Mediterranean Zaatar Turkey Meatball Bowls (Printable)
Zaatar-spiced turkey meatballs with rice, fresh veggies, and creamy tahini drizzle for a wholesome Mediterranean meal.
# 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 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, omit for dairy-free)
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 salt
# How To Make:
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, shape the mixture into 16 to 20 small uniform meatballs. Place them on the prepared baking sheet with even spacing.
04 - Bake for 18 to 20 minutes, turning the meatballs halfway through, until golden brown and cooked through to an internal temperature of 165°F.
05 - While the meatballs bake, rinse rice under cold water until the water runs clear. Combine with 2 cups water and a pinch of salt in a saucepan. Bring to a boil, cover, reduce heat to low, and simmer for 12 to 15 minutes. Fluff with a fork and keep warm.
06 - Whisk together tahini, lemon juice, minced garlic, salt, and water until smooth. Add more water as needed to reach a pourable, drizzle-friendly consistency.
07 - Divide the cooked rice among 4 bowls. Top each with diced cucumber, halved cherry tomatoes, sliced red cabbage, and sliced red onion. Arrange the meatballs on top. 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 seaside restaurant in Tel Aviv.
- Everything cooks in under an hour, and the bowls look stunning with almost no plating effort.
02 -
- Tahini will seize and look lumpy when you first add liquid, but keep whisking and it will suddenly transform into a smooth, creamy sauce.
- Do not overmix the turkey mixture or the meatballs will become tough and rubbery.
03 -
- Wet your hands between every few meatballs while rolling to keep the mixture from sticking and to get uniform sizes that cook evenly.
- Double the tahini sauce recipe and keep the extra in the fridge for salads, roasted vegetables, or spreading on sandwiches throughout the week.