Best Turkey Meatballs with Greek Yogurt

Here’s my go-to recipe for turkey meatballs with Greek yogurt, featuring lean ground turkey, fresh herbs, and a creamy yogurt sauce that brings everything together nicely.

These meatballs have become a regular weeknight dinner at our house – they’re lighter than traditional beef meatballs but still packed with flavor. I usually make a double batch because the leftovers are perfect for lunch the next day. Who doesn’t love a meal that works twice?

What Kind of Ground Turkey Should I Use?

For these meatballs, the 93% lean/7% fat ground turkey is your best bet – it’s the sweet spot between too lean and too fatty. While you might be tempted to go for the 99% lean turkey to make things healthier, it can actually lead to dry, tough meatballs that nobody wants to eat. The small amount of fat helps keep the meatballs juicy and adds flavor. If you can only find ground turkey without the fat percentage listed, look for packages labeled “ground turkey” rather than “ground turkey breast,” as these typically have the right amount of fat content. Just make sure your ground turkey is fresh – it should have a light pink color with no grey spots.

Options for Substitutions

This meatball recipe is pretty adaptable and here’s what you can swap if needed:

• Breadcrumbs: Out of breadcrumbs? You can use crushed crackers, panko, or even quick oats. If using sandwich bread, any white or wheat bread works fine – just remove the crusts.
• Greek yogurt: Regular plain yogurt works too, but strain it first in a coffee filter for 30 minutes to remove excess liquid. You can also use sour cream or ricotta cheese as alternatives.
• Ground turkey: While this recipe is designed for turkey, you can use ground chicken or lean ground pork. Just keep in mind that turkey creates lighter, more tender meatballs.
• Shallot: No shallots? Use 1/4 cup finely diced yellow or red onion instead.
• Fresh parsley: If you don’t have fresh parsley, use 1 tablespoon dried parsley, or try fresh basil or cilantro for a different flavor profile.
• Parmesan cheese: Romano or Pecorino cheese make good substitutes. If you’re out of hard Italian cheese, try using finely crumbled feta instead.

Watch Out for These Mistakes While Cooking

The biggest challenge with turkey meatballs is preventing them from becoming dry and tough – using Greek yogurt and breadcrumbs helps, but you’ll still need to avoid overcooking them since turkey has less fat than beef.

Another common mistake is overworking the meat mixture when combining ingredients; use your hands to gently mix just until everything is incorporated, as overmixing will result in dense, rubbery meatballs.

For perfectly round meatballs that brown evenly, use a light touch when shaping them and make sure they’re all roughly the same size (a cookie scoop works great for this), and don’t forget to let them develop a good brown crust before turning them – moving them too early can cause them to fall apart.

To keep your meatballs extra juicy, consider letting the mixture rest in the fridge for 30 minutes before shaping, which allows the breadcrumbs to fully absorb the moisture and helps the meatballs hold their shape better while cooking.

What to Serve With Turkey Meatballs?

These lighter turkey meatballs are perfect served over your favorite pasta – I’m partial to spaghetti, but any shape from penne to rigatoni works great here. If you’re watching your carbs, try them over zucchini noodles or cauliflower rice, which soak up all that tasty marinara sauce. A simple side salad with Italian dressing or some roasted broccoli rounds out the meal nicely. And don’t forget some warm crusty bread on the side to scoop up any extra sauce!

Storage Instructions

Keep Fresh: These turkey meatballs will stay good in an airtight container in the fridge for up to 4 days. I like to store them right in the sauce to keep them moist and flavorful – plus it saves on containers! The yogurt in the recipe helps them stay tender even after a few days.

Freeze: These meatballs are perfect for freezing! Place them (with or without sauce) in a freezer-safe container and they’ll keep for up to 3 months. I often make a double batch just to freeze half for busy weeknights. Pro tip: freeze them on a baking sheet first, then transfer to a container to prevent them from sticking together.

Reheat: To warm up your meatballs, simply heat them in a covered pan with the sauce over medium-low heat until they’re heated through, about 10-15 minutes. If they’re frozen, let them thaw overnight in the fridge first. You can also microwave them in 30-second intervals, but the stovetop method helps them stay more tender.

Preparation Time	15-20 minutes
Cooking Time	15-20 minutes
Total Time	30-40 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1500
• Protein: 95-105 g
• Fat: 65-75 g
• Carbohydrates: 90-100 g

Ingredients

For the meatballs:

• 1 large shallot (finely minced)
• 1 large egg
• 1 lb ground turkey (93% lean is ideal)
• 2 slices white bread
• 3/4 oz grated Parmesan
• 1/4 cup plain Greek yogurt (full-fat for moisture)
• 1/4 cup fresh parsley (chopped)
• 1 tsp kosher salt
• 1/2 tsp dried oregano (for classic Italian flavor)
• 1/4 tsp black pepper
• 3 garlic cloves (minced)

For cooking:

• 24 oz marinara sauce (I prefer Rao’s Homemade)
• 2 tbsp olive oil (I use Bertolli Extra Virgin)
• 1/4 cup water

Step 1: Prepare the Breadcrumb Mixture

If using white sandwich bread, tear 2 slices into pieces and pulse them in a food processor with the blade attachment to create coarse breadcrumbs.

If you’re using fresh breadcrumbs, simply place 2/3 cup in a large bowl.

As you prepare each of the following ingredients, add them to the bowl: finely grate 3/4 ounce Parmesan cheese (about 1/4 cup), finely chop 1 large shallot, mince 3 garlic cloves, and coarsely chop 1/4 cup of fresh parsley leaves.

Finally, stir in 1/4 cup of plain Greek yogurt, 1 large egg, 1 teaspoon kosher salt, 1/2 teaspoon dried oregano, and 1/4 teaspoon black pepper.

Step 2: Combine Breadcrumbs with Ground Turkey

Add 1 pound of ground turkey to the breadcrumb mixture in the large bowl.

Use your hands to gently combine everything until just mixed together.

Be careful not to overwork the mixture, as this can make the meatballs tough.

Step 3: Form the Meatballs

Shape the meat mixture into 16 to 18 meatballs, roughly 1 1/2 inches in size or about 2 tablespoons per meatball.

Wet your hands with water as needed to prevent the mixture from sticking.

Arrange the formed meatballs on a baking sheet or a large plate.

Step 4: Pan-Fry the Meatballs

Heat 2 tablespoons of olive oil in a 12-inch high-sided sauté pan over medium-high heat until the oil is shimmering.

Add the meatballs in a single layer, and pan-fry until browned on the bottom, about 3 minutes.

Carefully use tongs to flip the meatballs and brown the other side for another 3 minutes.

Remove from the pan and place them back on the plate or baking sheet.

Note: The meatballs will not yet be cooked through.

Step 5: Simmer the Meatballs in Marinara Sauce

Pour 1/4 cup of water into the pan and use a wooden spoon to scrape up the browned bits at the bottom.

Add 1 jar (about 24 ounces) of marinara sauce and bring it to a simmer.

Return the meatballs to the pan, ensuring they are covered with the sauce.

Reduce the heat to maintain a gentle simmer and cook until the meatballs are cooked through, approximately 5 to 10 more minutes.

Step 6: Serve and Enjoy

Once the meatballs are cooked through and fully warmed with the sauce, remove them from the heat.

Serve hot with your favorite sides or over pasta, and enjoy your delicious, homemade turkey meatballs!