Mediterranean Zaatar Turkey Meatballs (Printable Version)
Zaatar-spiced turkey meatballs with rice, fresh vegetables, and creamy tahini sauce in a vibrant Mediterranean bowl.
# 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 salt
07 - 1/4 teaspoon ground black pepper
08 - 1 egg
09 - 1.4 oz breadcrumbs
→ Bowls
10 - 7 oz 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 - 2 oz tahini
20 - 2 tablespoons lemon juice
21 - 1 clove garlic, minced
22 - 2 tablespoons water (plus more as needed)
23 - 1/4 teaspoon salt
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
02 - In a large mixing bowl, combine ground turkey, zaatar spice blend, minced garlic, grated red onion, parsley, salt, black 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 small uniform meatballs. Arrange them evenly spaced on the prepared baking sheet.
04 - Bake for 18 to 20 minutes, turning the meatballs halfway through, until golden brown and cooked through to an internal temperature of 165°F.
05 - While the meatballs bake, rinse rice under cold water until it runs clear. Combine rice with 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 until smooth. Add additional water as needed to reach a pourable, drizzle-friendly consistency.
07 - Divide fluffy rice among 4 bowls. Top each with diced cucumber, halved cherry tomatoes, sliced red cabbage, and thinly sliced red onion. Add the baked meatballs and drizzle generously with tahini sauce. Finish with crumbled feta, fresh mint, and lemon wedges. Serve immediately.
# Expert Hints:
01 -
- The zaatar transforms lean turkey into something genuinely exciting without needing a long marinade or complicated technique.
- Everything cooks on one sheet pan and one pot, so cleanup stays painless even on your most exhausting days.
02 -
- The meatballs firm up as they rest so pull them from the oven when they feel just barely set and let them sit five minutes before serving.
- Tahini sauce thickens considerably as it sits so whisk in another splash of water right before drizzling if it has been sitting for more than twenty minutes.
03 -
- Wet hands between every three or four meatballs to keep the mixture from sticking and producing ragged edges that burn in the oven.
- Let the bowls sit for two minutes after assembly before eating so the tahini sauce seeps into the rice and the flavors settle together.