Dinner

Meze Meatballs with Fresh Salad and Dips Recipe

Name: Meze Meatballs with Fresh Salad and Dips Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 42 min
Cuisine: Mediterranean
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

ByCleo Brixton January 30, 2026January 30, 2026

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Introduction

Meze meatballs are a delicious Mediterranean-inspired dish perfect for sharing. Made with tender beef or lamb and flavorful herbs, they pair wonderfully with fresh salad and creamy dips. This recipe invites you to create a fun, interactive meal with toasted pittas and vibrant accompaniments.

A white plate holds a pile of small, brown meatballs placed on a bed of mixed vegetables, including thick slices of purple onion, bright red cherry tomato halves, and chunks of green cucumber. Around the plate on a white marbled surface with a yellow cloth are several food items: to the left, a white bowl filled with creamy yellow hummus garnished with parsley and a wooden spoon resting inside, below it a smaller white bowl with white sauce that has small green bits, and stacked pieces of pita bread. To the right, a small white bowl contains green olives, and a whole round pita bread lies nearby with a yellow pepper grinder peeking in from the edge. A glass of water with a lemon slice on the rim is positioned above the plate. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Place the breadcrumbs in a bowl and pour over the milk. Leave to soak for 5 minutes, or until the milk is fully absorbed.
Step 2: Add the beef or lamb mince, egg, dried oregano, chopped parsley, grated onion, and grated garlic to the soaked breadcrumbs. Season generously with salt and pepper. Mix everything thoroughly with your hands.
Step 3: Shape the mixture into meatballs slightly larger than cherry tomatoes. You should end up with about 24 meatballs. Cover and chill for at least 30 minutes; they can be kept covered in the fridge for up to 24 hours.
Step 4: When ready to cook, pour the plain flour into a shallow bowl. Roll each meatball in the flour to coat evenly.
Step 5: 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 cooked through.
Step 6: Prepare a fresh salad by mixing the chopped cucumber, quartered cherry tomatoes, and sliced red onion.
Step 7: Toast the pittas until warm and slightly crisp.
Step 8: To serve, arrange the meatballs on a platter alongside the salad. Place bowls of hummus and tzatziki nearby and let everyone build their own meatball kebabs by stuffing the meatballs, salad, and dips into the toasted pittas.

Tips & Variations

For extra flavor, add a pinch of ground cumin or smoked paprika to the meat mixture.
If you prefer, swap the beef or lamb for turkey mince for a lighter option.
Use fresh herbs like mint or dill in the salad for a refreshing twist.
To make this gluten-free, substitute the breadcrumbs and flour with gluten-free alternatives and serve with gluten-free flatbreads.

Storage

Store any leftover cooked meatballs in an airtight container in the refrigerator for up to 2 days. Reheat gently in a frying pan over medium heat or in the microwave until warmed through. The salad is best made fresh, but the dips and pittas can be refrigerated separately for up to 3 days.

How to Serve

A deep blue plate holds a pile of golden-brown meatballs sitting on a bed of crisp, sliced red onions, quartered cherry tomatoes, and chopped green cucumbers, all mixed together. Around the plate, on a yellow cloth over a white marbled surface, there are pieces of triangular pita bread, a small white bowl of green olives, a white bowl of yellow hummus garnished with green parsley, and a white bowl of creamy white tahini sauce with small green herbs in it. A glass of water with a slice of lemon is also visible in the top left. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the meatballs?

Yes, you can freeze uncooked meatballs after shaping. Place them on a baking sheet to freeze individually then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the frying time.