Zaatar, Feta, and Charred Lemon Turkey Meatballs with Zucchini & Garlicky Labne

Zaatar, Feta, and Charred Lemon Turkey Meatballs with Zucchini & Garlicky Labne

Prep Time: 20 - 25 minutes

Cook Time: 40 - 55 minutes

Servings: 4

Ingredients:

Zaatar, feta, and charred lemon turkey meatballs

• 1 lemon, thinly sliced (about ⅛ - ¼ inch wide)
• 2 small shallots, grated
• 2 garlic cloves, minced
• 1 egg
• 1 tbsp honey (optional)
• ½ cup panko breadcrumbs
• 2 tbsp zaatar
• 3 oz feta cheese, crumbled
• 1 tsp kosher salt
• ½ tsp ground black pepper
• 1 lb ground turkey (93% lean, 7% fat)
• Olive oil, for frying

Sautéed zucchini

• 2 large zucchini, cut rangiri (irregular angled chunks, see here for more info)
• 1 tsp chili flakes
• Kosher salt and pepper, to taste

Garlicky labne

• 1 cup labne
• 1-2 garlic cloves, minced
• Squeeze of lemon
• Kosher salt
• Mint leaves, for garnish
• Pita bread, to serve

Directions:

1. ZAATAR, FETA, AND CHARRED LEMON TURKEY MEATBALLS: Heat a large skillet over medium-high heat and add 2 tbsp olive oil. Once hot, add the lemon slices in a single layer. Once the lemons start to brown (about 4-5 minutes), flip and cook until charred on the other side (2-3 minutes). Remove onto a plate to cool completely.
2. Finely chop the charred lemon, including the peel, until it resembles a coarse paste.
3. Add the chopped lemon to a large bowl along with the grated shallot, minced garlic, egg, honey, panko breadcrumbs, zaatar, salt, and black pepper. Mix until fully combined.
4. Crumble in the feta with your hands, then add the ground turkey. Gently knead with your hands until the meat is fully incorporated with the rest of the ingredients.
5. Scoop the meat mixture into small balls (about 1 inch in diameter) and set aside.
6. Heat a large skillet or dutch oven over medium heat. Add enough olive oil for a shallow fry; the oil should be about ⅓ an inch deep. Once hot, add the meatballs. You will probably need to do this in 2 batches to avoid overcrowding the pan.
7. Flip the meatballs every few minutes to brown all sides evenly, about 3–4 turns total, until they reach an internal temp of 165°F. Set aside on a plate and continue with the rest of the meatballs.
8. SAUTEED ZUCCHINI: Once the meatballs are cooked, remove the pan from the heat and drain most of the olive oil except 2-3 tbsp. Remove any burnt pieces of meatball as best as you can.
9. Return the pan over medium-high heat, then add the zucchini. Stir to coat in the oil, then leave to cook for 4-5 minutes, until the first side of the zucchini is starting to brown. Season the zucchini with salt, black pepper, and chili flakes. Stir the zucchini and continue cooking.
10. The zucchini will start to soften and brown in some places. Stir occasionally. Once the zucchini is fork tender, remove from the heat. This whole process will take 16 - 22 minutes.
11. GARLICKY LABNE: *Garlicky labne can be made ahead and stored in the fridge for up to 3 days.
12. In a small bowl, mix 1 cup of labne with the minced garlic, squeeze of lemon, and generous pinch of salt. Mix together until combined, and adjust to taste with more lemon/salt.
13. ASSEMBLE: Spoon the garlicky labne on the serving plate and pile the sautéed zucchini on top. Add the meatballs on top of the zucchini, and garnish with fresh mint.
14. Serve with warm pita bread.