The shop is now live! Visit shop.

Easy Turkey Shawarma Meatballs

Easy Turkey Shawarma Meatballs_Hero


These easy turkey shawarma meatballs are an amazing Middle Eastern meatball recipe. They pair perfectly with saffron rice and lemony hummus sauce!

Easy Turkey Shawarma Meatballs_MidPage – 1

This meal is absolutely incredible. This dinner loads up on shawarma spices. I pair it with a tangy vegetable salad and aromatic saffron rice.

How to make the turkey shawarma meatballs:

The shawarma turkey meatballs are so easy to prepare and all you need are a few ingredients.

  • Ground turkey
  • Shwarma spice blend
  • Panko
  • Egg
  • Black Urfa chili pepper
  • Dry dill
  • Dry parsley
  • Milk

I used store-bought shwarma spices, but you can make the shawarma spice blend just as easily at home too.

To make the meal, start by mixing together all the ingredients for the turkey shawarma meatballs. Be sure to fry a little piece before you roll them. Fry it up and taste a bit and then adjust the seasonings before rolling the meatballs.

Roll up the meatballs and then fry them up. Add them all to the skillet and pour in 1/2 cup of chicken stock. Let the meatballs simmer on the stovetop as you finish up the rest of the meal.

Easy Turkey Shawarma Meatballs_MidPage

How to make the saffron rice, salad, and hummus sauce:

Saffron rice: Use basmati rice and be sure to rinse it well until the water runs clear. Bloom the saffron in hot water. Next, sauté the onion, and then add the rice. Pour the saffron-water mixture on top and then add water. Season it with salt and then bring to a low boil. Reduce heat, cover, and simmer for 15 minutes or until the rice is tender. Turn off the heat and let the rice rest for 5–10 minutes.

Zucchini-cucumber salad: To make the cucumber salad, use two golden or green zucchini and one cucumber. Dice them up and transfer them to a bowl. Add extra virgin olive oil, salt, pepper, and dry dill. Finish with the juice of 1 lemon.

Hummus sauce: Use 1/2 cup plain store-bought hummus. Mix with the juice of 1 lemon along with salt and pepper. Finish with silk chili flakes or a pinch of chili powder if you like. Whisk until smooth. Add more water as needed to get the hummus to a drizzling consistency.

While the full recipe is a bit more complex because of how many different sides there are to prepare, you can also keep it simple and serve this with just sliced cucumbers, rice, and a dollop of your favorite hummus.

The meatballs themselves are so simple to make and would be perfect stuffed into a pita with lettuce, tomato, red onion, and tzatziki sauce!

Easy Turkey Shawarma Meatballs_MidPage

Easy Turkey Shawarma Meatballs

These easy turkey shawarma meatballs are an amazing Middle Eastern meatball recipe. They pair perfectly with saffron rice and lemony hummus sauce!
5 from 1 vote
Print Pin
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 4
Calories: 588kcal

Equipment

  • Deep skillet
  • Large pot with lid
  • Fine mesh sieve

Ingredients

Shawarma turkey meatballs:

  • 1 egg
  • ½ cup whole milk
  • ½ cup panko plus more if needed or use a mix of pork panko and traditional panko
  • 1 pound ground turkey
  • 1 tablespoon shawarma spice blend
  • 1 teaspoon black Urfa chili pepper or use a pinch of crushed red pepper
  • ¼ teaspoon ground black lime optional
  • 1 teaspoon dry dill
  • 1 teaspoon dry parsley
  • 1 cup chicken stock for simmering
  • Salt and pepper to taste
  • 1 tablespoon neutral oil for frying

Saffron rice:

  • 1 pinch saffron threads about 1/4 teaspoon
  • ¼ cup hot water
  • 2 tablespoons butter
  • 1 small yellow onion peeled and diced
  • 1 cup basmati rice
  • 1 ¾ cup water
  • Salt to taste

Zucchini-cucumber salad:

  • 2 golden zucchini trimmed and diced
  • 1 cucumber diced
  • 1 small shallot peeled and minced
  • 2 tablespoons extra virgin olive oil
  • 1 lemon juiced
  • 1 teaspoon dry dill
  • Salt and pepper to taste

Hummus sauce:

  • ½ cup store-bough hummus plain
  • 1 lemon juiced
  • ¼ teaspoon chili flakes optional
  • Salt as needed
  • Water as needed

For serving:

  • Toasted pita bread optional

Instructions

Make the meatballs:

  • Mix together the egg and milk until smooth. Add the panko and stir to combine. Let stand 5 minutes. Add the turkey and all the spices. Mix together with your hands until combined. If the mixture is too loose, add more panko in 1/4 cup increments. The mixture should be sticky, but rollable.
  • Tip: Microwave or fry up a small piece of the mixture and taste a bit and then adjust the seasonings before rolling the meatballs.
  • Roll the meatballs into tablespoon-sized balls.
  • Heat 1 tablespoon neutral oil in a deep skillet. Add the meatballs in an even layer and fry for 2–3 minutes per side. Continue turning until browned all over. Add the chicken stock and bring to a boil. Reduce heat, cover loosely with foil, and simmer for 15–20 minutes or until cooked through. Once the meatballs are cooked through, turn off the heat and keep warm.

Prepare the saffron rice:

  • Place the basmati rice in a sieve and rinse under cold water until the water runs clear.
  • Place half a pinch of saffron in a bowl and use the back of a spoon to crush it. Add the remaining threads, leaving them whole, and pour 1/4 cup hot water (it can be hot water from your tap!) over the saffron. Let stand for 5 minutes.
  • Place a large pot on the stove over medium-high heat. Add the butter. Once melted, add the diced onion and cook until translucent. Add the rinsed rice and cook 1–2 minutes. Pour the saffron-water mixture on top and then add the remaining water. Season it with salt and then bring to a low boil. Reduce heat, cover, and simmer for 15 minutes or until the rice is tender. Turn off the heat and let the rice rest for 5–10 minutes.

Prepare the zucchini-cucumber salad:

  • Add the diced zucchini, cucumber, and shallot to a bowl. Add extra virgin olive oil, lemon juice, and dry dill. Season to taste with salt and pepper and toss to combine. Set aside.

Prepare the hummus sauce:

  • Whisk together the hummus, lemon juice, and chili flakes until smooth. Taste and add salt if needed. Add a few splashes of water until the hummus reaches drizzling consistency. Set aside.

To serve:

  • Divide the rice between bowls. Pile the meatballs on top and add a spoonful of salad to each bowl. Serve with a spoonful of the hummus sauce and toasted pita, if you like. Enjoy!

Nutrition

Calories: 588kcal | Carbohydrates: 56g | Protein: 38g | Fat: 25g | Sodium: 331mg | Fiber: 5g | Sugar: 5g | Vitamin C: 31mg
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!

Leave a Reply

Your email address will not be published.

Recipe Rating




New recipes sent directly to your inbox.

Easy, elegant recipes to keep you cooking all week long.

subscribe