These savory Za’atar Meatballs are bursting with flavor and rest on a bed of toasty, herbed coriander rice. They make a great dinner meal and are best served with a generous smear of tzatziki sauce and a smattering of feta and fresh herbs.
This Middle Eastern-inspired dish has become another one of our family favorites for dinner. The za’atar meatballs are pan-fried and made with an incredibly delicious blend of beef and lamb. They rest on a bed of aromatic basmati rice made with toasted coriander seeds and fresh herbs.
Together with a spread of tzatziki sauce and feta, this dish is exploding with flavor. We like to pair it with sliced Persian cucumbers and chopped herbs for a bit of freshness. You can also pair it with herbed labneh and maybe even some toasted pine nuts for even more flavor.
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Ingredient Notes and Substitutions
Find the full list of ingredients, measurements, and instructions in the recipe card below!
- Yellow Onion: You’ll want to mince/chop them up very small so they incorporate well into the meatballs with no large chunks.
- Ground Beef & Lamb: We use 85% lean beef. If you only have one type of meat on hand, the flavor won’t be quite the same, but you can still make it with one or the other.
- Aleppo Pepper: This adds a tiny touch of spice to the meat. You can omit it or replace it with ¼ to ½ tsp of red pepper flakes.
- Low-Sodium Chicken Broth: This gives the rice more flavor. If you want to substitute it with water, you may have to increase the salt. Once the rice is cooked, just taste and adjust as needed.
Step-by-Step Instructions
This section provides a general overview as well as any pictures to guide you through the recipe. The full detailed recipe instructions are in the recipe card at the bottom of the post.
1. Prepare the rice. Toast the coriander seeds in olive oil then add the rice, cumin, and salt. Toast the rice for 3-5 minutes, tossing frequently then pour in the chicken broth. Bring to a boil.
2. Cook the rice. Once the liquid is bubbling on the surface, reduce to low heat and cover. Cook for 20 minutes then add the fresh herbs and fluff with a fork. Cover it back up and let it rest for at least 10 minutes.
3. Mix and shape the meatballs. Mix the lamb, beef, onion, and other ingredients in a bowl until well combined. Then shape into 1 ½ inch meatballs. You should have around 17.
4. Cook the meatballs. Heat the olive oil in a large pan and cook the meatballs on all sides until cooked through. Serve with tzatziki, feta, and fresh herbs.
If you made this Za’atar Meatballs recipe, please let us know by leaving a star rating and review down below. We’d love to hear from you!
📖 Recipe
Za’atar Meatballs with Herbed Coriander Rice
Ingredients
Herbed Coriander Rice
- 1 cup (200 g) basmati rice uncooked
- 1 tbsp extra-virgin olive oil
- 1 ½ tsp coriander seeds
- ½ tsp ground cumin
- ½ tsp fine sea salt
- 1 ½ cups (350 ml) low-sodium chicken broth
- 2 tbsp finely chopped cilantro
- 2 tbsp finely chopped parsley
Za'atar Meatballs
- ⅔ cup (100 g) minced yellow onion
- 2 cloves garlic minced
- ½ cup (70 g) plain breadcrumbs
- 1 tbsp za'atar
- 1 tsp Aleppo pepper
- ¾ tsp fine sea salt
- ¾ tsp ground black pepper
- 1 large egg
- ½ lb (226 g) ground beef 85% lean
- ½ lb (226 g) ground lamb
- 4 tbsp extra-virgin olive oil
To Serve
- Tzatziki
- Crumbled feta
- Fresh herbs
- Persian cucumbers sliced
Instructions
Herbed Coriander Rice
- To make the rice, rinse the basmati rice in a fine mesh sieve under cold water until the water runs clear, about 1-2 minutes. Set aside to drain.
- In a medium saucepan, heat the olive oil over medium heat. Add the coriander seeds and toss them around for about 2 minutes until they smell toasty and are lightly browned.
- Add the drained rice, cumin, and salt. Toss frequently for 3-5 minutes until toasty. Be careful not to break up the grains.
- Pour in the chicken broth and bring to a low boil over medium-high heat. Once bubbling, reduce to low heat and cover with a lid. Cook for 20 minutes.
- Turn off the heat then add the chopped cilantro and parsley. Mix and fluff with a fork then cover the rice back up and let it rest for at least 10 minutes.
Za'atar Meatballs
- To a large bowl, add the minced onion, garlic, breadcrumbs, za'atar, Aleppo pepper, salt, pepper, and the egg. Mix with a fork until well combined.
- Add the ground beef and lamb and mix well with your hands until combined. Roll into 1 ½-inch (3.8 cm) meatballs and place on a plate or lined baking sheet. You should get about 17 meatballs.
- Heat 4 tbsp of olive oil in a large pan over medium-high heat. Once hot, add the meatballs and cook on all sides for 10-12 minutes or until cooked through to 160°F (71°C). Reduce the heat slightly as needed.
- Place the cooked meatballs on a clean plate. To serve, smear a few spoonfuls of tzatziki on a plate then top with the rice and meatballs. Sprinkle with feta, chopped fresh herbs, and serve with sliced Persian cucumbers.
Notes
- The nutrition information is only an estimate and does not include the tzatziki, cucumbers, and feta.
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