Mediterranean Zaatar Turkey Meatballs (Printable Version)
Za'atar-spiced turkey meatballs with herbed rice, fresh vegetables, and tangy yogurt sauce in every bite.
# What You Need:
→ Turkey Meatballs
01 - 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 salt
09 - 1/2 teaspoon black pepper
10 - 2 tablespoons olive oil (for frying)
→ Herbed Rice
11 - 1 cup long-grain rice (basmati recommended)
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
# How To Make:
01 - Rinse rice under cold water until the water 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 for 12 to 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 combined, 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 meatballs in batches, turning to brown evenly on all sides, for 8 to 10 minutes total until cooked through to an internal temperature of 165°F. Transfer to a plate and keep warm.
04 - In a small bowl, whisk together Greek yogurt, olive oil, lemon juice, grated garlic, chopped dill or mint, salt, and pepper until smooth and well combined.
05 - Divide herbed rice among 4 bowls. Arrange turkey meatballs alongside 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 Advice:
01 -
- The zaatar does all the heavy lifting so you get complex Mediterranean flavor without a spice cabinet raid.
- Everything cooks in under an hour and most of that is hands off simmering time.
- The yogurt sauce is so good you will start putting it on everything from roasted vegetables to sandwiches.
02 -
- Overmixing the turkey mixture creates dense rubbery meatballs so stop mixing the second everything looks combined even if it feels too quick.
- Crowding the pan drops the oil temperature and steams instead of browns the meatballs, so cook in two batches and give them space.
03 -
- Let the shaped raw meatballs rest in the fridge for fifteen minutes before frying because the cold firms them up and helps them hold their shape in the hot oil.
- Double the yogurt sauce recipe because you will run out and wish you had more for dipping everything later in the week.