Meze Meatballs with Tzatziki, Hummus, and Pitta Recipe

Introduction

These meze meatballs are a delicious and flavorful addition to any meal, perfect for sharing or serving as a main course. Made with tender beef or lamb, fresh herbs, and aromatic spices, they pair beautifully with refreshing salads and creamy dips.

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 fully absorbed.
2. Step 2: Add the beef or lamb mince, egg, dried oregano, chopped parsley, grated onion, and grated garlic to the breadcrumb mixture. 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, aiming for about 24 meatballs. Cover and chill them for at least 30 minutes. They can be kept covered and chilled for up to 24 hours if preparing ahead.
4. Step 4: When ready to cook, place the plain 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 frequently until they are browned on all sides and cooked through.
6. Step 6: To serve, arrange the meatballs on a platter alongside a salad made from the chopped cucumber, quartered cherry tomatoes, and finely sliced red onion. Add bowls of hummus and tzatziki for dipping.
7. Step 7: Toast the pittas and let everyone build their own meatball kebabs by stuffing the meatballs, salad, and dips into the warm pittas.

Tips & Variations

• Use a mix of beef and lamb for richer flavor or stick to one type depending on your preference.
• If you prefer a spicier meatball, add a pinch of chili flakes or ground cumin to the mixture.
• Fresh herbs like mint or dill can be added to the salad for extra brightness.
• Serve with warm flatbreads like lavash or naan if pittas aren’t available.

Storage

Store any uncooked meatballs covered in the fridge for up to 24 hours before cooking. Cooked meatballs can be refrigerated in an airtight container for 2–3 days. Reheat gently in a pan or microwave until warmed through to avoid drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these meatballs?

Yes, you can freeze uncooked meatballs. Place them on a baking tray lined with parchment, freeze until solid, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the cooking time.

What can I use instead of breadcrumbs?

If you don’t have breadcrumbs, you can substitute with crushed crackers, oats, or soaked white bread without crusts. Just make sure to soak them in milk to keep the meatballs moist.

Meze Meatballs with Tzatziki, Hummus, and Pitta Recipe

Print Recipe

★★★★★

4.8 from 93 reviews

These Meze Meatballs are a flavorful Mediterranean-inspired dish featuring tender beef or lamb meatballs seasoned with oregano, garlic, and fresh parsley. Coated in flour and pan-fried to a golden brown, they are served with a refreshing cucumber and tomato salad, creamy hummus, tangy tzatziki, and warm toasted pittas for a perfect customizable kebab experience.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 meatballs, serves 4 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

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: Put the breadcrumbs in a bowl and add the milk. Leave for 5 minutes until the milk has been absorbed completely.
2. Prepare Meatball Mixture: Add the beef or lamb mince, egg, dried oregano, finely chopped flat-leaf parsley, coarsely grated onion, and finely grated garlic to the soaked breadcrumbs. Season well with salt and pepper. Mix everything thoroughly using your hands until well combined.
3. Shape Meatballs and Chill: Shape the mixture into meatballs slightly larger than a cherry tomato, about 24 in total. Cover and chill the meatballs for at least 30 minutes; they can be refrigerated covered for up to 24 hours before cooking.
4. Coat Meatballs with Flour: When ready to cook, tip the plain flour into a shallow bowl. Roll each chilled meatball in the flour to coat evenly.
5. Pan-Fry Meatballs: Heat the olive oil in a large frying pan over medium heat. Fry the meatballs for 10-12 minutes, turning frequently to brown all sides and ensure they are fully cooked through.
6. Prepare Salad and Serve: Arrange the fried meatballs on a platter alongside a fresh salad made from chopped cucumber, quartered cherry tomatoes, and finely sliced red onion. Serve with bowls of hummus and tzatziki, and warm, toasted pittas. Let everyone assemble their own meatball kebabs by stuffing the meatballs, salad, and dips into the pittas.

Notes

• For best flavor, allow the meatballs to chill before cooking; this helps them hold together better during frying.
• You can substitute beef or lamb mince with a mixture of both for a richer taste.
• If desired, add a pinch of chili flakes to the meatball mix for a spicy kick.
• Toast the pittas just before serving to keep them warm and soft.
• The leftovers can be stored in the refrigerator for up to 2 days and reheated gently.

Keywords: meze meatballs, Mediterranean meatballs, pan-fried meatballs, lamb meatballs, beef meatballs, hummus, tzatziki, pita kebabs, easy meatball recipe