Meze Meatballs with Fresh Salad, Hummus, and Tzatziki in Pitta Recipe
Introduction
Meze meatballs are a delicious Mediterranean-inspired dish bursting with fresh herbs and spices. These tender, flavorful meatballs served with crisp salad and creamy dips make a perfect shareable meal or casual dinner. They bring a vibrant taste of the Mediterranean to your table with ease.
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
- Step 1: Put the breadcrumbs in a bowl and add the milk. Leave for 5 minutes, or until the milk has been absorbed.
- Step 2: Add the beef or lamb mince, egg, dried oregano, chopped parsley, grated onion, and grated garlic to the soaked breadcrumbs. Season well with salt and pepper. Mix everything thoroughly with your hands.
- Step 3: Shape the mixture into meatballs slightly larger than a cherry tomato, yielding about 24 meatballs. Cover and chill for at least 30 minutes. They can be kept covered and chilled for up to 24 hours if needed.
- Step 4: When ready to cook, pour the plain flour into a shallow bowl. Roll each meatball in the flour to coat evenly.
- Step 5: Heat the olive oil in a large frying pan over medium heat. Fry the meatballs for 10-12 minutes, turning frequently so they brown on all sides and cook through.
- Step 6: To serve, arrange the meatballs on a platter alongside a salad made with cucumber chunks, quartered cherry tomatoes, and finely sliced red onion. Place bowls of hummus and tzatziki nearby.
- Step 7: Toast the pittas and let everyone assemble their own meatball kebabs by stuffing the meatballs, salad, and dips inside.
Tips & Variations
- For extra flavor, add a pinch of ground cumin or cinnamon to the meat mixture.
- You can substitute beef or lamb mince with a mix of pork and veal for a lighter touch.
- Try swapping flat-leaf parsley with fresh mint or dill to change the herb profile.
- If you prefer baked meatballs, place them on a lined baking tray and bake at 200°C (400°F) for 15-20 minutes, turning halfway.
Storage
Store cooked meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a frying pan over low heat or in the microwave until warmed through. The salad and dips are best served fresh, but leftovers can be stored separately in the fridge for 1-2 days.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use gluten-free breadcrumbs?
Yes, gluten-free breadcrumbs work well as a substitute to keep this recipe suitable for gluten intolerances.
Can meatballs be frozen?
Absolutely. Shape and chill the raw meatballs, then freeze them on a baking tray before transferring to a freezer bag. Cook from frozen, adding a few extra minutes to the cooking time.
PrintMeze Meatballs with Fresh Salad, Hummus, and Tzatziki in Pitta Recipe
Delicious and aromatic Meze Meatballs made with minced beef or lamb, infused with oregano, garlic, and parsley, served with fresh cucumber, cherry tomato salad, and classic Mediterranean dips like hummus and tzatziki. Perfect for a casual meal where everyone can assemble their own flavorful meatball kebabs in toasted pitta bread.
- Prep Time: 40 mins
- Cook Time: 12 mins
- Total Time: 52 mins
- Yield: 24 meatballs, serves 4 1x
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
Ingredients
Meatballs
- 100g breadcrumbs
- 50ml milk
- 400g beef or lamb mince
- 1 egg
- 2 tsp dried oregano
- Small bunch flat-leaf parsley, finely chopped
- 1 onion, coarsely grated
- 2 garlic cloves, finely grated
- 2 tbsp plain flour
- 2 tbsp olive oil
Salad
- ½ cucumber, chopped into chunks
- 12 cherry tomatoes, quartered
- 1 red onion, finely sliced
To Serve
- Hummus
- Tzatziki
- 4 pittas
Instructions
- Soak breadcrumbs: Put the breadcrumbs in a bowl and pour over the milk. Leave for 5 minutes until the milk is absorbed to soften the breadcrumbs.
- Prepare meatball mixture: Add the beef or lamb mince, egg, dried oregano, finely chopped parsley, coarsely grated onion, and finely grated garlic to the soaked breadcrumbs. Season generously with salt and pepper. Mix everything thoroughly by hand until well combined.
- Shape meatballs and chill: Shape the mixture into meatballs slightly larger than cherry tomatoes, about 24 in total. Cover and chill the meatballs in the refrigerator for at least 30 minutes to firm up. They can be kept chilled for up to 24 hours before cooking.
- Coat meatballs: When ready to cook, place the plain flour in a shallow bowl. Roll each chilled meatball in the flour to evenly coat them, which helps create a golden crust when cooking.
- Cook meatballs: Heat the olive oil in a large frying pan over medium heat. Fry the floured meatballs for 10-12 minutes, turning frequently to brown all sides and ensure they are cooked through.
- Prepare salad: Meanwhile, combine the chopped cucumber, quartered cherry tomatoes, and finely sliced red onion to make a fresh salad to accompany the meatballs.
- Serve: Arrange the cooked meatballs on a platter alongside the fresh salad, bowls of hummus and tzatziki, and toasted pittas. Let everyone assemble their own meatball kebabs, stuffing the pittas with meatballs, salad, and dips.
Notes
- Use either beef or lamb mince depending on your preference; lamb gives a richer flavor.
- Ensure meatballs are cooked thoroughly by frying until nicely browned and no longer pink inside.
- Chilling the meatball mixture before cooking helps them hold their shape better when frying.
- You can prepare the meatballs a day ahead and keep refrigerated to save time on the day of serving.
- Toast pittas just before serving for the best texture and warmth.
Keywords: meze meatballs, Mediterranean meatballs, lamb meatballs, beef meatballs, homemade meatballs, pitta kebab, hummus, tzatziki, easy dinner recipe
