Preheat oven to 400°F. Drizzle a sheet pan with a little olive oil to prevent the meatballs from sticking.
In a large bowl combine the ground turkey, feta, egg, Za’atar, cinnamon, green onions, garlic, salt and pepper. Using your hands gently mix everything together until fully combined.
Using a medium sized ice cream scoop or a large spoon, form the mixture into medium sized balls, slightly smaller than a golf ball, and set aside on a plate or sheet pan. You can lightly wet your hands with water to help prevent the mixture from sticking on your hands too much.
Bring a medium sized skillet up to heat on medium. Drizzle in a little olive oil so the meatballs don’t stick to the pan. Add the meatballs to the heated pan, working in batches if you need to so they’re not overcrowded. Cook for 2-3 minutes on one side making sure to leave it alone so it forms a crust and then flip and repeat on the other side. Remove the partially cooked meatballs and place on the prepared sheet pan. Continue with remaining balls.
Place in the oven and cook for 10-15 minutes or until the meatballs are cooked through. Remove from oven.
Meanwhile begin on the quinoa. In a medium sized saucepan combine the quinoa, chicken stock, lemon zest and juice, salt and turmeric. Stir to combine everything. Bring the mixture up to a simmer, cover and cook until all of the water is absorbed, 10-15 minutes. I usually remove the lid the last 5 or so minutes of cooking. Remove from heat and fluff with a fork. Add in the chopped cilantro and check for seasoning, adding more salt if needed. It should look done when the germ is visible around the grain and it is soft but still lightly chewy.
To serve mound up the quinoa onto a large platter then place the cooked meatballs on top. Garnish with extra cilantro and feta cheese.
Recipe Courtesy of Megan Mitchell