Zaatar Turkey Meatball Bowls (Printer-Friendly)
Zaatar-spiced turkey meatballs with rice, fresh veggies, and creamy tahini drizzle in a vibrant bowl.
# 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
→ Bowl Assembly
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)
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 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 distributed.
03 - With damp hands to prevent sticking, roll the mixture into 16 to 20 uniform meatballs. Space them evenly across the prepared baking sheet.
04 - Bake for 18 to 20 minutes, flipping 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 running water until the water runs clear. Transfer to a saucepan with 2 cups water and a pinch of salt. Bring to a boil, cover, reduce heat to low, and simmer for 12 to 15 minutes. Fluff with a fork and keep covered to stay warm.
06 - In a small bowl, whisk together tahini, lemon juice, minced garlic, salt, and water until smooth. Add additional water one tablespoon at a time until the sauce reaches a pourable, drizzle-friendly consistency.
07 - Divide the cooked rice among four bowls. Arrange diced cucumber, halved cherry tomatoes, sliced red cabbage, and thinly sliced red onion over the rice in each bowl. Add the baked meatballs, drizzle generously with tahini sauce, and finish with crumbled feta, fresh mint, and lemon wedges. Serve immediately.
# Expert Advice:
01 -
- Zaatar transforms plain turkey into something that tastes like it came from a restaurant, with almost zero extra effort.
- Everything cooks on one sheet pan and one pot, so cleanup is mercifully quick.
02 -
- Tahini seizes and turns thick and grainy when you first add liquid, but keep whisking and adding water slowly and it will become perfectly smooth.
- Grating the onion instead of chopping it was a happy accident that turned out to be the secret to incredibly moist meatballs.
03 -
- Wet your hands before rolling each meatball and the mixture will never stick to your palms.
- Let the meatballs rest for two minutes after baking so the juices redistribute instead of running out when you cut into them.