Yogurt Marinated Turkey Meatballs

Name: Yogurt Marinated Turkey Meatballs
Prep time: 23 min
Cook time: 22 min
Total time: 45 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: ¾ cup (170 ml) plain Greek yogurt; 3 cloves (30 g) garlic cloves, large, minced; 1½ tsp (3 g) ground cumin; 1 tsp (2 g) paprika; ½ tsp (3 g) kosher salt; ¼ tsp (½ g) black pepper, freshly ground; 1 tbsp (15 ml) fresh lemon juice; ½ tsp (1 g) ground coriander (optional); 1 lb (450 g) ground turkey; 1 (40 g) small onion, finely grated (about 1/4 cup); ⅓ cup (30 g) panko breadcrumbs; 1 (55 g) large egg, at room temperature; ¼ tsp (1½ g) kosher salt; ⅛ tsp (½ g) black pepper, freshly ground; ¼ cup (10 g) fresh cilantro, chopped, chopped (optional)

From the MyKitchenBank Kitchen

These tender, juicy turkey meatballs are infused with warm spices and a creamy yogurt marinade that keeps them moist while they bake. The tangy Greek yogurt coating perfumes the meat with cumin, paprika, and fresh garlic—making them at once comforting and aromatic. Baked until golden, they're perfect over rice, with pita, or served at room temperature as an appetizer. The marinade can be prepared hours—or even a day—ahead, so this dish is ideal for meal prep.

Prep: 23 min
Cook: 22 min
Wait: 1 hr 15 min
Total: 2 hr
Makes: 16–20 meatballs (4 servings as a main dish, 6–8 as an appetizer)

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Steps

Before you start

Make sure ground turkey is fully thawed if frozen
Line your baking sheet with parchment paper
Plan ahead: the meatballs need at least 1 hour to marinate (overnight is ideal for best flavor)
Preheat the oven to 400°F (200°C) about 10 minutes before baking

1
Make the yogurt marinade
- In a small bowl, combine plain Greek yogurt, minced garlic, ground cumin, paprika, kosher salt, black pepper, fresh lemon juice, and ground coriander (if using).
- Whisk until smooth and well combined.
- Reserve 1/4 cup of the marinade in a separate small container to serve later with the baked meatballs.
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Ready when: Marinade is smooth and well combined
Tip: Reserve a portion of the marinade for serving—this keeps some fresh yogurt flavor for dipping or drizzling on finished meatballs
2
Mix the meatball base
- In a large mixing bowl, combine ground turkey, finely grated onion, panko breadcrumbs, large egg (at room temperature), kosher salt, and black pepper.
- Using your hands, gently mix until just combined.
- Do not overmix—overmixing develops gluten in the turkey and makes the finished meatballs dense and tough.
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Tip: Handle the turkey mixture as little as possible—overworking it compacts the meat and results in dry, dense meatballs
3
Shape and arrange meatballs
- Line a 9x13-inch (23x33 cm) baking sheet with parchment paper.
- Using a 1.5-tablespoon scoop or your hands, form the turkey mixture into 16 to 20 balls, each about 1.5 inches (4 cm) in diameter.
- Arrange them on the prepared baking sheet, spacing them at least 1 inch (2.5 cm) apart so they bake evenly.
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Tip: Use a scoop for consistent sizing—this ensures even cooking
4
Coat meatballs and marinate
- Spoon or brush the yogurt marinade evenly over the meatballs, gently rolling them or turning them to coat all sides.
- Cover the baking sheet tightly with plastic wrap.
- Refrigerate for at least 1 hour, or up to 12 hours for deeper flavor absorption.
- The longer marination time (overnight) will make the meatballs more flavorful and tender.
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Ready when: Meatballs are fully coated with marinade and appear moist
Tip: For best flavor, marinate overnight; 1 hour minimum if pressed for time
5
Preheat the ovenOven 400°F / 205°C
- About 10-15 minutes before you plan to bake, preheat your oven to 400°F (200°C).
- This ensures the oven is fully preheated and at the correct temperature when the meatballs go in.
6
Bake until cooked throughOven 400°F / 205°C
- Remove the baking sheet from the refrigerator.
- If the meatballs have been marinating for more than 4 hours, let them sit at room temperature for 5 minutes before baking to ensure more even cooking.
- Place the baking sheet in the preheated 400°F (200°C) oven and bake for 20-22 minutes.
- The meatballs should turn golden brown and reach an internal temperature of 165°F (74°C) when measured with a meat thermometer in the thickest part.
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Ready when: Meatballs are golden brown, and internal temperature reaches 165°F (74°C)
Tip: Use a meat thermometer for accuracy—this prevents overcooking and ensures food safety
7
Rest and serve
- Remove the meatballs from the oven and let them rest on the baking sheet for 5 minutes.
- Transfer to a serving platter.
- Drizzle with the reserved yogurt sauce or serve it on the side for dipping.
- Garnish with fresh chopped cilantro if desired.
- Serve warm with rice, couscous, or warm pita bread.

Good to know

Tips

Don't overmix the turkey mixture—handle it gently to keep meatballs tender and moist
Use a meat thermometer to check for doneness: 165°F (74°C) internal temperature is the safe minimum for poultry
For smaller appetizer-sized meatballs, use a 1-tablespoon scoop and reduce baking time to 16-18 minutes
The longer the meatballs marinate (up to 24 hours), the more flavorful and tender they become

Make ahead

Form and refrigerate uncoated meatballs for up to 8 hours, then coat with marinade 1-4 hours before baking. Or marinate overnight for maximum flavor. Cooked meatballs can be made 2 days ahead and reheated.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 4 days in an airtight container. Freezer: up to 3 months (freeze on a tray first, then transfer to a freezer bag). To reheat: warm in a 350°F (175°C) oven for 10 minutes, or microwave individual meatballs for 1-2 minutes until heated through.

Substitutions

ground turkey → ground chicken or ground beef. Ground chicken works identically; ground beef (1 lb/450g) also works but will be richer and have higher fat content
plain Greek yogurt → plain yogurt (full-fat or 2%). Use 1 cup (240 ml) instead of 3/4 cup since plain yogurt is thinner; adjust salt as needed
panko breadcrumbs → crushed gluten-free crackers, regular breadcrumbs, or ground oats. For ground oats, use 1/4 cup (25g) instead of 1/3 cup
fresh lemon juice → white wine vinegar, rice vinegar, or fresh lime juice. Use the same amount; these add similar brightness and acidity