Mediterranean Meatballs, Hummus & Pickled Radishes Lunch
This Mediterranean Meatballs, Hummus & Pickled Radishes Lunch is a fresh, flavor-packed mealfeaturingjuicy Mediterranean-spiced meatballs, creamy hummus, and tangy pickled radishes forthe perfect balanceof savory, zesty, and refreshing flavors. Perfect for a healthy Mediterranean lunch, this easy and satisfying recipe brings together wholesome ingredients, vibrant colors, and delicious Mediterranean-inspired flavors in every bite.
What are Mediterranean meatballs made of?
Mediterranean meatballs are typically made with ground beef, lamb, or turkey, combined with garlic, onion, fresh parsley, oregano, cumin, breadcrumbs, and egg. They are often served with tzatziki sauce, pita bread, hummus, or a fresh Greek salad.
Can I use ground beef or ground lamb?
Yes! Ground beef, lamb, or a combination of both works well. Beef offers a classic savory flavor, while lamb adds a richer taste that pairs beautifully with Mediterranean herbs and spices.
How do I keep Mediterranean meatballs moist?
Avoid overmixing the meat, and use breadcrumbs with a little milk or water to retain moisture. Addinganegg and finely grated onion also helps create tender, juicy meatballs.
Can I make Mediterranean meatballs ahead of time?
Yes. You can prepare and shape the meatballs up to 24 hours in advance and store them coveredinthe refrigerator. You can also cook them ahead and reheat them before serving.
Can I freeze Mediterranean meatballs?
Yes! Freeze cooked, cooled meatballs in an airtight, freezer-safe container for up to 3 months forbestquality. Thaw them in the refrigerator overnight or reheat them directly from frozen until heated through.
What sauce goes best with Mediterranean meatballs?
Tzatziki is a popular choice because its cool, creamy yogurt and cucumber flavor balances thesavorymeatballs. You can also serve them with hummus, garlic yogurt sauce, tahini sauce, or a tomato-based Mediterranean sauce.
Cook with me!
Mediterranean Meatballs, Hummus & Pickled Radishes Lunch
Ingredients
For the Meatballs:
- 1 pound ground beef
- 4 garlic cloves minced
- 1/2 yellow onion finely chopped
- 1/2 cup panko breadcrumbs
- 1 large egg beaten
- 1 tablespoon honey
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cinnamon
- Olive oil for cooking
Options for Serving:
- Pickled radishes or pickled vegetables of choice, recipe below
- Hummus
- Cooked rice
- Lemon wedges
- Chopped parsley
- Roasted sweet potatoes
- Arugula side salad
For the Pickled Radishes:
- Radishes thinly sliced
- 1 part white vinegar to 1 part water or up the vinegar for more salty punch!
- Generous pinch of salt
- Generous spoonful of sugar
- Pink peppercorns
- Bay leaf or star anise
- Fennel seeds and/or coriander
Instructions
To Make the Meatballs:
- Preheat oven to 400F. Line a small baking pan with parchment paper and drizzle generously with olive oil. Set aside.
- In a large bowl, combine all meatball ingredients and mix just until combined. Shape into 10 to 12 medium-sized meatballs, about 3 to 4 tablespoons meat mixture per meatballs. Place on the prepared pan.
- Drizzle once more generously with olive oil.
- Bake on the middle rack for 18 to 20 minutes, until browned on top and internal temp reaches 165F. The larger the meatballs, the closer to 20 minutes it'll be.
To Make the Pickled Radishes:
- Add the thinly sliced radishes (or vegetable of choice) into a wide mouth glass jar. Add the aromatics (salt, sugar, pink peppercorns, fennel seeds, coriander, bay leaf and/or star anise). Cover half with white vinegar (or up to two-thirds for a more salty punch!) then the remainder with water. Cover tightly with the jar lid and place in the fridge for at least 2 hours (best overnight).
- If you want to quick pickle, add the vinegar and water to a small saucepan. Heat up until hot, then pour over the vegetables. Let sit at room temperature for 15 to 20 minutes. The fridge will provide the classic pickled “crunch” so place in there once the liquids have reached room temp.
To Serve:
- Enjoy the meatballs while warm over your pick of either hummus, rice, or sweet potatoes with the pickled radishes, chopped parsley, and lemon wedges.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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