Meze Meatballs with Tzatziki, Hummus, and Pitta Recipe
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.
- 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
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
- Soak Breadcrumbs: Put the breadcrumbs in a bowl and add the milk. Leave for 5 minutes until the milk has been absorbed completely.
- 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.
- 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.
- 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.
- 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.
- 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
