Mediterranean Zaatar Turkey Meatballs (Printable)
Za'atar-spiced turkey meatballs over herbed rice with crisp veggies and creamy yogurt sauce — pure Mediterranean comfort.
# What You 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 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 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 Make:
01 - Rinse basmati rice under cold water until it runs clear. Heat 1 tablespoon olive oil in a saucepan over medium heat, add the rice, and toast for 1 minute. Pour in water or chicken broth and 1/2 teaspoon salt. Bring to a boil, reduce heat to low, cover, and simmer for 12 to 15 minutes until tender. Remove from heat, fluff with a fork, and fold in fresh 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, salt, and black pepper. Mix gently until just combined without overworking the meat. Shape into 16 to 20 walnut-sized meatballs.
03 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Fry meatballs in batches, turning to brown evenly on all sides for 8 to 10 minutes total, until fully cooked through to an internal temperature of 165°F. Transfer to a plate and keep warm.
04 - In a small bowl, whisk together Greek yogurt, olive oil, lemon juice, grated garlic, chopped dill or mint, and salt and pepper to taste until smooth and well combined.
05 - Divide herbed rice evenly among 4 bowls. Arrange turkey meatballs alongside cherry tomatoes, diced cucumber, sliced red onion, Kalamata olives, and crumbled feta if using. Drizzle generously with yogurt sauce and serve with lemon wedges on the side.
# Expert Tips:
01 -
- The turkey stays incredibly moist thanks to grated onion and a light touch with the breadcrumbs
- You get six different textures and flavors in one bowl, from crispy meatballs to cool yogurt
- Everything comes together in under 45 minutes but tastes like you spent all day cooking
02 -
- Let the meatballs rest for 5 minutes after cooking so they don't lose all those juices when you cut into them
- The yogurt sauce needs at least 15 minutes in the fridge for the garlic flavor to mellow and marry with everything else
03 -
- Double the yogurt sauce and keep it in your fridge for drizzling over roasted vegetables or grilled chicken all week long
- If your meatballs are browning too fast on the outside but still raw inside, finish them in a 375°F oven for 5–8 minutes