Mediterranean Meatballs

  • Author: Salima Benkhalti
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 inutes
  • Yield: 3-4 servings 1x
  • Category: Dinner, Lunch, Meatballs
  • Method: Baked
  • Cuisine: Moroccan, Mediterranean



For the meatballs:

  • 3 tbsp O-Live Organic Olive Oil
  • 1 egg
  • ½ cup bread crumbs (I’m using gluten free bread crumbs)
  • ½ small red onion (grated)
  • ¼ cup flat leaf parsley (minced)
  • ¼ cup cilantro (minced)
  • 2 tsp salt
  • 2 tsp cumin
  • 1 ½ lb ground beef or lamb (I’m using ¾ lb of each)

To make the pitas:




  1. Start by preheating the oven to 425 degrees. In a large bowl combine all ingredients for the meatballs and mix well with your hands until everything is evenly mixed.
  2. Using your hands or a cookie scooper, scoop balls of the meatball mixture and roll into 2 inch wide balls. Arrange meatballs on a parchment lined baking sheet and bake for 15-20 minutes or until cooked to an internal temperature of 160.
  3. To make the pitas, toast pita bread in a pan or in the oven to warm. Next, spread a thick layer of greek yogurt on the pitas and top with chopped tomatoes, cucumber or the tomato salad. Finally add the meatballs and top with fresh dill. Enjoy!

Keywords: Mediterranean Meatballs, Moroccan Meatballs, Moroccan Kefta