Mediterranean Zaatar Turkey Meatballs (Print View)
Zaatar-spiced turkey meatballs with rice, fresh vegetables, and creamy tahini sauce in a vibrant Mediterranean bowl.
# What You Need:
→ Turkey Meatballs
01 - 1.1 lb ground turkey
02 - 2 tablespoons za'atar spice blend
03 - 2 cloves garlic, minced
04 - 1 small red onion, grated
05 - 2 tablespoons fresh parsley, finely chopped
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon ground black pepper
08 - 1 large egg
09 - 1/3 cup breadcrumbs
→ Bowls
10 - 1 cup basmati or jasmine rice
11 - 2 cups water
12 - 1 cucumber, diced
13 - 7 oz cherry tomatoes, halved
14 - 3.5 oz red cabbage, thinly sliced
15 - 1/4 red onion, thinly sliced
16 - 2 oz feta cheese, crumbled (optional)
17 - 2 tablespoons fresh mint, chopped
18 - 1 lemon, cut into wedges
→ Tahini Sauce
19 - 1/4 cup tahini
20 - 2 tablespoons fresh lemon juice
21 - 1 clove garlic, minced
22 - 2 tablespoons water, plus more as needed
23 - 1/4 teaspoon kosher salt
# How-To Steps:
01 - Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper and set aside.
02 - In a large mixing bowl, combine ground turkey, za'atar, minced garlic, grated red onion, parsley, salt, pepper, egg, and breadcrumbs. Using your hands, gently mix until all ingredients are evenly distributed without overworking the meat.
03 - With damp hands to prevent sticking, portion and roll the mixture into 16 to 20 uniform meatballs. Arrange them in a single layer on the prepared baking sheet with space between each.
04 - Bake for 18 to 20 minutes, flipping the meatballs halfway through the cooking time, until they are golden brown on the outside and cooked to an internal temperature of 165°F.
05 - While the meatballs bake, rinse rice under cold running water until the water runs clear. Transfer to a saucepan, add 2 cups water and a pinch of salt, and bring to a rolling boil. Cover tightly, reduce heat to low, and simmer for 12 to 15 minutes until liquid is absorbed. Fluff gently with a fork and keep covered until ready to serve.
06 - In a small bowl, whisk together tahini, lemon juice, minced garlic, and salt. Gradually add water, whisking continuously, until the sauce reaches a smooth, drizzleable consistency. Adjust with additional water as needed.
07 - Divide the cooked rice among four bowls. Arrange cucumber, cherry tomatoes, red cabbage, and sliced red onion over the rice in each bowl. Top with the baked meatballs, then drizzle generously with tahini sauce. Finish with crumbled feta, fresh mint, and a lemon wedge on the side. Serve immediately.
# Expert Hints:
01 -
- The zaatar does all the heavy lifting, making these meatballs taste like they came from a restaurant down some winding alley in Beirut.
- Bowls are forgiving by nature, so you can swap, skip, or add whatever your fridge offers and it still works beautifully.
02 -
- Tahini sauce can thicken as it sits, so whisk in a splash of water right before serving to bring it back to life.
- Do not pack the meatballs too tight when rolling or they become dense little rocks instead of tender bites.
03 -
- Let the assembled bowls rest for two minutes before serving so the tahini sauce seeps into the rice and the flavors marry.
- Check your zaatar blend for salt content before adding the full amount of salt to the meat mixture, some blends are already quite salty.