Mediterranean Zaatar Turkey Meatball Bowls (Printable Version)
Zaatar-spiced turkey meatballs over rice with crisp veggies and creamy tahini drizzle for a wholesome Mediterranean bowl.
# Ingredient List:
→ 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 medium 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 Make:
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 or a fork, mix until evenly incorporated without overworking the meat.
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 the meatballs halfway through, until golden brown on the outside and cooked through to an internal temperature of 165°F.
05 - While the meatballs bake, rinse rice under cold running water until the water runs clear. Transfer to a saucepan with 2 cups water and a pinch of salt. Bring to a rolling boil, then cover, reduce heat to low, and simmer for 12 to 15 minutes until liquid is absorbed. Fluff with a fork and cover to keep warm.
06 - In a small bowl, whisk together tahini, lemon juice, minced garlic, and salt. Add water gradually, whisking until the sauce reaches a smooth, pourable drizzling consistency. Thin with additional water as needed.
07 - Divide the warm rice among 4 bowls. Arrange diced cucumber, halved cherry tomatoes, sliced red cabbage, and thinly sliced red onion over each portion. Top with the baked meatballs, drizzle generously with tahini sauce, and finish with crumbled feta, fresh mint, and lemon wedges. Serve immediately.
# Expert Tips:
01 -
- The zaatar does most of the heavy lifting, so you get huge flavor without a long ingredient list or complicated technique.
- Everything components can be prepped while the meatballs bake, making this a realistic weeknight dinner that still feels special.
02 -
- Do not overmix the meatball mixture or they will become tough and rubbery instead of tender, stop as soon as everything is combined.
- Tahini seizes and gets thick and clumpy when you first add liquid, which is completely normal, so just keep whisking patiently and it will suddenly turn silky smooth.
03 -
- Wet your hands with cold water between every few meatballs to keep the mixture from sticking and to get uniformly round shapes.
- Taste your zaatar before using it because blends vary wildly in salt and intensity, and an overly salty blend means you should cut back on the added salt in the meatball mixture.