Description
These Meze meatballs are a delicious Mediterranean-inspired dish featuring tender beef or lamb meatballs seasoned with oregano, garlic, and parsley. They are lightly coated in flour and pan-fried to golden perfection, then served with a fresh cucumber, cherry tomato, and red onion salad, accompanied by creamy hummus, cool tzatziki, and warm toasted pittas. Perfect for a flavorful, interactive 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
To Serve
- 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 completely, creating a soft breadcrumb mixture which adds moisture to the meatballs.
- Mix Meatball Ingredients: 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 to combine all ingredients evenly.
- Shape Meatballs: Take portions of the mixture and shape them into meatballs slightly larger than a cherry tomato. You should get approximately 24 meatballs. Cover and chill them for at least 30 minutes to help them firm up and develop flavor. They can be kept chilled and covered for up to 24 hours if prepared in advance.
- Prepare for Cooking: Place the plain flour in a shallow bowl. Roll each chilled meatball in the flour to coat them lightly, which assists in browning and creates a slight crust during frying.
- Fry Meatballs: Heat the olive oil in a large frying pan over medium heat. Fry the floured meatballs for 10-12 minutes, turning regularly to ensure they brown evenly on all sides and are cooked through internally.
- Prepare Salad and Serve: While the meatballs are cooking, arrange the chopped cucumber, quartered cherry tomatoes, and finely sliced red onion in a bowl to make a fresh salad. Toast the pittas until warm and slightly crispy. To serve, place the meatballs on a platter alongside the salad, with bowls of hummus and tzatziki. Let everyone assemble their own meatball kebabs by stuffing the meatballs, salad, and dips into the warm pittas.
Notes
- For extra flavor, you can add a pinch of ground cumin to the meatball mixture.
- Be careful not to overcrowd the frying pan to allow even cooking and browning.
- Leftover meatballs can be stored in the fridge for up to 2 days and reheated gently in a pan or oven.
- Serve with fresh lemon wedges for a zesty touch if desired.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
Keywords: meze meatballs, Mediterranean meatballs, pan-fried meatballs, lamb meatballs, beef meatballs, meatball pita kebab, hummus, tzatziki, easy Mediterranean recipe
