Za’atar Turkey Meatballs With Tahini Yogurt
Recipe by Sheela Prakash | Total time: 35 minutes 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. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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