Zaatar Turkey Meatball Bowls (Printable)
Za'atar-spiced turkey meatballs served over herbed rice with fresh Mediterranean toppings and tangy yogurt sauce.
# Ingredient List:
→ Turkey Meatballs
01 - 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 salt
09 - 1/2 teaspoon black pepper
10 - 2 tablespoons olive oil, for frying
→ Herbed Rice
11 - 1 cup long-grain white rice (basmati recommended)
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 - 2 ounces 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
# How to Make:
01 - Rinse rice under cold water until the runoff runs clear. Heat 1 tablespoon olive oil in a saucepan over medium heat, add the rice, and toast for 1 minute, stirring constantly. Pour in the water or chicken broth and 1/2 teaspoon salt, bring to a boil, then reduce heat to low. Cover tightly and simmer for 12 to 15 minutes until the liquid is absorbed and rice is tender. Remove from heat, fluff 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, salt, and black pepper. Gently mix until just incorporated without overworking the meat. Shape into 16 to 20 walnut-sized meatballs, about 1 1/2 inches in diameter.
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 brown evenly on all sides. The meatballs are done when the internal temperature reaches 165°F. Transfer to a plate and tent loosely with foil to keep warm.
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 bowls. Arrange the turkey meatballs alongside 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 lemon wedges on the side.
# Helpful Tips:
01 -
- The za'atar does all the heavy lifting so you get deep aromatic flavor without a spice cabinet full of ingredients.
- Everything cooks in under 45 minutes and the yogurt sauce pulls the whole bowl together like magic.
02 -
- Overworking the turkey mixture is the fastest way to end up with dense rubbery meatballs, so mix gently and stop as soon as everything looks combined.
- Crowding the pan while frying causes the meatballs to steam instead of brown, so cook in two batches and give them space.
03 -
- Let the assembled bowls rest for two minutes before eating so the yogurt sauce slightly warms and melts into the rice.
- Taste your za'atar before seasoning the meat since blends vary wildly in salt and intensity.