Turkey Meatballs with Green Tahini & Herby Tabbouleh

Course : Mains | Cuisine: Middle Eastern | Servings : 2 persons | Cook Time : 30 minutes

A fresh, vibrant Middle Eastern-inspired dish made with lean, halal turkey meatballs

If you’re looking for a lighter alternative to lamb that doesn’t compromise on flavour, our halal turkey meatballs are the perfect solution. Made from whole muscle meat and lower in fat than red meat, turkey is ideal for those seeking nutritious, high-protein meals without sacrificing taste.

These Middle Eastern-inspired turkey meatballs pair beautifully with a citrusy tabbouleh and punchy green tahini. Whether you’re creating an eye-catching mezze platter, a healthy lunch bowl, or a catering dish with broad appeal, this is a versatile, crowd-pleasing recipe packed with texture, colour and flavour.

Ingredients

For the turkey meatballs:

500g Riverside turkey meatballs
1 tbsp olive oil

For the tabbouleh:

100g bulgur wheat
2 tomatoes, finely chopped
½ cucumber, deseeded and finely chopped
4 spring onions, finely sliced
Large bunch parsley, finely chopped
Small bunch mint, finely chopped
Juice of 1 lemon
1 tbsp olive oil

For the green tahini:

4 tbsp tahini
Juice of 1 lemon
1 garlic clove, crushed
Small bunch parsley or coriander
3–4 tbsp cold water (to loosen)

Method

Cook the bulgur wheat – Put the bulgur in a bowl, cover with boiling water, and leave to soak for 20 minutes or until soft. Drain well.
Make the tabbouleh – Once the bulgur is cool, mix with chopped tomato, cucumber, spring onion, parsley, mint, lemon juice and olive oil. Season to taste and set aside.
Cook the meatballs – Heat olive oil in a pan over medium heat. Cook the turkey meatballs for 8–10 mins, turning occasionally, until golden and cooked through.
Blend the green tahini – In a blender or using a hand mixer, blitz the tahini, lemon juice, garlic and herbs until smooth. Add water a tablespoon at a time until you get a drizzly sauce consistency. Season with salt.
Assemble – Spoon the tabbouleh onto plates, top with turkey meatballs, and drizzle generously with the green tahini. Garnish with extra herbs or a lemon wedge if you like.