This flavorful one-pot za’atar meatballs and quinoa skillet is full of healthy vegetables, bright lemony yogurt, and hearty meatballs — each serving delivers about 26 grams of protein. The lemon-garlic yogurt topping adds a tangy finish you won’t want to skip.
The Best One Pot Meal
Meet a new weeknight favorite: a one-pan skillet of za’atar-spiced meatballs simmered with quinoa and vegetables. This recipe uses a homemade za’atar blend for a warm, herb-forward flavor and combines lean turkey with pork for juicy, well-textured meatballs.
Why you’ll love it
- One-pot skillet dinner — fast to make and easy to clean up.
- High in protein — roughly 26 g per serving, great for fueling busy nights.
- Great leftovers — the flavors mellow and meld overnight, making it even better the next day.
Featured Ingredients
- Za’atar seasoning. This recipe uses a homemade za’atar blend — a fragrant mix of seeds, herbs, sumac, and sesame. It adds a savory, slightly tangy note that brightens the whole dish.
- Quinoa. White quinoa is used here, but red or tri-color quinoa also work. Quinoa cooks quickly and soaks up the skillet flavors beautifully.
- Ground meat. The meatballs are made with half ground turkey and half ground pork to balance lean and fatty textures. Ground chicken can be used as a substitute for turkey.
- Bread crumbs. Plain breadcrumbs hold the meatballs together; swap to gluten-free crumbs if needed.
- Fresh herbs. Chopped parsley and mint at the end lift the dish with freshness — don’t skip them.
- Broth. Chicken broth adds savory depth; use beef or vegetable broth if you prefer a different flavor profile.
How to boost the flavor: Try beef broth for a richer base or use seasoned breadcrumbs with garlic and herbs. A pinch more za’atar at the end also brightens the flavor.
easy
Za’atar Seasoning
Make a batch of this za’atar to use in the skillet and keep the rest stored in a cool, dark place. It’s excellent on eggs, roasted vegetables, and grilled proteins.
Simple Instructions
Here’s a concise overview of the method. The full ingredient list and step-by-step directions are included below.
Brown the meatballs
Combine the meatball ingredients (except the oil) and mix until evenly combined. Form into golf ball–sized patties (about 1.5 tablespoons each). Heat oil in a skillet and brown the meatballs on the outside for 5–7 minutes, rotating to get even color. They do not need to be fully cooked through — they will finish cooking with the quinoa. Remove the meatballs and set aside.
Sauté the vegetables
Deglaze the pan with a small amount of chicken broth, scraping up browned bits. Add the onion and sauté briefly, then add garlic. Toss in carrots and cauliflower with a pinch of salt and a sprinkle of za’atar, and cook a few minutes to soften and develop flavor.
Add quinoa and broth
Stir the quinoa into the vegetables and toast it for a minute. Pour in broth and lemon juice, bring to a boil, then reduce heat to low. Nestle the browned meatballs back into the skillet, cover, and simmer until the quinoa is tender and the liquid is absorbed, about 8–10 minutes.
Top with yogurt sauce
While the skillet cooks, whisk together Greek yogurt, lemon zest, and garlic. After the skillet has rested for 5–10 minutes, dollop the yogurt over the top and finish with a drizzle of olive oil, extra za’atar, chopped parsley, and minced red onion.
Related Recipes
- Turkey Sweet Potato Enchilada Skillet
- Mexican Ground Beef Skillet
- Moroccan Chickpea Couscous
- One Pot Yellow Rice with Marinated Chickpeas
Top Tips
- When browning meatballs, move them gently right after placing in the hot pan to prevent sticking; cold meat can adhere to the skillet.
- If the quinoa is still firm and the skillet has no liquid left, add a few tablespoons of hot broth and continue cooking until absorbed.
- Finish with fresh herbs and the lemon-garlic yogurt — these components brighten and balance the dish.
Storage
Allow the skillet to cool completely, then transfer to an airtight container. Refrigerate for up to 5 days.
To reheat: Warm gently on the stovetop over low heat with a splash of broth, or microwave in 30-second intervals, stirring between each interval until heated through.
More of our Favorite…
One Pot Meals
- Turkey Sweet Potato Enchilada Skillet
- Mexican Ground Beef Skillet Recipe
- Moroccan Chickpea Couscous
- One Pot Yellow Rice with Marinated Chickpeas
One-Pot Za’atar Meatballs and Quinoa
A satisfying one-pan meal of za’atar-seasoned turkey and pork meatballs simmered with quinoa, carrots, and cauliflower, finished with a bright lemon-garlic yogurt.
Author: Linley Hanson
Prep: 20 mins | Cook: 30 mins | Total: 50 mins | Servings: 6
Ingredients
Za’atar Seasoning
- 1 tablespoon fennel seeds
- 1 tablespoon cumin seeds
- 1 teaspoon coriander seeds
- 1 tablespoon dried thyme
- ½ tablespoon oregano
- 2 teaspoons marjoram
- 1 tablespoon ground sumac
- 2 teaspoons kosher salt
- 1 teaspoon granulated garlic
- 2 teaspoons brown sugar
- 1 tablespoon white sesame seeds
Meatballs
- ½ lb ground turkey
- ½ lb ground pork
- ¼ cup bread crumbs
- 1 large egg
- 1 medium carrot, grated
- ¼ large white onion, grated
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 1 tablespoon za’atar seasoning (from above)
- 1.5 tablespoons olive oil (for frying)
Skillet
- ½ large white onion, minced
- 3 cloves garlic, minced
- ¼ teaspoon salt
- 2 medium carrots, sliced into ½-inch half moons
- 2 cups cauliflower, chopped into small chunks
- 2 teaspoons za’atar seasoning
- 1 cup white quinoa
- 2.5 cups chicken broth, separated
- 2 tablespoons fresh lemon juice
Yogurt Topping
- ½ cup nonfat Greek yogurt
- Zest of one lemon
- 1 teaspoon garlic powder
- 2 teaspoons olive oil
Garnish
- 1 teaspoon za’atar for garnish
- 2 tablespoons chopped fresh parsley
- 2 tablespoons minced red onion
Instructions
- Make the za’atar: Lightly toast fennel, cumin, and coriander seeds and grind until fragrant. Combine with thyme, oregano, marjoram, sumac, salt, granulated garlic, and brown sugar. Stir in sesame seeds (leave sesame whole). Store any extra in a sealed jar.
- Mix the meatballs: Place turkey, pork, breadcrumbs, egg, grated carrot, grated onion, minced garlic, parsley, za’atar, and seasonings in a large bowl. Mix thoroughly and form into golf ball–sized meatballs (~1.5 tbsp each).
- Brown: Heat a skillet with sides over medium-high heat and add olive oil. Brown the meatballs on most sides for 5–7 minutes until well colored. Remove and set aside (they will finish cooking later).
- Deglaze and sauté: Pour ½ cup of the chicken broth into the hot pan and scrape up browned bits. Add the minced onion and sauté 1 minute, then add the garlic and salt and sauté another minute.
- Add vegetables and seasoning: Stir in carrots, cauliflower, and 2 teaspoons za’atar. Cook 2–3 minutes until vegetables begin to soften.
- Toast quinoa: Add quinoa to the pan, toss with vegetables, and toast for about 1 minute.
- Add broth and lemon: Pour in 2 cups broth and the lemon juice and bring to a boil. Reduce heat to low.
- Simmer with meatballs: Return the browned meatballs to the skillet, cover, and simmer 8–10 minutes until quinoa is cooked and liquid is absorbed.
- Prepare yogurt sauce: While the skillet cooks, mix Greek yogurt with lemon zest and garlic powder. Set aside.
- Rest and finish: Remove the skillet from heat and let rest 5–10 minutes. Dollop yogurt on top and drizzle with olive oil. Sprinkle extra za’atar, chopped parsley, and minced red onion before serving.
Tips & Notes
- This recipe yields extra za’atar seasoning — store it and use on other dishes.
Nutrition
Calories: 354 kcal, Carbohydrates: 22 g, Protein: 26 g, Fat: 17 g, Fiber: 4 g, Sugar: 7 g
Nutrition information is an estimate and should be used as a guideline.
Photography by: The Wooden Skillet