Mediterranean Zaatar Turkey Meatballs (Printable version)
Za'atar-spiced turkey meatballs with herbed rice, fresh vegetables, and tangy yogurt sauce.
# What you'll need:
→ Turkey Meatballs
01 - 1.1 lb ground turkey
02 - 2 tablespoons za'atar seasoning
03 - 2 cloves garlic, minced
04 - 1 small onion, grated
05 - 1 large egg
06 - 1/4 cup fresh parsley, chopped
07 - 1/3 cup breadcrumbs
08 - 1 teaspoon kosher salt
09 - 1/2 teaspoon black pepper
10 - 2 tablespoons olive oil for pan-frying
→ Herbed Rice
11 - 1 cup long-grain basmati rice
12 - 2 cups water or chicken broth
13 - 1 tablespoon olive oil
14 - 1/4 cup fresh parsley, chopped
15 - 2 tablespoons fresh dill or mint, chopped
16 - 1/2 teaspoon salt
→ Bowl Toppings
17 - 1 cup cherry tomatoes, halved
18 - 1 cucumber, diced
19 - 1/2 red onion, thinly sliced
20 - 1/3 cup Kalamata olives, pitted and sliced
21 - 1.8 oz feta cheese, crumbled (optional)
22 - Lemon wedges for serving
→ Yogurt Sauce
23 - 1 cup Greek yogurt
24 - 1 tablespoon olive oil
25 - 1 tablespoon fresh lemon juice
26 - 1 garlic clove, finely grated
27 - 1 tablespoon fresh dill or mint, chopped
28 - Salt and pepper to taste
# Directions:
01 - Rinse rice under cold water until the runoff runs clear. Heat 1 tablespoon olive oil in a saucepan over medium heat, add the rice, and toast for 1 minute. Pour in water or chicken broth and 1/2 teaspoon salt, bring to a boil, then reduce heat to low. Cover and simmer 12–15 minutes until tender. Remove from heat, fluff with a fork, and fold in chopped parsley and dill or mint.
02 - In a large mixing bowl, combine ground turkey, za'atar seasoning, minced garlic, grated onion, egg, chopped parsley, breadcrumbs, salt, and black pepper. Mix gently until just incorporated, being careful not to overwork the mixture. Shape into 16 to 20 walnut-sized meatballs.
03 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook the meatballs in batches, turning occasionally to brown evenly on all sides, about 8–10 minutes total until the internal temperature reaches 165°F. Transfer to a plate and tent loosely with foil to keep warm.
04 - In a small bowl, whisk together Greek yogurt, olive oil, lemon juice, grated garlic, chopped dill or mint, and salt and pepper to taste until smooth and well combined.
05 - Divide the herbed rice among four bowls. Arrange turkey meatballs over the rice alongside halved cherry tomatoes, diced cucumber, sliced red onion, Kalamata olives, and crumbled feta if using. Drizzle generously with yogurt sauce and serve with lemon wedges on the side.
# Expert Tips:
01 -
- The za'atar does most of the heavy lifting so you get complex Mediterranean flavor without a spice cabinet explosion.
- Everything cooks in under 45 minutes and the components store beautifully for lunches the next day.
- That yogurt sauce is so good people will ask what is in it and the answer is basically nothing which is the best kind of cooking magic.
02 -
- Wet hands make rolling meatballs infinitely easier and prevent the mixture from sticking to your palms like glue.
- Do not crowd the skillet because the meatballs steam instead of sear and you lose that gorgeous brown crust that holds all the flavor.
- The yogurt sauce tastes even better after sitting in the fridge for an hour so consider making it first.
03 -
- Toast extra za'atar in a dry pan for thirty seconds before adding it to the meat mixture and the bloom of flavor is remarkable.
- A dollop of hummus alongside the yogurt sauce gives you two creamy elements that sound redundant but taste completely heavenly together.