Meze Meatballs with Fresh Salad and Dips Recipe

Introduction

These Meze Meatballs are a flavorful and satisfying dish inspired by Mediterranean cuisine. Juicy, herb-infused meatballs are served with fresh salad, creamy dips, and warm pitta bread, making them perfect for a shared meal with family or friends.

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 absorbed.
2. Step 2: Add the beef or lamb mince, egg, dried oregano, chopped parsley, grated onion, and grated garlic to the bowl. Season well with salt and pepper and mix everything thoroughly with your hands.
3. Step 3: Shape the mixture into meatballs slightly larger than a cherry tomato, aiming for about 24 meatballs in total. Cover the meatballs and chill them for at least 30 minutes. They can be kept covered and refrigerated for up to 24 hours before cooking.
4. Step 4: When ready to cook, tip the plain flour into a shallow bowl. Roll each meatball in the flour to lightly coat them.
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 fresh chopped salad made from cucumber, cherry tomatoes, and red onion. Place bowls of hummus and tzatziki on the table and toast the pittas.
7. Step 7: Let everyone assemble their own meatball kebabs by stuffing the meatballs, salad, and dips into the warm pittas.

Tips & Variations

• For a lighter option, use lean turkey mince instead of beef or lamb.
• If you like a bit of heat, add a pinch of chili flakes to the meat mixture.
• Fresh herbs like mint or dill can be added to the salad for extra freshness.
• These meatballs also work well with gluten-free breadcrumbs and flour if needed.

Storage

Store any leftover cooked meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave until warmed through. The uncooked meatballs can be kept covered and chilled for up to 24 hours before cooking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the meatballs in advance?

Yes, you can shape the meatballs and keep them covered in the fridge for up to 24 hours before cooking. This makes it easy to prepare ahead for gatherings.

What can I serve with these meatballs besides pitta bread?

They pair well with rice, couscous, or flatbreads. You can also serve them alongside roasted vegetables or a simple green salad for a complete meal.

Meze Meatballs with Fresh Salad and Dips Recipe

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★★★★★

4.8 from 85 reviews

These Meze Meatballs are a delicious Mediterranean-inspired dish featuring tender beef or lamb meatballs infused with oregano, garlic, and fresh parsley. Coated in flour and pan-fried until golden and juicy, they are served alongside a fresh cucumber, cherry tomato, and red onion salad with classic hummus and tzatziki dips, all wrapped up in warm toasted pitta breads. Perfect for a flavorful, communal meal.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 45 minutes
• Yield: 24 meatballs (serves 4) 1x
• Category: Main Course
• Method: Frying
• Cuisine: Mediterranean
• Diet: Halal

Ingredients

Scale 1x2x3x

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 & Accompaniments

• ½ cucumber, chopped into chunks
• 12 cherry tomatoes, quartered
• 1 red onion, finely sliced
• Hummus, for serving
• Tzatziki, for serving
• 4 pittas, toasted

Instructions

1. Prepare the breadcrumbs mixture: Place the breadcrumbs in a bowl and pour in the milk. Leave the mixture to soak for about 5 minutes until the milk is fully absorbed by the breadcrumbs.
2. Mix the meatball ingredients: Add the beef or lamb mince, egg, dried oregano, chopped parsley, grated onion, and grated garlic into the soaked breadcrumbs. Season well with salt and pepper, then mix everything thoroughly using your hands to combine all ingredients evenly.
3. Shape and chill the meatballs: Form the mixture into meatballs roughly the size of a cherry tomato, aiming to make about 24 in total. Cover the meatballs and chill in the refrigerator for at least 30 minutes to let the flavors meld; they can be kept chilled up to 24 hours if prepared ahead.
4. Coat meatballs with flour: Before cooking, pour the plain flour into a shallow bowl and roll each chilled meatball in the flour to give them a light, even coating which will help achieve a nice golden crust when fried.
5. Fry the meatballs: Heat the olive oil in a large frying pan over medium heat. Add the floured meatballs and cook for 10-12 minutes, turning them regularly to ensure all sides brown evenly and the meatballs are cooked through.
6. Prepare the salad: While the meatballs cook, combine the chopped cucumber, quartered cherry tomatoes, and sliced red onion in a bowl to create a fresh, colorful salad to accompany the meatballs.
7. Serve: Arrange the cooked meatballs on a platter alongside the chopped salad and bowls of hummus and tzatziki. Toast the pitta breads and let everyone assemble their own meatball kebabs by stuffing the meatballs, salad, and dips inside the pitta pockets.

Notes

• You can substitute lamb for beef or vice versa depending on your preference.
• For a leaner dish, use lean mince and less oil for frying.
• Chilling the meatballs before frying makes them firmer and easier to handle.
• Make sure the meatballs are evenly cooked by turning regularly and not overcrowding the pan.
• The salad and dips add refreshing contrast and richness; feel free to add other fresh herbs like mint.
• Leftover meatballs taste great cold or reheated and can be used in wraps or salads.

Keywords: Meze, Meatballs, Mediterranean, Beef meatballs, Lamb meatballs, Fried meatballs, Easy dinner, Pitta bread, Hummus dip, Tzatziki sauce