Description
These Meze meatballs are a flavorful Mediterranean dish made with beef or lamb mince, infused with oregano, parsley, garlic, and onion, then lightly coated in flour and pan-fried to golden perfection. Served alongside a fresh cucumber and tomato salad, creamy hummus, tangy tzatziki, and warm toasted pittas, they make a perfect shareable meal full of vibrant textures and tastes.
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 fully absorbed, to create a soft base for the meatballs.
- Mix Meatball Ingredients: Add the beef or lamb mince, egg, dried oregano, finely chopped parsley, coarsely grated onion, and finely grated garlic to the soaked breadcrumbs. Season well with salt and pepper. Mix everything thoroughly with your hands to combine evenly.
- Shape and Chill Meatballs: Shape the mixture into meatballs about a bit larger than a cherry tomato (approximately 24 meatballs). Cover them and chill in the refrigerator for at least 30 minutes to firm up the mixture and develop flavor. They can be kept chilled for up to 24 hours before cooking.
- Prepare for Cooking: When ready to cook, place the plain flour in a shallow bowl. Roll each chilled meatball in the flour to coat lightly, which helps to create a crispy exterior when fried.
- Fry the Meatballs: Heat the olive oil in a large frying pan over medium heat. Add the floured meatballs and fry for 10-12 minutes, turning frequently to brown them evenly on all sides and cook through. The meatballs should be nicely browned and cooked inside.
- Prepare Salad: While meatballs cook, combine chopped cucumber, quartered cherry tomatoes, and finely sliced red onion in a bowl to make a fresh salad to accompany the meatballs.
- Serve: Arrange the cooked meatballs on a platter with the salad, bowls of hummus and tzatziki. Toast the pittas and serve alongside, allowing everyone to assemble their own meatball kebabs with meatballs, salad, and dips stuffed into the warm pitta breads.
Notes
- Chilling the meatballs before cooking helps them hold together better during frying.
- Using a mix of beef and lamb mince can add depth of flavor.
- Make sure to roll the meatballs evenly in flour for a consistent crispy coating.
- Toasting the pittas enhances texture and flavor for serving.
- Leftover cooked meatballs can be refrigerated for up to 3 days and reheated gently in a pan or oven.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
Keywords: Meze meatballs, Mediterranean recipe, fried meatballs, lamb meatballs, beef meatballs, homemade meatballs, hummus, tzatziki, Greek-style kebab
