Mediterranean Zaatar Turkey Meatballs (Print Version)
Za'atar-spiced turkey meatballs with herbed rice, fresh vegetables, and creamy yogurt sauce in a vibrant Mediterranean bowl.
# Ingredient List:
→ Turkey Meatballs
01 - 1.1 lb ground turkey
02 - 2 tbsp 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 tsp kosher salt
09 - 1/2 tsp freshly ground black pepper
10 - 2 tbsp extra virgin olive oil, for pan-frying
→ Herbed Rice
11 - 1 cup long-grain basmati rice
12 - 2 cups water or low-sodium chicken broth
13 - 1 tbsp extra virgin olive oil
14 - 1/4 cup fresh flat-leaf parsley, chopped
15 - 2 tbsp fresh dill or fresh mint, chopped
16 - 1/2 tsp kosher salt
→ Bowl Toppings
17 - 1 cup cherry tomatoes, halved
18 - 1 medium English cucumber, diced
19 - 1/2 medium red onion, thinly sliced
20 - 1/3 cup Kalamata olives, pitted and halved
21 - 1.8 oz feta cheese, crumbled (optional)
22 - 1 lemon, cut into wedges
→ Yogurt Sauce
23 - 1 cup plain Greek yogurt
24 - 1 tbsp extra virgin olive oil
25 - 1 tbsp fresh lemon juice
26 - 1 clove garlic, finely grated
27 - 1 tbsp fresh dill or fresh mint, chopped
28 - Kosher salt and freshly ground black pepper to taste
# Directions:
01 - Rinse basmati rice under cold running water until the runoff runs completely clear. Heat 1 tbsp olive oil in a medium saucepan over medium heat, then add the drained rice and toast for 1 minute, stirring gently. Pour in the water or chicken broth along with 1/2 tsp salt and bring to a rolling boil. Immediately reduce the heat to low, cover with a tight-fitting lid, and simmer for 12 to 15 minutes until the liquid is fully absorbed and the grains are tender. Remove from heat, fluff gently with a fork, and fold in the chopped parsley and dill or mint. Cover and set aside.
02 - In a large mixing bowl, combine the ground turkey, za'atar seasoning, minced garlic, grated onion, egg, chopped parsley, breadcrumbs, salt, and black pepper. Using your hands, gently mix until all ingredients are evenly distributed, being careful not to overwork the mixture. Shape into 16 to 20 uniform walnut-sized meatballs, approximately 1.5 inches in diameter, and arrange on a parchment-lined sheet pan.
03 - Heat 2 tbsp olive oil in a large skillet over medium heat until the oil shimmers. Working in batches to avoid overcrowding, carefully add the meatballs and cook for 8 to 10 minutes total, turning every 2 minutes to achieve even browning on all sides. The meatballs are done when they reach an internal temperature of 165°F on an instant-read thermometer. Transfer the cooked meatballs to a clean plate and tent loosely with foil to keep warm while finishing the remaining batches.
04 - In a small bowl, combine the Greek yogurt, olive oil, lemon juice, finely grated garlic, chopped dill or mint, and a pinch each of salt and pepper. Whisk until completely smooth and creamy. Taste and adjust the seasoning as needed. Cover and refrigerate if not serving immediately.
05 - Divide the warm herbed rice evenly among four serving bowls. Arrange the turkey meatballs over the rice, then top each bowl with halved cherry tomatoes, diced cucumber, sliced red onion, and Kalamata olives. Scatter crumbled feta over the top if using. Drizzle generously with the yogurt sauce and serve with fresh lemon wedges on the side for squeezing over the entire bowl.
# Expert Advice:
01 -
- These meatballs secretly reheat like a dream, making them the unsung heroes of next day lunches.
- The yogurt sauce is so versatile you will start drizzling it on absolutely everything without shame.
02 -
- Wet hands prevent the meatball mixture from sticking to your palms, a small trick that saves enormous frustration.
- Letting the rice rest off heat for five minutes before fluffing gives you restaurant quality texture instead of a clumpy mess.
03 -
- Check the internal temperature of the largest meatball with an instant read thermometer, 74 degrees Celsius is your guarantee they are safe and still juicy.
- Make a double batch of the yogurt sauce and keep it in the fridge, it elevates roasted vegetables, grilled chicken, and even simple sandwiches for days.