Mediterranean Zaatar Turkey Meatball Bowls (Printer-Friendly)
Za'atar-spiced turkey meatballs with herbed rice, fresh vegetables, and tangy yogurt sauce in every bite.
# 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 - Kosher salt and black pepper to taste
# How-To Steps:
01 - Rinse basmati rice under cold running 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, stirring gently. Pour in the water or chicken broth along with 1/2 teaspoon salt. Bring to a rolling boil, then reduce heat to low, cover tightly, and simmer for 12 to 15 minutes until the liquid is absorbed and rice is tender. Remove from heat, fluff 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. Gently mix with your hands until just incorporated, being careful not to overwork the meat. Shape the mixture into 16 to 20 uniformly sized balls, roughly the size of a walnut.
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 an even golden-brown crust on all sides. The meatballs are done when the internal temperature reaches 165°F. Transfer to a warm plate and tent loosely with foil.
04 - In a small bowl, whisk together the Greek yogurt, olive oil, lemon juice, finely grated garlic, chopped dill or mint, and a pinch each of salt and pepper until smooth and well blended. Taste and adjust seasoning as needed.
05 - Spoon a generous portion of herbed rice into each of 4 bowls. Arrange the turkey meatballs on top, then scatter cherry tomatoes, diced cucumber, sliced red onion, and Kalamata olives around the bowl. Sprinkle with crumbled feta if using. Drizzle or dollop the yogurt sauce over everything and serve immediately with fresh lemon wedges on the side.
# Expert Advice:
01 -
- The meatballs come together in under ten minutes and the whole bowl feels like something you would pay sixteen dollars for at a trendy lunch spot.
- Zaatar does most of the heavy lifting flavor-wise, so you get complex Mediterranean taste without a spice drawer the size of a pharmacy.
02 -
- Overmixing the turkey mixture turns tender meatballs into rubbery little orbs, so stop the second everything looks combined even if it feels too quick.
- Crowding the pan is the fastest way to steam instead of sear, so fry in two batches and resist the urge to squeeze them all in at once.
03 -
- Wet your hands slightly before rolling the meatballs and the mixture will not stick to your palms, giving you smoother, more even rounds.
- Let the yogurt sauce sit in the fridge for at least fifteen minutes before serving so the garlic mellows and the flavors marry into something far better than when you first stirred it together.