Mediterranean Turkey Meatballs with Yogurt Dipping Sauce


If you know me you can pretty much call it a day after reading the title of this recipe.  Say no more, me.  But I can’t help myself.  This is 187% my kind of food.  I think it could be yours, too, if you knew what was good for you.

We eat kafta often around here…and this is just a ground turkey take on it that we have welcomed into our meal rotation, too.  Ground turkey can get dry, but with a little help from a few slices of bread and a bit of milk you are left with knock-your-skivvys-off-melt-in-your-mouth Mediterranean Turkey Meatballs that I literally salivate over far too often.  So.  So.  So wonderful.


They are awesome for serving at a gathering because they are totally appetizer-pick friendly and I assure you your guests will rave.


They can be put on rice with a dollop of sauce on top, stuffed in a pita loaded with sauce, so very many things….but around here, no matter how we serve them, we always make sure they are paired with a side of sweet, cherry tomatoes and cool cucumber so none of that yummy sauce goes to waste!


Mediterranean Turkey Meatballs with Yogurt Dipping Sauce

notes:  we use our favorite sprouted grain bread for this recipe and it comes out great…use whatever sandwich bread you have in your fridge/pantry.  try to avoid “extra lean” ground turkey if you are able…I prefer mine to have a mix of dark and white meat so it doesn’t dry out.


For the Yogurt Sauce:

1 Cup Whole Milk Greek Yogurt

1 Garlic Clove, grated or pressed

1 Tablespoon Fresh Lemon Juice

3/4 Teaspoon Dried Mint

1/2 Teaspoon Salt

1/4 Teaspoon Black Pepper

For the Meatballs:

2 Slices Sandwich Bread, crusts removed and torn into small pieces

2 Tabespoons Whole Milk

1 Pound Ground Turkey

1 Large Egg

1 White Onion, peeled and grated on a box grater

1/4 Cup Chopped Fresh Parsley

1 Teaspoon Kosher Salt

1/4 Teaspoon Black Pepper

1/4 Teaspoon Ground Cinnamon

1/8 Teaspoon Ground Allspice

2 Tablespoons Olive Oil


For the Yogurt Sauce:

Mix all ingredients tougher in a small bowl until combined. Can be stored in the refrigerator for up to 5 days.

For the Meatballs:

Preheat oven to 450, grease an oven safe baking rack and set it inside of a baking sheet.

Combine the bread and milk in a small bowl and toss so the bread is completely coated.  Let sit at room temperature for 5-10 minutes while you get the rest of your ingredients ready.

Once bread has soaked, place bread/milk mixture along with the rest of the meatball ingredients in a large bowl.  Gently toss with your hands until just incorporated.  Roll the mixture into 1-2 tablespoon sized balls and place on the baking sheet.  Drizzle the tops of the meatballs with olive oil and bake for 18-20 minutes or until cooked through.  Serve with Yogurt Sauce for dipping.

11 thoughts on “Mediterranean Turkey Meatballs with Yogurt Dipping Sauce

  1. This look delish! It would be perfect in pita for a take on gyros, but I bet its perfect by itself. I will have to try these out. (:

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