These Lemon-Garlic Turkey Meatballs are a fresh, Mediterranean-inspired dish that’s both flavorful and nutritious.
Packed with lean protein from turkey and complemented by fiber-rich vegetables, they’re a perfect weeknight meal or meal-prep option.
Low in saturated fat and high in wholesome ingredients, this recipe is quick to make, versatile, and satisfying for the whole family.
25-Minute Lemon Garlic Turkey Meatballs
Equipment
- Deluxe Stand Mixer with scraper beater
- Medium Scoop
- Sheet Pan
- Large Mixing Bowl
Ingredients
For the Meatballs:
- 1 lb 450 g ground turkey
- 2 tbsp 30 mL Lemon Garlic Rub
- 3 eggs
- 1 small onion finely chopped
- 1 cup 250 mL breadcrumbs
- ½ tsp 2 mL salt
- 1 tbsp 15 mL Dijon mustard
For the Vegetable Salad & Yogurt Sauce:
- 1 cup 250 mL finely chopped cucumber (about ½ cucumber)
- 1 tomato chopped
- 1 yellow bell pepper seeded and chopped
- 1 tbsp 15 mL Lemon Garlic Rub
- 1½ cups 375 mL 2% plain low-fat Greek yogurt
- Juice of ½ lemon
- 3 tbsp 45 mL olive oil
- 1 tbsp 15 mL agave syrup or honey
Optional:
- Rice
- Pita wedges
Instructions
- Preheat the Oven: Begin by setting your oven to 400°F (200°C). Preheating ensures that your meatballs will cook evenly and develop a lightly golden exterior without drying out. Line a sheet pan with parchment paper or lightly grease it to prevent sticking. This simple step saves cleanup time and helps maintain the perfect texture.
- Prepare the Meatball Mixture: In the bowl of your stand mixer fitted with a scraper beater, add the ground turkey, Lemon Garlic Rub, eggs, finely chopped onion, breadcrumbs, salt, and Dijon mustard. The combination of these ingredients creates a flavorful, moist meatball that holds together beautifully.
- Mix Thoroughly: Turn the mixer on low to medium speed and mix for about 50 seconds, or until all ingredients are evenly incorporated. Avoid overmixing, as this can make the meatballs dense. The goal is a uniform mixture where every bite has the right balance of seasoning, onion, and breading.
- Shape the Meatballs: Using a medium-sized scoop or your hands, form the mixture into roughly 1½-inch balls. You should yield approximately 27–28 meatballs. Try to make them as uniform as possible so they cook evenly. Place them on the prepared sheet pan, leaving a small space between each meatball to allow proper heat circulation.
- Bake to Perfection: Place the meatballs in the preheated oven and bake for 15–20 minutes. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C), which guarantees they are fully cooked yet remain juicy. During baking, the aroma of lemon and garlic will fill your kitchen, giving a hint of the delicious flavors to come.
- Prepare the Vegetable Salad: While the meatballs bake, combine the finely chopped cucumber, tomato, and yellow bell pepper in a large mixing bowl. Add 1 tablespoon of Lemon Garlic Rub to the vegetables and toss until evenly coated. This fresh salad adds crunch, color, and a bright, zesty flavor to complement the savory meatballs.
- Make the Yogurt Sauce: In a separate small bowl, whisk together the Greek yogurt, fresh lemon juice, olive oil, and agave syrup (or honey). Stir until smooth and creamy. The yogurt sauce adds a rich, tangy contrast to the meatballs, enhancing the Mediterranean-inspired flavors. Taste and adjust seasoning if needed.
- Chill the Salad for Maximum Flavor (Optional): For best results, cover the vegetable salad with plastic wrap and refrigerate for at least an hour. This allows the flavors to meld together, making the salad even more vibrant and refreshing. If you’re short on time, you can serve it immediately—it will still be delicious.
- Plate the Meatballs: Once the meatballs are done baking, remove them from the oven and let them rest for a few minutes. Resting allows the juices to redistribute, ensuring each bite is moist and tender. Arrange the meatballs on a serving platter or individual plates.
- Assemble the Dish: Spoon the prepared vegetable salad over or alongside the meatballs. Drizzle the creamy yogurt sauce on top or serve it on the side. Optionally, serve with a portion of steamed rice and warm pita wedges for a complete, satisfying meal.
- Serve and Enjoy: Your Lemon-Garlic Turkey Meatballs are ready to enjoy! These can be served immediately, or stored in an airtight container in the refrigerator for up to 3–4 days. They’re also freezer-friendly—perfect for meal prep or quick weeknight dinners.
Notes
- Adjust Seasoning to Taste: The Lemon Garlic Rub is flavorful, but feel free to increase or reduce the amount to suit your personal taste preferences.
- Uniform Meatballs Matter: Making all meatballs the same size ensures even cooking and consistent texture.
- Optional Add-Ins: Fresh herbs like parsley or mint can be added to the meatball mixture for an extra burst of freshness.
- Cooking Flexibility: Meatballs can be pan-seared in olive oil for a golden crust instead of baking if desired.
- Yogurt Sauce Variations: Substitute plain Greek yogurt with a dairy-free alternative for a lighter or vegan-friendly option.
Chef’s Secrets For Perfect Flavor
Achieving juicy, flavorful turkey meatballs comes down to balancing moisture and seasoning.
Ground turkey is lean, so adding eggs, breadcrumbs, and Dijon mustard helps bind the mixture and keeps it tender.
Finely chopping or processing onions ensures they blend seamlessly without creating lumps while infusing the meatballs with savory sweetness.
Baking at a higher temperature for a shorter time locks in juices while lightly browning the exterior.
Finally, letting the meatballs rest briefly after baking allows the flavors to meld and the texture to remain succulent.
Serving Suggestions To Impress Guests
These Lemon-Garlic Turkey Meatballs are versatile and can be served in many ways.
Pair them with warm pita and a spoonful of yogurt sauce for a Mediterranean-style wrap, or serve alongside fluffy rice and a crisp vegetable salad for a balanced meal.
They also make excellent sliders, additions to pasta dishes, or protein-packed snack options.
Garnishing with fresh herbs like parsley or a light drizzle of olive oil enhances both appearance and flavor.
Storage Tips For Meal-Prep Success
Cooked meatballs can be stored in an airtight container in the refrigerator for up to 3–4 days, making them ideal for quick lunches or dinners.
For longer storage, freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to three months.
Thaw in the refrigerator overnight before reheating. Reheat gently in the oven or skillet to preserve juiciness; microwaving may dry them out.
The yogurt sauce should be stored separately to maintain its fresh, creamy texture.
Frequently Asked Questions
1. Can I use other meats instead of turkey?
Absolutely! Ground chicken, beef, lamb, or pork can be substituted, or even a combination. Just adjust cooking times slightly if using fattier meats, as they may cook faster or release more moisture.
2. Is it necessary to use Lemon Garlic Rub?
While it adds signature flavor, you can substitute a homemade mix of lemon zest, garlic powder, dried herbs, and a pinch of salt. The key is balancing citrus and garlic to maintain that bright, savory taste.
3. Can I make the meatballs ahead of time?
Yes! The meatballs can be assembled and stored in the fridge for up to 24 hours before cooking. They can also be fully cooked and frozen for meal prep, making weeknight dinners quick and convenient.
4. How do I prevent meatballs from drying out?
Ensure you mix the ingredients gently to avoid overworking the meat. Adding eggs, mustard, and breadcrumbs helps retain moisture, while baking at a moderate-high temperature ensures a lightly browned exterior without drying the inside.
5. Can I serve this recipe for kids or picky eaters?
Definitely! The meatballs are mild in flavor yet savory and juicy. You can serve them with rice, pasta, or pita, and the yogurt sauce can be drizzled lightly or served on the side to suit picky eaters’ preferences.
