Turkey Feta Meatballs with Lemon-Yogurt Sauce Recipe
Introduction
These Turkey Feta Meatballs are a flavorful and light twist on classic meatballs, combining lean ground turkey with tangy feta cheese and fresh herbs. Served with a refreshing lemon-yogurt sauce, they make a delicious and healthy meal perfect for any occasion.
Ingredients
- 1 lb. ground turkey
- 1/2 small yellow onion, finely chopped
- 1 large egg, lightly beaten
- 4 cloves garlic, finely chopped
- 1/2 cup panko bread crumbs
- 2 Tbsp. chopped fresh parsley
- 1 Tbsp. chopped fresh dill
- Pinch of red pepper flakes
- Kosher salt
- Freshly ground black pepper
- 1/2 cup crumbled feta (about 3 oz.)
- Extra-virgin olive oil, for greasing
- 1/2 cup plain full-fat Greek yogurt
- Juice of 1/2 lemon
- Chopped fresh dill, chopped fresh parsley and lemon wedges, for serving
Instructions
- Step 1: Preheat oven to 400°F. In a large bowl, combine the ground turkey, onion, egg, garlic, panko, parsley, dill, and red pepper flakes. Season with salt and pepper. Add the feta and gently stir until just combined. Form the mixture into 16 meatballs, about 2 tablespoons each.
- Step 2: Line a baking sheet with foil and lightly grease it with olive oil. Arrange the meatballs on the foil and gently roll them in the oil to coat evenly.
- Step 3: Bake the meatballs for 18 to 20 minutes, until golden brown and cooked through.
- Step 4: Meanwhile, in a medium bowl, mix together the Greek yogurt and lemon juice. Season with salt and pepper to taste.
- Step 5: Spread the lemon-yogurt sauce on a serving platter. Top with the baked meatballs, sprinkle with extra dill and parsley, and serve with lemon wedges on the side.
Tips & Variations
- For extra moisture, you can soak the panko breadcrumbs in a little milk before adding to the meat mixture.
- Try swapping fresh dill with mint for a different herb flavor.
- If you prefer, cook the meatballs in a skillet over medium heat for 8-10 minutes instead of baking.
- Add a pinch of smoked paprika to the meat mixture for a subtle smoky flavor.
Storage
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F for 10 minutes or in the microwave until warmed through. The lemon-yogurt sauce is best served fresh but can be refrigerated separately for up to 2 days.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these meatballs ahead of time?
Yes, you can prepare the meatballs and refrigerate them uncooked for up to 24 hours before baking. You can also freeze cooked meatballs for up to 3 months; just thaw and reheat before serving.
Can I use regular yogurt instead of Greek yogurt in the sauce?
You can use regular plain yogurt, but Greek yogurt provides a thicker, creamier texture that complements the meatballs better. If using regular yogurt, consider draining it through a fine mesh to thicken.
PrintTurkey Feta Meatballs with Lemon-Yogurt Sauce Recipe
These Turkey Feta Meatballs are flavorful, tender, and perfect for a healthy dinner. Made with ground turkey, fresh herbs, garlic, and crumbled feta cheese, they are baked to golden perfection and served with a refreshing lemon-yogurt sauce. This recipe offers a delicious Mediterranean-inspired twist on classic meatballs that are easy to prepare and sure to impress.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 16 meatballs, serves 4 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
Meatballs
- 1 lb. ground turkey
- 1/2 small yellow onion, finely chopped
- 1 large egg, lightly beaten
- 4 cloves garlic, finely chopped
- 1/2 cup panko bread crumbs
- 2 Tbsp. chopped fresh parsley
- 1 Tbsp. chopped fresh dill
- Pinch of red pepper flakes
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/2 cup crumbled feta (about 3 oz.)
- Extra-virgin olive oil, for greasing
Lemon-Yogurt Sauce
- 1/2 cup plain full-fat Greek yogurt
- Juice of 1/2 lemon
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Chopped fresh dill, for garnish
- Chopped fresh parsley, for garnish
- Lemon wedges, for serving
Instructions
- Preheat and mix ingredients: Preheat your oven to 400°F. In a large bowl, combine the ground turkey, finely chopped onion, lightly beaten egg, garlic, panko bread crumbs, chopped parsley, chopped dill, and a pinch of red pepper flakes. Season generously with kosher salt and freshly ground black pepper. Add the crumbled feta cheese and gently stir just to combine, taking care not to overmix.
- Form and prepare meatballs: Shape the mixture into 16 evenly sized meatballs, about 2 tablespoons each. Line a baking sheet with foil and lightly grease the foil with a thin layer of extra-virgin olive oil. Arrange the meatballs on the prepared sheet and gently roll them in the oil to lightly coat all sides.
- Bake meatballs: Bake the meatballs in the preheated oven for 18 to 20 minutes, or until they are golden brown on the outside and cooked through in the center. Cooking times may vary slightly depending on oven performance.
- Prepare lemon-yogurt sauce: While the meatballs bake, combine the Greek yogurt and lemon juice in a medium bowl. Season the sauce with kosher salt and freshly ground black pepper to taste, mixing until smooth and well blended.
- Assemble and serve: Spread the lemon-yogurt sauce evenly on a serving platter. Arrange the cooked meatballs over the sauce. Garnish with chopped fresh dill and parsley, and serve the platter with lemon wedges on the side for squeezing over the meatballs as desired.
Notes
- Use fresh herbs for the best aromatic flavor.
- Do not overmix the meatball mixture to keep them tender.
- Ensure meatballs are cooked to an internal temperature of 165°F for food safety.
- Can be made ahead and reheated gently in the oven or microwave.
- Serve with a side of roasted vegetables or a simple green salad for a balanced meal.
Keywords: turkey meatballs, feta meatballs, baked meatballs, Mediterranean recipe, healthy dinner, lemon yogurt sauce
