually, then transfer to a freezer bag. They will keep for up to 3 months. Thaw in the refrigerator overnight before cooking.

What can I serve instead of pittas?

If you don’t have pittas, flatbreads or wraps work well too. You can also enjoy the meatballs with rice or a simple green salad for a low-carb meal.

Meze Meatballs with Fresh Salad, Hummus, and Tzatziki in Pita Recipe

Print Recipe

★★★★★

4.9 from 743 reviews

A delicious Mediterranean-inspired recipe featuring tender meze meatballs made with beef or lamb, infused with herbs and spices, lightly coated in flour, and pan-fried to golden perfection. Served with fresh cucumber, cherry tomato, and red onion salad, alongside creamy hummus and tzatziki, and warm toasted pittas for a satisfying and interactive mealtime experience.

• Author: Zane
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 meatballs 1x
• Category: Main Course
• Method: Frying
• Cuisine: Mediterranean

Ingredients

Scale 1x2x3x

Meatballs

• 100g breadcrumbs
• 50ml milk
• 400g beef or lamb mince
• 1 egg
• 2 tsp dried oregano
• small bunch of flat-leaf parsley, finely chopped
• 1 onion, coarsely grated
• 2 garlic cloves, finely grated
• 2 tbsp plain flour
• 2 tbsp olive oil
• Salt and freshly ground black pepper, to taste

Salad

• ½ cucumber, chopped into chunks
• 12 cherry tomatoes, quartered
• 1 red onion, finely sliced

To Serve

• Hummus
• Tzatziki
• 4 pittas, toasted

Instructions

1. Soak breadcrumbs: Place the breadcrumbs in a bowl and pour over the milk. Let it soak for 5 minutes or until the milk is fully absorbed.
2. Mix meatball ingredients: Add the beef or lamb mince, egg, dried oregano, finely chopped flat-leaf parsley, coarsely grated onion, finely grated garlic cloves, salt, and pepper into the soaked breadcrumbs. Mix everything thoroughly with your hands until well combined.
3. Shape meatballs: Shape the mixture into meatballs roughly a bit larger than a cherry tomato. You should have about 24 meatballs. Cover and refrigerate them for at least 30 minutes to firm up. They can be kept chilled and covered for up to 24 hours if preparing ahead.
4. Prepare flour coating: When ready to cook, pour the plain flour into a shallow bowl. Roll each meatball in the flour to coat evenly.
5. Fry meatballs: Heat the olive oil in a large frying pan over medium heat. Fry the floured meatballs for 10-12 minutes, turning frequently to ensure they brown evenly on all sides and are cooked through.
6. Prepare salad: While the meatballs cook, combine the chopped cucumber, quartered cherry tomatoes, and finely sliced red onion in a serving bowl to create a fresh salad.
7. Serve: Arrange the cooked meatballs on a platter alongside the fresh salad. Provide bowls of hummus and tzatziki, along with toasted pittas for everyone to make their own meatball kebabs by stuffing the meatballs, salad, and dips into the pittas.

Notes

• Use either beef or lamb mince based on your preference for flavor.
• Chilling the meatballs before cooking helps them hold together during frying.
• The flour coating adds a delicious crust and helps seal in moisture.
• Ensure meatballs are cooked through by frying until golden brown and no longer pink inside.
• Serve with warm toasted pittas and dips to create a fun, interactive meal.
• Leftover meatballs can be stored in an airtight container in the fridge for up to 2 days.

Keywords: meze, meatballs, Mediterranean, beef meatballs, lamb meatballs, pan-fried meatballs, hummus, tzatziki, pita bread, fresh salad