Mediterranean Turkey Meatballs with Cucumber Yogurt Sauce

Why You’ll Love This Recipe

• Bright Mediterranean flavors: oregano, garlic, lemon, and plenty of fresh herbs.
• Oven-baked meatballs are juicy inside and golden on the outside with minimal mess.
• Cool, creamy cucumber-yogurt sauce balances the warm spices beautifully.
• Wholesome tabbouleh rounds it out into a fresh, colorful, and satisfying meal.

Grocery List

• Produce: 1 yellow onion, 1 lemon, 1 large bunch parsley, 1 small bunch mint, 2 medium tomatoes, 2 Persian cucumbers, 3 scallions, 1 small garlic bulb
• Dairy: Plain Greek yogurt (2% or whole)
• Pantry: Ground turkey (93% lean), fine bulgur, plain panko breadcrumbs, dried oregano, ground cumin, olive oil, kosher salt, black pepper

Full Ingredients

Turkey Meatballs

• 1 lb (450 g) ground turkey, 93% lean
• 1/3 cup plain panko breadcrumbs
• 1 large egg
• 1/4 cup finely grated yellow onion (or very finely minced)
• 3 garlic cloves, minced
• 2 tsp dried oregano
• 2 tbsp finely chopped fresh parsley
• 1 tsp finely grated lemon zest
• 1/2 tsp ground cumin (optional but lovely)
• 1 1/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp olive oil, plus a little for the pan

Cucumber-Yogurt Sauce

• 1 cup plain Greek yogurt (2%)
• 1 small Persian cucumber, coarsely grated and squeezed dry (about 1/2 cup packed)
• 1 tbsp fresh lemon juice
• 1 tbsp extra-virgin olive oil
• 1 small garlic clove, finely grated
• 2 tbsp chopped fresh dill and/or mint
• 1/4 tsp kosher salt, plus black pepper to taste

Tabbouleh

• 3/4 cup fine bulgur wheat
• 1 cup boiling water
• 2 cups finely chopped flat-leaf parsley (about 1 large bunch)
• 1/2 cup chopped fresh mint
• 2 medium tomatoes, seeded and small-diced
• 1 Persian cucumber, small-diced
• 3 scallions, thinly sliced
• 1/4 cup fresh lemon juice
• 3 tbsp extra-virgin olive oil
• 1 tsp kosher salt, plus black pepper to taste

Step-by-Step Instructions

Step 1: Heat the oven and prep the pan

Preheat the oven to 425°F. Line a rimmed sheet pan with foil for easy cleanup and set a lightly oiled metal rack on top (or line the pan with parchment if you don’t have a rack). Position an oven rack in the upper third to make browning easier. Bring 1 cup of water to a boil for the bulgur.

Step 2: Make the cucumber-yogurt sauce

Grate the cucumber on the large holes of a box grater, then squeeze out as much liquid as you can with clean hands or a towel. In a bowl, whisk together the Greek yogurt, grated cucumber, lemon juice, olive oil, grated garlic, dill/mint, salt, and a few grinds of pepper. Cover and refrigerate to let the flavors meld while you cook.

Step 3: Start the tabbouleh

Place the bulgur in a medium bowl and pour the 1 cup boiling water over it. Cover and let sit for 15 minutes. Fluff with a fork; if any liquid remains, drain it off. Let the bulgur cool slightly while you prep the vegetables and herbs.

Step 4: Mix the turkey meatball mixture

In a large bowl, combine the ground turkey, panko, egg, grated onion, minced garlic, dried oregano, chopped parsley, lemon zest, cumin (if using), kosher salt, black pepper, and olive oil. Use a fork or your hands to gently mix until just combined. Avoid overmixing to keep the meatballs tender.

Step 5: Shape and bake

With damp hands or a 1 1/2-tablespoon scoop, form about 20 meatballs (roughly 1 oz each) and arrange them on the prepared rack or pan. Bake for 18 minutes, then switch the oven to broil and brown the tops for 2 minutes. The meatballs are done when an instant-read thermometer inserted in the center reads 165°F. Rest 5 minutes.

Step 6: Finish the tabbouleh

To the cooled, fluffed bulgur, add the chopped parsley, mint, tomatoes, cucumber, and scallions. Drizzle with the lemon juice and 3 tbsp olive oil. Season with the kosher salt and several grinds of black pepper. Toss until everything is glossy and evenly combined. Taste and adjust lemon, salt, or pepper.

Step 7: Plate and serve

Spoon a generous swoosh of cucumber-yogurt sauce onto plates, add a mound of tabbouleh, and top with 4–5 meatballs per person. Garnish with extra parsley or mint and serve with lemon wedges if you like.

Pro Tips

• Grate the onion for the meatballs: the fine texture keeps the mixture moist without chunks.
• Use 93% lean turkey for the best balance of juiciness and flavor; extra-lean can dry out.
• Lightly oil a rack or parchment to promote browning and make cleanup simple.
• Chill the yogurt sauce while baking; the flavors deepen and the texture thickens slightly.
• For perfectly seasoned meatballs, pan-fry a teaspoon of the mixture to taste before shaping.

Variations

• Gluten-Free: Use gluten-free panko or 1/4 cup fine almond flour in the meatballs, and swap bulgur for cooked, cooled quinoa in the tabbouleh.
• Herby Feta: Fold 1/3 cup finely crumbled feta into the meatball mixture and reduce salt to 1 tsp.
• Spicy Harissa: Add 1–2 tsp harissa paste or 1/2 tsp crushed red pepper to the meatballs for heat.

Storage & Make-Ahead

Refrigerate cooked meatballs, sauce, and tabbouleh separately in airtight containers for up to 3 days. Reheat meatballs at 350°F for 8–10 minutes or until hot. Freeze cooked meatballs for up to 2 months (thaw overnight, then reheat at 350°F). You can also freeze the raw, shaped meatballs on a sheet pan until firm, then bag and freeze; bake from frozen at 400°F for 20–22 minutes to 165°F. Make the yogurt sauce up to 2 days ahead and tabbouleh up to 24 hours ahead (stir and refresh with a squeeze of lemon before serving).

Nutrition (per serving)

Approximate: 530 calories; 33 g protein; 45 g carbohydrates; 25 g fat; 7 g fiber; 980 mg sodium. Values will vary with brands and exact ingredient choices.