Meze Meatballs with Fresh Salad, Hummus, and Tzatziki in Pita Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Prepare flour coating: When ready to cook, pour the plain flour into a shallow bowl. Roll each meatball in the flour to coat evenly.
- 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.
- 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.
- 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
