Mediterranean Zaatar Turkey Meatball Bowls (Printable Version)
Zaatar-spiced turkey meatballs with rice, fresh veggies, and creamy tahini drizzle for a wholesome Mediterranean bowl.
# What You 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 - ½ teaspoon kosher salt
07 - ¼ teaspoon ground black pepper
08 - 1 large egg
09 - 1.4 oz breadcrumbs
→ Bowl Assembly
10 - 7 oz 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 - ¼ 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 - 2 oz tahini
20 - 2 tablespoons fresh lemon juice
21 - 1 clove garlic, minced
22 - 2 tablespoons water, plus more as needed
23 - ¼ teaspoon kosher salt
# How To Make It:
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 uniform small meatballs. Place them in even rows on the prepared baking sheet, leaving space between each.
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. Combine rice, 2 cups water, and a pinch of salt in a saucepan. Bring to a rolling boil, cover with a tight-fitting lid, reduce heat to low, and simmer for 12 to 15 minutes. Fluff with a fork and keep covered until ready to serve.
06 - In a small bowl, whisk together tahini, lemon juice, minced garlic, and salt. Gradually add water, whisking continuously, until the sauce reaches a smooth, pourable consistency. Add more water as needed.
07 - 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. Drizzle generously with tahini sauce and finish with crumbled feta, fresh mint, and a lemon wedge on the side. Serve immediately.
# Helpful Hints:
01 -
- The zaatar does most of the heavy lifting, so you get massive flavor with very little effort and zero fancy technique.
- It is one of those rare healthy meals that actually feels like real food you want to eat, not a punishment dressed up as dinner.
02 -
- Wet hands are the secret to shaping meatballs without the mixture turning into a sticky mess that clings to your palms.
- Tahini seizes and thickens when you add liquid, so do not panic, just keep whisking and adding water gradually until it smooths out.
03 -
- Let the meatball mixture rest in the fridge for 15 minutes before shaping, it firms up and makes rolling infinitely easier.
- Taste your zaatar before adding it because blends vary wildly in salt and intensity, some are mild and herbal while others hit hard with sumac and thyme.