Mediterranean Zaatar Turkey Meatballs (Print version)
Zaatar-spiced turkey meatballs over rice with fresh vegetables and creamy tahini sauce.
# What goes in:
→ Turkey Meatballs
01 - 1.1 lb ground turkey
02 - 2 tablespoons za'atar spice blend
03 - 2 cloves garlic, minced
04 - 1 small red onion, grated
05 - 2 tablespoons fresh parsley, finely chopped
06 - ½ teaspoon kosher salt
07 - ¼ teaspoon ground black pepper
08 - 1 large egg
09 - ⅓ cup breadcrumbs
→ Bowl Assembly
10 - 1 cup basmati or jasmine rice
11 - 2 cups water
12 - 1 medium cucumber, diced
13 - 7 oz cherry tomatoes, halved
14 - 3.5 oz red cabbage, thinly sliced
15 - ¼ 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 - ¼ cup tahini
20 - 2 tablespoons fresh lemon juice
21 - 1 clove garlic, minced
22 - 2 tablespoons warm water (plus more as needed)
23 - ¼ teaspoon kosher salt
# Cooking steps:
01 - Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper and set aside.
02 - In a large mixing bowl, combine the ground turkey, za'atar, minced garlic, grated red onion, parsley, salt, pepper, egg, and breadcrumbs. Mix thoroughly with your hands until evenly incorporated. With damp hands, shape the mixture into 16 to 20 uniform meatballs and arrange them on the prepared baking sheet with space between each.
03 - Bake for 18 to 20 minutes, flipping the meatballs halfway through, until golden brown on the exterior and cooked through to an internal temperature of 165°F.
04 - While the meatballs bake, rinse the rice under cold running water until the water runs clear. Transfer to a saucepan with 2 cups of water and a pinch of salt. Bring to a boil over medium-high heat, then cover, reduce heat to low, and simmer for 12 to 15 minutes until tender. Fluff with a fork and keep covered until ready to serve.
05 - In a small bowl, whisk together the tahini, lemon juice, minced garlic, salt, and 2 tablespoons of water until smooth. Add additional water, one tablespoon at a time, until the sauce reaches a drizzlable, pourable consistency.
06 - Divide the fluffed rice among four bowls. Arrange diced cucumber, halved cherry tomatoes, sliced red cabbage, and sliced red onion over the rice in each bowl. Top with the baked meatballs, drizzle generously with tahini sauce, and finish with crumbled feta, fresh mint, and a lemon wedge on the side. Serve immediately.
# Tips from flavorandfeast:
01 -
- The zaatar transforms ordinary ground turkey into something that tastes like it came from a seaside restaurant in Beirut.
- Everything cooks on one sheet pan and one pot, so cleanup is almost embarrassingly easy.
02 -
- Overmixing the meatball dough makes them dense and rubbery, so stop as soon as everything is evenly combined.
- Tahini sauce thickens as it sits, so whisk in a splash of water right before serving to bring it back to a drizzly consistency.
03 -
- Wet your hands with cold water between every few meatballs to keep the mixture from sticking and producing ragged edges.
- Toast a pinch of extra zaatar in a dry pan for 30 seconds and sprinkle it over the finished bowls for an aromatic finish that makes the dish taste like it came from a restaurant.