Description
Delicious Meze Meatballs made with a flavorful blend of beef or lamb mince, herbs, and spices, served with fresh chopped salad, creamy hummus, and cooling tzatziki, all wrapped in warm toasted pittas for a perfect Mediterranean-inspired meal.
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
Sides
- Hummus
- Tzatziki
- 4 pittas
Instructions
- Soak Breadcrumbs: Put the breadcrumbs in a bowl and add the milk. Leave for 5 minutes, or until the milk has been absorbed fully.
- Mix Meatball Ingredients: Add the beef or lamb mince, egg, dried oregano, finely chopped parsley, grated onion, and grated garlic to the soaked breadcrumbs. Season well with salt and pepper. Mix everything thoroughly using your hands until well combined.
- Shape Meatballs: Shape the mixture into meatballs slightly larger than a cherry tomato, aiming for about 24 meatballs. Cover and chill them in the fridge for at least 30 minutes to firm up. They can be kept covered and chilled for up to 24 hours for convenience.
- Prepare for Cooking: When ready to cook, pour the plain flour into a shallow bowl. Roll each meatball lightly in the flour to coat all sides, setting them aside on a plate.
- Fry Meatballs: Heat the olive oil in a large frying pan over medium heat. Fry the meatballs for 10-12 minutes, gently rolling them around the pan so they brown evenly and cook through completely.
- Prepare Salad and Sides: While the meatballs cook, toss the chopped cucumber, quartered cherry tomatoes, and finely sliced red onion in a bowl to make the fresh salad. Toast the pittas until warm and slightly crispy.
- Serve: Arrange the cooked meatballs on a platter alongside the salad, bowls of hummus and tzatziki, and the toasted pittas. Allow everyone to assemble their own meatball kebabs, stuffing the pittas with meatballs, salad, and dips.
Notes
- Chilling the meatballs before cooking helps them hold their shape and improves texture.
- Use either beef or lamb mince based on your preference for a richer or milder flavor.
- To make it quicker, you can prepare the meatballs up to 24 hours in advance and store them in the fridge.
- Ensure to cook the meatballs thoroughly until browned and no longer pink inside for food safety.
- Serve with extra fresh herbs or a squeeze of lemon for added brightness if desired.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Mediterranean
Keywords: meze meatballs, Mediterranean meatballs, lamb meatballs, beef meatballs, homemade meatballs, meatball pita, easy dinner, Greek inspired recipes
