One-Pot Za'atar Meatballs and Quinoa

5 from 7 votes

One-Pot Za'atar Meatballs and Quinoa

This one pot za'atar meatballs and quinoa is made with flavor packed turkey and pork meatballs and seasoned with a homemade za'atar seasoning! It is a perfect weeknight dinner that also doubles as perfect leftovers.

Prep 20

Cook 30

Total 50

Fat 17

Carbs 22

Protein 26

Yield

Ingredients

Za’atar Seasoning

1 tablespoon fennel seeds
1 tablespoon cumin seeds
1 teaspoon coriander seeds
1 tablespoon dried thyme
½ tablespoon oregano
2 teaspoons marjoram
1 tablespoon ground sumac
2 teaspoons kosher salt
1 teaspoon granulated garlic
2 teaspoons brown sugar
1 tablespoon white sesame seeds

Meatballs

½ lb. Ground turkey
½ lb. Ground pork
1/4 cup bread crumbs
1 large egg
1 medium carrot grated
¼ large white onion grated
2 cloves garlic peeled and minced
2 tablespoons chopped fresh parsley
1 tablespoons za’atar seasoning from above
1.5 tablespoons olive oil

Skillet

½ large white onion minced
3 cloves garlic peeled and minced
¼ teaspoon salt
2 medium carrots sliced into ½-inch half moons
2 cups cauliflower chopped into small chunks
2 teaspoons za'atar seasoning
1 cup white quinoa
2.5 cups chicken broth separated
2 tablespoons fresh lemon juice

Yogurt Topping

½ cup nonfat Greek yogurt
Zest of one lemon
1 teaspoon garlic powder
2 teaspoons olive oil

Garnish

1 teaspoon za’atar seasoning for garnish
2 tablespoons chopped fresh parsley
2 tablespoons minced red onion

Instructions

First, prepare the za’atar seasoning. Place fennel seeds, cumin seeds, and coriander seeds in a mortar and pestle and grind until fragrant and until the seeds are no longer whole.
Add the thyme, oregano, marjoram, sumac, kosher salt, garlic, and brown sugar to mortar and pestle and gently combine.
Finally, toss the sesame seeds with the rest of the spices. Do not use the pestle to grind the sesame seeds, those should remain whole.
Transfer the za’atar seasoning into a jar with a cover and set aside.
Place all of the ingredients for the meatballs (except for the olive oil) into a large bowl.
Then, use a large wooden spoon or your hands to thoroughly mix, combining all ingredients. We recommend using your hands as it’s faster and easier.
When all of the ingredients are combined, use your hands to form golf ball-sized meatballs (~1.5 tablespoons).
Heat a large skillet with sides (this is important) over medium/high heat. Add olive oil.
When the olive oil is fragrant add all of the meatballs to the skillet.
Brown the meatballs for 5-7 minutes, turning the meatballs until most of the meatball is browned. Remove the meatballs from the skillet. Don’t worry if they aren’t fully cooked on the inside, they will continue to cook later. Set aside.
Deglaze the pan with ½ cup of the chicken broth. Scrape the brown bits from the pan with a spatula.
Add the onions to the skillet and sauté for 1 minute. Then, add the garlic and salt to the onions and sauté for an additional minute.
Next, add the chopped carrots, cauliflower, and za’atar seasoning to the pan and toss everything together. Cook all of the vegetables together for 2-3 minutes.
Add the quinoa to the pan, toss with the vegetables and toast the quinoa for 1 minute.
Finally, add 2 cups of broth and lemon juice to the skillet and bring to a boil.
Turn the heat to low and add the meatballs to the skillet. Cover and simmer for 8-10 minutes or until the quinoa is cooked.
While the quinoa skillet is cooking add the Greek yogurt, lemon zest, and garlic to a bowl and mix. Set aside.
When the quinoa is cooked, remove from heat and uncover the skillet. Let the skillet rest for 5-10 minutes to allow the rest of the moisture to absorb into the quinoa.
Top the skillet with the Greek yogurt sauce. Drizzle the greek yogurt with the olive oil, za’atar seasoning, fresh parsley, and onion.
Enjoy.

Tips & Notes

This recipe will make extra za’atar seasoning so store the rest for later use.

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Nutrition Facts