Zaatar Turkey Meatball Bowls (Printable)
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 kosher salt
07 - 1/4 teaspoon ground black pepper
08 - 1 large egg
09 - 1/3 cup breadcrumbs
→ Bowls
10 - 1 cup basmati or jasmine rice
11 - 2 cups water
12 - 1 English 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 - 1/4 cup tahini
20 - 2 tablespoons fresh lemon juice
21 - 1 clove garlic, minced
22 - 2 tablespoons water, plus more as needed
23 - 1/4 teaspoon kosher 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, minced garlic, grated red onion, parsley, salt, pepper, egg, and breadcrumbs. Mix thoroughly until all ingredients are evenly incorporated.
03 - With damp hands to prevent sticking, roll the mixture into 16 to 20 uniform small meatballs. Space them evenly across the prepared baking sheet.
04 - Bake for 18 to 20 minutes, flipping halfway through, until the meatballs are 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. Transfer to a saucepan with 2 cups water and a pinch of salt. Bring to a boil, cover tightly, reduce heat to low, and simmer for 12 to 15 minutes. Fluff with a fork and keep covered until ready to serve.
06 - In a small bowl, whisk together tahini, lemon juice, minced garlic, and salt. Add water gradually until the sauce reaches a smooth, drizzleable consistency.
07 - Divide fluffy rice among four bowls. Arrange diced cucumber, halved cherry tomatoes, sliced red cabbage, and thinly sliced red onion over the rice. Top each bowl with 4 to 5 meatballs. Drizzle generously with tahini sauce and finish with crumbled feta, fresh mint, and lemon wedges. Serve immediately.
# Expert Tips:
01 -
- The zaatar transforms plain ground turkey into something that tastes like it came from a Lebanese grandmother kitchen.
- Everything cooks on one sheet pan and one pot, so cleanup is almost nonexistent.
- The tahini sauce is so good you will want to put it on everything from roasted vegetables to sandwiches.
02 -
- Tahini seizes and becomes thick and grainy when you first add liquid, but if you keep stirring vigorously it will suddenly turn smooth and creamy, so do not panic and add oil.
- The meatballs will feel very soft when raw because turkey is lean, but they firm up beautifully in the oven and drying your hands between rolling each one makes shaping much easier.
03 -
- Let the assembled meatballs rest in the refrigerator for ten minutes before baking and they will hold their shape much better during cooking.
- Double the tahini sauce recipe because you will absolutely want extra for dipping pita, drizzling over leftovers, or eating off a spoon while nobody is watching.