Dinner

Meze Meatballs with Fresh Salad, Hummus, and Tzatziki in Pitta Bread Recipe

Name: Meze Meatballs with Fresh Salad, Hummus, and Tzatziki in Pitta Bread Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 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

ByNoah Steele January 16, 2026January 16, 2026

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Introduction

These Meze meatballs are a flavorful and satisfying dish inspired by Mediterranean flavors. Tender meatballs seasoned with herbs and spices pair perfectly with fresh salad, creamy hummus, and cool tzatziki. Ideal for a casual meal where everyone can assemble their own meatball pittas.

A deep blue plate is filled with several brown, crispy meatballs piled on top of a bed of fresh green cucumber chunks, thinly sliced purple onion rings, and halved red cherry tomatoes. Surrounding the plate are various small white bowls, one holding green olives, another with a creamy white sauce, and a third containing a smooth yellow hummus topped with green parsley, accompanied by a silver spoon with a wooden handle. Light-colored pita bread wedges are placed near the bowls on a white marbled surface covered with a yellow cloth. A glass of water with a slice of lemon adds a refreshing touch to the scene. 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: Put the breadcrumbs in a bowl and add the milk. Leave for 5 minutes, or until the milk has been absorbed.
Step 2: Add the beef or lamb mince, egg, dried oregano, chopped parsley, grated onion, and grated garlic to the soaked breadcrumbs. Season well with salt and pepper. Mix everything thoroughly by hand, then shape the mixture into meatballs slightly larger than a cherry tomato. You should have about 24 meatballs. Cover and chill for at least 30 minutes.

Step 3: When ready to cook, spread the plain flour in a shallow bowl. Roll each chilled meatball in the flour to coat evenly.
Step 4: 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.
Step 5: To serve, arrange the meatballs on a platter alongside a fresh salad made from cucumber, cherry tomatoes, and red onion. Place bowls of hummus and tzatziki nearby and toast the pittas. Let everyone assemble their own meatball kebabs by stuffing pittas with meatballs, salad, and dips.

Tips & Variations

For a lighter option, use lean beef or lamb mince and bake the meatballs instead of frying them.
Add a pinch of chili flakes to the meatball mix for a subtle heat.
Swap the flat-leaf parsley for fresh mint or dill for a different herbal note.

Serve with extra lemon wedges for squeezing over the assembled pittas.

Storage

Store any leftover cooked meatballs in an airtight container in the fridge for up to 2 days. Reheat gently in a pan or microwave until warmed through. Keep salad and dips separate to maintain freshness. Uncooked meatballs can be covered and chilled for up to 24 hours before cooking.

How to Serve

A blue plate is filled with layers starting with chopped cucumber pieces and thinly sliced purple onion rings arranged evenly at the bottom, topped with halved small red cherry tomatoes scattered around. On top of these vegetables, there are roughly twenty browned meatballs spread closely, giving a textured and warm look to the dish. Surrounding the main plate are several white bowls: one with green olives, another with yellow hummus topped with green parsley, and a third with white tzatziki sauce speckled with herbs. There is a stack of pita bread triangles placed on a yellow cloth beside the plates, a round pita on the upper right corner, and a green glass with water and a lemon wedge. The setting is on a white marbled textured surface. 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 the uncooked meatballs. Arrange them on a baking tray to freeze individually, then transfer to a freezer bag. They can be kept frozen for up to 3 months. Thaw overnight in the fridge before cooking.