Mediterranean Zaatar Turkey Meatballs (Printable)
Zaatar-spiced turkey meatballs over fluffy rice with crisp vegetables and creamy tahini drizzle.
# What You’ll Need:
→ Turkey Meatballs
01 - 1.1 lb ground turkey
02 - 2 tablespoons zaatar 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 Make It:
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, zaatar, minced garlic, grated red onion, parsley, salt, pepper, egg, and breadcrumbs. Mix thoroughly until all ingredients are evenly incorporated.
03 - With damp hands to prevent sticking, shape the mixture into 16 to 20 uniform small meatballs. Place them on the prepared baking sheet with even spacing.
04 - Bake for 18 to 20 minutes, flipping halfway through, until the meatballs are golden brown and cooked through to an internal temperature of 165°F.
05 - While the meatballs bake, rinse rice under cold running water until the water runs clear. Combine rinsed rice, 2 cups water, and a pinch of salt in a saucepan. Bring to a boil, cover, reduce heat to low, and simmer for 12 to 15 minutes. Fluff with a fork and keep warm.
06 - Whisk together tahini, lemon juice, minced garlic, salt, and 2 tablespoons water in a small bowl until smooth. Add additional water as needed to reach a pourable, drizzle-friendly consistency.
07 - Divide fluffy rice among four bowls. Arrange cucumber, cherry tomatoes, red cabbage, and sliced red onion over the rice in each bowl. Top with meatballs, drizzle generously with tahini sauce, and finish with crumbled feta, fresh mint, and lemon wedges. Serve immediately.
# Expert Tips:
01 -
- The zaatar transforms plain ground turkey into something deeply aromatic and surprisingly addictive.
- Everything cooks on one sheet pan and one pot, so cleanup is almost effortless.
- The tahini sauce ties every single component together with a creamy, tangy richness you will want to put on everything.
02 -
- Overmixing the turkey mixture is the fastest way to end up with rubbery meatballs, so mix gently and stop as soon as everything looks combined.
- Tahini seizes and thickens when lemon juice hits it, which is normal. Just keep adding water and whisking until it loosens into a silky sauce.
- The meatballs dry out quickly if left in the oven even a few minutes too long, so set a timer and check at the 18 minute mark.
03 -
- Let the shaped meatballs rest in the fridge for 10 minutes before baking so they firm up and hold their round shape better in the oven.
- Warming the tahini slightly before whisking makes it easier to blend smoothly with the lemon juice and garlic.