Mediterranean Zaatar Turkey Meatballs (Printer-Friendly)
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 kosher 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 Steps:
01 - Rinse basmati rice under cold running water until it runs clear. Heat 1 tablespoon olive oil in a saucepan over medium heat, add the rice, and toast for 1 minute, stirring constantly. Pour in water or chicken broth along with 1/2 teaspoon salt and bring to a rolling boil. Reduce heat to low, cover tightly, and simmer for 12 to 15 minutes until the liquid is fully absorbed and rice is tender. Remove from heat, fluff gently 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, kosher salt, and black pepper. Mix with your hands just until evenly combined, being careful not to overwork the meat. Shape into 16 to 20 uniform walnut-sized balls, approximately 1.5 inches in diameter.
03 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Working in batches to avoid crowding, add the meatballs and cook for 8 to 10 minutes total, turning every couple of minutes to achieve even browning on all sides. The meatballs are done when the internal temperature reaches 165°F. Transfer cooked meatballs to a warm plate and tent loosely with foil.
04 - In a small bowl, whisk together Greek yogurt, olive oil, fresh lemon juice, finely grated garlic, and chopped dill or mint until smooth and creamy. Season with salt and pepper to taste, then set aside.
05 - Divide the herbed rice evenly among 4 bowls. Arrange turkey meatballs over the rice, then top with halved cherry tomatoes, diced cucumber, sliced red onion, Kalamata olives, and crumbled feta if using. Drizzle generously with yogurt sauce and serve with fresh lemon wedges on the side.
# Expert Hints:
01 -
- The zaatar does most of the heavy lifting, so you get complex Mediterranean flavor without a long ingredient list or hours at the stove.
- These bowls come together in under an hour and reheat beautifully, which means lunch the next day is already sorted.
02 -
- Wet hands slightly before rolling the meatballs and they will not stick to your palms nearly as much.
- Let the rice rest off the heat with the lid on for an extra five minutes before fluffing. This tiny patience rewards you with separated, fluffy grains instead of a starchy clump.
03 -
- Grate the onion directly into the mixing bowl so you do not lose any of the juices. That liquid is what keeps the turkey moist.
- Toast a pinch of extra zaatar in the olive oil before frying the meatballs. It blooms the spices and adds a depth you cannot get any other way.