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 monounsaturated 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.
@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 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.
Ten minutes was not enough.
The taste was fine, but a bit plain still. The texture though was way too pasty? I could barely eat a couple before getting put off. Sauce was good.
Very tasty, but didn't love the texture...thought they were a bit too soft. Next time, I'll either brown them first in a pan, or cook them at 425.