Mediterranean Zaatar Turkey Meatball Bowls (Printable)
Zaatar-spiced turkey meatballs with rice, fresh vegetables, and creamy tahini sauce in a 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
→ Bowl Assembly
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
# How-To 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 ground turkey, zaatar, minced garlic, grated red onion, parsley, salt, pepper, egg, and breadcrumbs. Using your hands, gently mix until all ingredients are evenly incorporated. With damp hands, roll the mixture into 16 to 20 uniform small 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 outside and cooked through to an internal temperature of 165°F.
04 - While the meatballs bake, rinse rice under cold running water until the water runs clear. Transfer to a saucepan, add 2 cups of water and a pinch of salt, then bring to a boil over medium-high heat. Cover tightly, reduce heat to low, and simmer for 12 to 15 minutes until liquid is absorbed. Remove from heat, fluff with a fork, and keep covered until ready to serve.
05 - In a small bowl, whisk together tahini, lemon juice, minced garlic, and salt. Add water one tablespoon at a time, whisking until the sauce is smooth and reaches a pourable, drizzle-friendly consistency.
06 - Divide the cooked 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, then drizzle generously with tahini sauce. Finish with crumbled feta, chopped fresh mint, and a lemon wedge on the side. Serve immediately.
# Expert Advice:
01 -
- The zaatar transforms plain 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 carrots to your morning toast.
02 -
- Do not skip wetting your hands when rolling meatballs or the mixture will stick to your palms and create jagged uneven shapes.
- Tahini seizes and thickens when lemon juice hits it, so add water slowly and trust that it will smooth out with patience.
03 -
- Let the mixed raw meatball filling rest in the fridge for ten minutes before rolling to firm up the texture and make shaping much easier.
- Double the tahini sauce recipe because you will absolutely run out and wish you had more.