These garlic herb baked turkey meatballs are tender, juicy, and full of vibrant flavor. Paired with a creamy lemon herb sauce, they make a versatile, quick, and satisfying meal perfect for busy weeknights.
Why You’ll Love This Recipe
These turkey meatballs combine fresh herbs, garlic, and tender ground turkey for a flavorful dish that feels both light and comforting. They bake in under 20 minutes and require minimal prep, making them ideal for weeknight dinners, meal prep, or even entertaining. The bright and tangy yogurt-based sauce adds richness without weighing the dish down, and the meatballs can be served in countless ways—over grains, in salads, in wraps, or as a simple appetizer.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Turkey Meatballs
1 pound (454 g) 93% lean ground turkey
½ cup (62 g) finely chopped onion (about ½ medium onion)
3 cloves garlic, minced
1 large egg
½ cup (18 g) chopped fresh herbs (such as parsley, dill, chives, basil, thyme, or cilantro)
½ cup (73 g) breadcrumbs
1 ¼ teaspoon kosher salt
½ teaspoon black pepper
Nonstick spray or a small amount of oil for greasing
For the Creamy Lemon Herb Sauce
3 tablespoons (7 g) chopped fresh herbs
½ cup (113 g) plain Greek yogurt
¼ cup (56 g) mayonnaise
½ teaspoon kosher salt, or to taste
¼ teaspoon black pepper
1 tablespoon lemon juice
1–3 tablespoons water, depending on desired thickness
Directions
Preheat the oven to 400°F (200°C). Line a sheet pan with foil for easy cleanup and place a wire baking rack on top. Grease the rack lightly with nonstick spray or oil.
Finely chop the onion, mince the garlic, and chop the herbs.
In a large mixing bowl, combine the onion, garlic, egg, ½ cup chopped herbs, breadcrumbs, salt, and pepper. Mix until evenly blended.
Add the ground turkey to the bowl and gently mix with your hands or a spoon until just combined. Avoid overmixing to keep the meatballs tender.
Roll the mixture into 24 meatballs, each about 1¼ inches (3.2 cm) in diameter. Arrange them on the prepared baking rack, spaced evenly apart.
Bake for 15–20 minutes, or until the internal temperature reaches 165°F (74°C).
While the meatballs bake, prepare the sauce by whisking the herbs, Greek yogurt, mayonnaise, salt, pepper, lemon juice, and 1 tablespoon of water. Add more water as needed to achieve your preferred consistency.
Serve the hot meatballs with the creamy lemon herb sauce drizzled over the top or on the side.
Servings and Timing
This recipe makes about 24 meatballs, providing approximately 4 servings.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Variations
Spicy Version: Add red pepper flakes or a pinch of cayenne to the meatball mixture.
Herb Blend Swap: Try a combination of basil and chives for a sweeter, fresher profile, or cilantro for a brighter, more citrusy touch.
Dairy-Free Sauce: Replace Greek yogurt and mayonnaise with dairy-free alternatives made from coconut or soy.
Grain-Free Meatballs: Replace breadcrumbs with almond flour for a gluten-free option.
Lemon-Garlic Boost: Add extra lemon zest to the sauce or more garlic to the meatballs for a more pronounced flavor.
Storage/Reheating
Store cooled meatballs in an airtight container for up to 4 days in the refrigerator.
The sauce should also be refrigerated separately and used within 4 days.
To reheat, warm the meatballs in a 300°F (150°C) oven for 10–12 minutes or microwave in 30-second intervals until heated through. If the sauce thickens in the fridge, whisk in a small splash of water or lemon juice before serving.
FAQs
How do I keep turkey meatballs from drying out?
Turkey is naturally lean, so combining it with moisture-rich ingredients like onion, herbs, and egg helps keep the meatballs tender. Avoid overmixing and do not overbake.
Can I make these meatballs ahead of time?
Yes. You can shape the meatballs and refrigerate them raw for up to 24 hours before baking.
Can these meatballs be frozen?
Absolutely. Freeze cooked meatballs in a single layer, then transfer to a freezer bag and store for up to 3 months.
Can I freeze the sauce?
The yogurt-based sauce does not freeze well, as it may separate. It’s best made fresh.
Can I use dried herbs instead of fresh?
Fresh herbs provide the best flavor, but you can substitute with dried herbs using one-third the amount.
What can I serve with these turkey meatballs?
They pair well with rice, quinoa, roasted vegetables, salads, or tucked into wraps and sandwiches.
Can I use 99% lean turkey?
Yes, but the texture will be slightly firmer. The recipe works well with either.
How do I get more browning on the meatballs?
Broil them for 1–2 minutes after baking, watching closely to prevent burning.
Can I make the meatballs without a baking rack?
Yes. Place them directly on a greased sheet pan. They may brown slightly less on the bottom but will still taste delicious.
Is there a substitute for mayonnaise in the sauce?
You can use additional Greek yogurt or a yogurt-based dressing for a lighter option.
Conclusion
These garlic herb baked turkey meatballs are a simple yet flavorful addition to your weekly meal rotation. With fresh herbs, savory aromatics, and a bright creamy sauce, they bring both convenience and deliciousness to the table. Whether served over grains, in a wrap, or enjoyed on their own, they are guaranteed to become a favorite go-to recipe.
Tender, juicy turkey meatballs infused with garlic and fresh herbs, baked to perfection and served with a creamy lemon herb sauce. Quick to prepare, versatile, and full of vibrant flavor.
Ingredients
1 pound (454 g) 93% lean ground turkey
½ cup (62 g) finely chopped onion
3 cloves garlic, minced
1 large egg
½ cup (18 g) chopped fresh herbs (parsley, dill, chives, basil, thyme, or cilantro)
½ cup (73 g) breadcrumbs
1 ¼ teaspoon kosher salt
½ teaspoon black pepper
Nonstick spray or oil for greasing
3 tablespoons (7 g) chopped fresh herbs
½ cup (113 g) plain Greek yogurt
¼ cup (56 g) mayonnaise
½ teaspoon kosher salt
¼ teaspoon black pepper
1 tablespoon lemon juice
1–3 tablespoons water, as needed for consistency
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Lightly grease the rack with nonstick spray or oil.
Finely chop the onion, mince the garlic, and chop the fresh herbs.
In a large bowl, combine the onion, garlic, egg, ½ cup herbs, breadcrumbs, salt, and pepper. Mix until evenly combined.
Add the ground turkey and gently mix until just combined. Do not overmix.
Form the mixture into 24 meatballs, about 1¼ inches in diameter, and arrange on the prepared rack.
Bake for 15–20 minutes, or until the internal temperature reaches 165°F (74°C).
Meanwhile, make the sauce by whisking together 3 tablespoons herbs, Greek yogurt, mayonnaise, salt, pepper, lemon juice, and 1 tablespoon water. Add more water if needed to thin the sauce.
Serve the meatballs hot with the creamy lemon herb sauce on top or on the side.
Notes
Do not overmix the meat mixture to keep meatballs tender.
Broil for 1–2 minutes after baking for more browning.
Use almond flour for a gluten-free version.
Replace mayonnaise with more yogurt for a lighter sauce.
Use dried herbs if needed—use one-third the amount of fresh.
