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¾ cup plain, whole-milk Greek yogurt

3 tablespoons tahini

1 large garlic clove, grated or minced

2 tablespoons freshly squeezed lemon juice, divided

1 teaspoon plus a pinch kosher salt (such as Diamond Crystal), divided

1 large egg

1 pound ground turkey

½ cup panko bread crumbs

⅓ cup chopped fresh parsley, divided

3 tablespoons plus 1 teaspoon za’atar, divided

Freshly ground black pepper

Oil, for forming the meatballs

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1. Heat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.

2. In a large bowl, combine the yogurt, tahini, garlic, 1 tablespoon lemon juice and a pinch of salt. Transfer ½ cup of the tahini yogurt to a small bowl and reserve.

3. Crack the egg into the large bowl and, using a fork, lightly whisk it into the yogurt mixture. Add the turkey, panko, three-quarters of the parsley, 2 tablespoons za’atar, the remaining 1 teaspoon salt and several grinds of pepper; mix lightly just until combined. Using oiled hands, roll into 16 meatballs (about 2 tablespoons each) and place on the prepared baking sheet. (The mixture will be quite soft.) Bake until cooked through, about 10 minutes.

4. Stir in the remaining 1 tablespoon lemon juice and 1 tablespoon water to reserved tahini yogurt until thin enough to drizzle. (If it’s still too thick, add another 1 tablespoon water.)

5. Garnish the meatballs with the remaining parsley and za’atar and serve with the tahini yogurt.

Tip: Serving suggestions: serve in warmed pitas with lettuce, tomato and cuke or lettuce, tomato and sliced Kalamata olives.