Mediterranean Zaatar Turkey Meatball Bowls (Printable)
Za'atar-spiced turkey meatballs with herbed rice, fresh vegetables, and tangy yogurt sauce in a Mediterranean-style bowl.
# 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 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
# Steps:
01 - Rinse basmati rice under cold running water until the runoff runs completely clear. Heat 1 tablespoon olive oil in a saucepan over medium heat, add the rice, and toast for 1 minute while stirring. 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 grains are tender. Remove from heat, fluff gently with a fork, and fold in the chopped parsley and dill or mint.
02 - In a large mixing bowl, combine the ground turkey, za'atar seasoning, minced garlic, grated onion, egg, chopped parsley, breadcrumbs, kosher salt, and black pepper. Gently mix with your hands just until evenly combined, being careful not to overwork the mixture. Shape into 16 to 20 uniform walnut-sized meatballs.
03 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Working in batches to avoid crowding, arrange the meatballs in the pan and cook for 8 to 10 minutes total, turning every couple of minutes to achieve even browning on all sides. The meatballs are done when they reach an internal temperature of 165°F. Transfer to a warm plate and loosely tent with foil.
04 - In a small bowl, whisk together the Greek yogurt, olive oil, lemon juice, grated garlic, chopped dill or mint, and a pinch each of salt and pepper until smooth and well combined. Taste and adjust seasoning as needed.
05 - Divide the herbed rice evenly among four serving bowls. Arrange the cooked turkey meatballs over the rice, then top each bowl with halved cherry tomatoes, diced cucumber, sliced red onion, Kalamata olives, and crumbled feta if using. Drizzle generously with the yogurt sauce and serve with fresh lemon wedges on the side.
# Expert Advice:
01 -
- Za'atar transforms lean turkey into something that tastes like it came from a seaside taverna with zero fuss.
- Everything cooks in under an hour and the components can be prepped while other things are simmering.
- The yogurt sauce alone is worth making this recipe and you will want to put it on everything afterwards.
02 -
- Wet hands slightly before rolling meatballs and the mixture will not stick to your palms at all.
- Let the rice rest off the heat with the lid still on for five minutes before fluffing because this extra steam time makes each grain separate perfectly.
- Do not crowd the skillet when frying meatballs because they steam instead of brown when packed too close together.
03 -
- Toast dry za'atar in a dry skillet for thirty seconds before adding it to the meat mixture and the spice blooms into something far more fragrant and complex.
- Let the assembled bowls sit for two minutes before eating so the yogurt sauce has time to mingle with the warm meatballs and rice, creating a sauce at the bottom of the bowl that is pure magic.