Za’atar Turkey Meatballs With Tahini Yogurt

By Sheela Prakash

Published March 17, 2026

  • Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
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Ready In
35 min
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Creamy tahini-spiked yogurt plays a dual role in these quick baked turkey meatballs: Half is combined with the ground meat and herby, earthy za’atar to ensure that the meatballs are extra juicy and tender, while the rest doubles as a drizzling and dipping sauce. How you choose to serve the duo of meatballs and tahini yogurt is up to you: Stuff them into split pita, serve them over cooked grains like rice or bulgur, or just sit them alongside a pile of garlicky greens.

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Ingredients

Yield:4 servings

  • 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

Ingredient Substitution Guide
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.

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Preparation

  1. Step 1

    Heat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.

  2. 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.

  3. 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.

  4. 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.) 

  5. Step 5

    Garnish the meatballs with the remaining parsley and za’atar and serve with the tahini yogurt.

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