25-Minute Lemon Garlic Turkey Meatballs
Juicy, zesty, and full of flavor, these Lemon-Garlic Turkey Meatballs are quick to prepare and perfect for a healthy dinner. Paired with a refreshing vegetable and yogurt salad, they’re packed with protein, fiber, and good fats, making them a wholesome, satisfying option for any day of the week.
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.
