Za’atar Turkey Meatballs With Tahini Yogurt
Updated March 25, 2026
Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
- Ready In
- 35 min
- Rating
- Comments
- Read comments
Advertisement
Ingredients
¾ cup plain, whole-milk Greek yogurt
3 tablespoons tahini
1 large garlic clove, grated or minced
2 tablespoons freshly squeezed lemon juice, divided
1 teaspoon plus a pinch kosher salt (such as Diamond Crystal), divided
1 large egg
1 pound ground turkey
½ cup panko bread crumbs
⅓ cup chopped fresh parsley, divided
3 tablespoons plus 1 teaspoon za’atar, divided
Freshly ground black pepper
Oil, for forming the meatballs
Nutritional analysis per serving (4 servings)
12 grams carbs; 132 milligrams cholesterol; 369 calories; 8 grams monosaturated fat; 7 grams polyunsaturated fat; 6 grams saturated fat; 23 grams fat; 2 grams fiber; 532 milligrams sodium; 31 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
- Step 2
In a large bowl, combine the yogurt, tahini, garlic, 1 tablespoon lemon juice and a pinch of salt. Transfer ½ cup of the tahini yogurt to a small bowl and reserve.
- Step 3
Crack the egg into the large bowl and, using a fork, lightly whisk it into the yogurt mixture. Add the turkey, panko, three-quarters of the parsley, 2 tablespoons za’atar, the remaining 1 teaspoon salt and several grinds of pepper; mix lightly just until combined. Using oiled hands, roll into 16 meatballs (about 2 tablespoons each) and place on the prepared baking sheet. (The mixture will be quite soft.) Bake until cooked through, about 10 minutes.
- Step 4
Stir in the remaining 1 tablespoon lemon juice and 1 tablespoon water to reserved tahini yogurt until thin enough to drizzle. (If it’s still too thick, add another 1 tablespoon water.)
- Step 5
Garnish the meatballs with the remaining parsley and za’atar and serve with the tahini yogurt.
Private Notes
Comments
Super-tasty. I think I’ll cut back on the panko by half next time — the recommended volume made my meatballs a little too “bready.” Otherwise a great and easy formula, will definitely make again. Served them in warmed pitas with lettuce, tomato and cuke one time; lettuce, tomato and sliced Kalamata olives a second time. The olives were a next-level flavor addition accompaniment.
I tried this recipe to make use of tahini and z'atar lingering from earlier recipes requiring not-so-usual pantry items. The meatballs were a delicious and I think, healthy protein for dinner. Btw, I cut the meatball recipe in half for just 2 of us and that worked just fine, though I wished I made more of the yogurt sauce. Yummy.
@Candlestick don’t forget diamond kosher has 50% less sodium by volume than table salt, so if you aren’t using diamond, you are 2x over salting. Same for Morton kosher salt. I don’t even bother buying table salt anymore.
I made this with GF breadcrumbs, then served it with a chickpea-based orzo (GF) salad with cukes, tomatoes, chopped peppers, lemon, olive oil, and herbs. It was a great combined plate. The meatballs were very wet, but firmed up in the oven. In winter, this would be nice with some greens and roasted cauliflower, or some roasted carrots and quinoa etc. The tahini yogurt sauce does a lot of work for the whole meal.
Makes a nice change to meatballs swimming in tomato sauce. I didn't have any Z'atar and parsley so used fresh dill and fresh mint instead, with gave a Greek-style flavour. I served with baked rice-stuffed tomatoes (using another recipe from this site), to keep going with the Greek theme, and they combined beautifully.
I was out of panko and subbed chia seeds. Worked fabulously and extra nutrition! I’ve made these several times and love how easily flavors can be tweaked. Keep the yogurt, tahini, egg, turkey. Add any herb and spice combo you desire.