Method
Heat the oven to 170ºC fan bake or 190ºC regular bake. Line an oven tray with baking paper.
In a large bowl, combine the meatball ingredients except the olive oil. I find the easiest way to thoroughly mix them is with your hands. Roll them into walnut sized balls and place on the prepared tray. Drizzle with olive oil then bake for 25 minutes or until golden and cooked through.
While the meatballs are cooking, prepare the remaining elements. Fill a large pot with salted and water and bring to the boil. Remove from the heat and add the tabbouleh. Cover and let sit for 10 minutes or until the bulghur is tender. Drain with a sieve then set aside to cool down.
Cut the cucumber and capsicum into small cubes and quarter the cherry tomatoes. Place in a large bowl along with the cooked bulgur wheat and remaining ingredients. Toss to combine then season to taste.
In a small bowl combine the yoghurt, chopped herbs and garlic.
Peel and remove the stone from the avocados. Cut into bite sized cubes.
Serve the meatballs with the tabbouleh, herb yoghurt, olives and avocado. Top the avocado with zatar and season to taste.
Recipe created for The Avo Tree by Olivia Galletly @Thehungrycooknz