Turkish Meatballs in Yogurt Sauce is a flavor-packed dish perfect for an easy yet impressive dinner! It’s made up of spiced meatballs nestled in a creamy, tangy yogurt sauce, finished with a drizzle of Aleppo pepper-infused olive oil. Pickled red onions add a pop of brightness and crunch.
Photo credit: Ali Redmond
Warm yogurt sauce and pasta are a combination found in different parts of the Mediterranean and the Middle East. My first introduction to this pairing was in Turkey back in 2006. It was there where I enjoyed the famous Turkish dumplings, manti , at a home-cooked dinner. Later in that same trip, I tried some of the best kofta meatballs , seasoned with warm spices like coriander and Urfa biber. They were served with a cooling yogurt sauce that balanced all the flavors beautifully. That combination of juicy, spiced meat and creamy, tangy yogurt stuck with me, and I knew I had to bring those flavors into my own kitchen.
These baked Turkish meatballs are a riff on those kofta meatballs. The rich, yet light yogurt sauce adds just the right amount of tang to balance the savory meat. A final drizzle of Aleppo-infused extra virgin olive oil adds a gorgeous amber red color and a gentle buzz of heat.
This dish is simple enough for a weeknight but special enough to serve when friends come over. It doubles easily if you’re serving a larger group. I love scooping up the meatballs and sauce with warm pita , or pairing them with a simple grain like bulgur or couscous . The yogurt sauce tastes indulgent—I would even use it on pasta in place of a creamy Alfredo sauce, and it’s a lot better for you! There is a trick though to cooking with yogurt so it doesn’t curdle—read on and I’ll teach you!
- What’s in Turkish Meatballs?
- How to Make Turkish Meatballs
- What to Serve with Turkish Meatballs
What’s in Turkish Meatballs?
The combination of rich spiced meat and creamy yogurt sauce is a winner, and everything in it works together to make this dish rich, tangy, and deeply satisfying. Here’s what you’ll need:
- Ground meat: Traditional Turkish kofta often includes a mix of beef and lamb for extra richness, but you can stick with just beef if you prefer. If using extra-lean beef, add a drizzle of extra virgin olive oil to keep the meatballs juicy.
- Bread: Incorporating a piece of bread into the meatball mixture keeps them tender. Toasting it before soaking it gives the meatballs even more flavor.
- Aromatics: Onion adds depth and a little sweetness to the savory, spiced meat, while garlic adds punchy, peppery flavor to the meatballs.
- Fresh parsley brightens up the meatballs and adds a fresh contrast to the warm spices.
- Egg binds the meatball mixture together and adds richness to the yogurt sauce to thicken it
- Spices: Ground cumin and coriander are a classic duo in Mediterranean cooking. These warm, earthy spices bring out the meat’s natural savory flavor.
- Urfa biber adds unmistakably Turkish flavor to this meatball recipe. It’s a type of dried chili pepper with a deep, smoky, slightly raisiny flavor and a medium heat. READ MORE: Urfa Biber: The Turkish Chili Pepper You Want In Your Spice Drawer TRY IT: We source Urfa Biber from Southeastern Turkey for our shop.
- Aleppo pepper is milder than crushed red pepper flakes, but it adds a warm, slightly fruity kick to the meatballs and fantastic orange color when bloomed in warm extra virgin olive oil . READ MORE: What Is Aleppo Pepper and How to Use It TRY IT: The freshest Aleppo pepper will give the best color to this dish.
- Kosher salt and black pepper: Simple but essential, these seasonings bring out all the flavors.
- Plain Greek yogurt: The base of our creamy, tangy sauce.
- Cornstarch , mixed into a slurry with water, helps stabilize the yogurt sauce, so it stays silky and smooth as it cooks rather than curdling.
- Chicken stock or vegetable broth helps thin the yogurt sauce to the perfect consistency.
- Extra virgin olive oil is the base for the Aleppo pepper-spiced finishing oil. Where it adds a pop of color and gentle heat to the dish. I recommend Private Reserve extra virgin olive oil for its rich, naturally peppery flavor.
- Pickled red onions (optional): A tangy topping that adds contrast and crunch. I make a jar of these pickled red onions every few weeks and use them as a topping for Grilled Chicken Thighs , Sardine Toast , and Mediterranean Chicken Nachos !
How to Make Turkish Meatballs
These Turkish-style meatballs are incredibly easy to prepare—no frying needed! Baking keeps them juicy and hands-off. While finishing them in the yogurt sauce and a drizzle of spice-infused olive oil, and creates a dish that’s deeply satisfying yet surprisingly simple. Here’s the whole process:
- Get Ready: Position a rack in the center of your oven and preheat to 425°F.
- Prepare the bread: Toast 1 slice of bread until golden, then soak it in water until soft. Wring out the bread to release the excess water and tear it into small pieces.
- Mix the meatballs: In a large bowl, combine the torn bread,1 pound lean ground beef (or a mix of beef and lamb), 1 diced onion, 2 minced garlic cloves, 1 cup chopped parsley, and 1 egg. Next, season with 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon Urfa Biber, 1/2 teaspoon Aleppo pepper, and a big pinch each of kosher salt, and freshly ground black pepper. Once everything is added, gently mix with your hands until well combined.
- Form the meatballs: Roll the mixture into about 18-20 meatballs (about 2 tablespoons each) and place them on a parchment-lined baking sheet.
- Bake: Transfer to the oven and bake for 15 to 20 minutes, or until the meatballs are cooked through and no longer pink in the middle.
- Make the yogurt sauce: In a bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water until dissolved. Add 1 egg and 1 cup Greek yogurt, then season with a pinch each of kosher salt and black pepper.
- Cook the yogurt sauce: In a saucepan, bring 1 cup chicken or vegetable broth to a boil. Reduce heat to low and slowly but steadily pour the yogurt mixture into the hot broth while whisking continuously. Cook, stirring constantly, until thickened, about 1 minute. Remove from heat and let sit briefly.
- Prepare the spicy olive oil: Heat 1/4 cup extra virgin olive oil in a small skillet over medium heat. Stir in 1 teaspoon Aleppo pepper flakes and swirl until the oil turns a beautiful amber red. Remove from heat.
- Assemble and serve: Arrange the meatballs in a shallow bowl and pour the warm yogurt sauce over them. Top with pickled red onions, if you like, and finish with a drizzle of spicy Aleppo-infused olive oil.
What to Serve with Turkish Meatballs
I like serving this Turkish meatball recipe over simply prepared pearl couscous or with pita bread . Add it to a spread of Turkish mezze, like Turkish Lentil Mezze (Mercimek Köftesi) and Turkish Tarator Sauce (Creamy Walnut Spread) , raw vegetables, and pickles, like these pink pickled turnips . You can also skip the meatballs entirely and make the yogurt sauce on its own to use as you might a cream sauce for pasta or dumplings, either with or without the drizzle of Aleppo pepper-infused olive oil.
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Ingredients1x2x3x
- ▢ 1 slice bread
- ▢ 1 pound lean ground beef, or a mixture of beef and lamb
- ▢ 1 large onion, diced
- ▢ 2 large garlic cloves minced
- ▢ 1 cup finely chopped flat leaf parsley
- ▢ 1 egg
- ▢ 1 teaspoon cumin
- ▢ 1 teaspoon coriander
- ▢ 1 teaspoon Urfa Biber
- ▢ 1/2 teaspoon Aleppo pepper, plus more for later
- ▢ kosher salt
- ▢ freshly ground black pepper
- ▢ pickled red onions optional, to serve
For the yogurt sauce
- ▢ 1 tablespoon cornstarch
- ▢ 2 tablespoons water
- ▢ 1 egg
- ▢ 1 cup Greek yogurt
- ▢ 1 cup chicken or vegetable broth
- ▢ kosher salt
- ▢ freshly ground black pepper
For the spicy olive oil
- ▢ Extra virgin olive oil
- ▢ 1 teaspoon Aleppo pepper flakes
Instructions
- Get ready. Position one oven rack in the center of the oven. Preheat your oven to 425°F.
- Prepare the bread. Toast the bread until golden brown. Put it in a small bowl and add water to cover. Soak until the bread is very soft and begins to fall apart. Remove from the water and wring the bread so that it is as dry as possible. Tear it into small pieces.
- Prepare the meat mixture. In a large mixing bowl, combine the bread, meat, onion, garlic, parsley, and egg. Season with cumin, coriander, Urfa Biber, Aleppo pepper, and a big dash each of kosher salt and black pepper. Mix, using your hands, gently but thoroughly.
- Form the meatballs. Line a large rimmed baking sheet with parchment paper. Take handfuls of the meat mixture (about 2 tablespoons each) and form them into meatballs. You should end up with about 18-20 meatballs. Arrange the meatballs on the prepared sheet pan.
- Bake the meatballs. Transfer the pan to the oven to bake on the center rack until the meatballs are cooked through and no longer pink in the middle, about 15 to 20 minutes.
- Mix the yogurt sauce. While the meatballs are baking, make the yogurt sauce. In a medium mixing bowl, combine the cornstarch with the water and whisk until the cornstarch has dissolved. Add the egg and Greek yogurt. Season with a pinch each of kosher salt and black pepper. Whisk until well combined.
- Cook the yogurt sauce. Now, in a small saucepan, bring the broth to a boil. Turn the heat down to a low simmer and pour the yogurt mixture into the warm broth in a slow and steady stream while whisking continuously. Cook, whisking constantly, until the sauce thickens, another minute or so. Turn the heat off and let sit briefly. It will thicken a tad more, but it should still be warm when served.
- Prepare the spicy olive oil. In a small skillet, warm 1/4 cup extra virgin olive oil over medium heat. Stir in Aleppo pepper flakes. Gently swirl the Aleppo pepper in the oil, it should quickly turn into a beautiful amber color. Remove from the heat.
- Assemble and serve. Assemble the baked meatballs in a shallow bowl and pour the yogurt sauce over them. Add Pickled red Onions. Drizzle the spicy olive oil over top.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil , cumin , coriander , Ufra biber and Aleppo pepper used in this recipe.
- If you’re using extra lean ground beef add a tablespoon or so of extra virgin olive oil.
Nutrition
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Turkish Meatballs
Ingredients
- 1 slice bread
- 1 pound lean ground beef, or a mixture of beef and lamb
- 1 large onion, diced
- 2 large garlic cloves minced
- 1 cup finely chopped flat leaf parsley
- 1 egg
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon Urfa Biber
- 1/2 teaspoon Aleppo pepper, plus more for later
- kosher salt
- freshly ground black pepper
- pickled red onions optional, to serve
For the yogurt sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 egg
- 1 cup Greek yogurt
- 1 cup chicken or vegetable broth
- kosher salt
- freshly ground black pepper
For the spicy olive oil
- Extra virgin olive oil
- 1 teaspoon Aleppo pepper flakes
Instructions
- Get ready. Position one oven rack in the center of the oven. Preheat your oven to 425°F.
- Prepare the bread. Toast the bread until golden brown. Put it in a small bowl and add water to cover. Soak until the bread is very soft and begins to fall apart. Remove from the water and wring the bread so that it is as dry as possible. Tear it into small pieces.
- Prepare the meat mixture. In a large mixing bowl, combine the bread, meat, onion, garlic, parsley, and egg. Season with cumin, coriander, Urfa Biber, Aleppo pepper, and a big dash each of kosher salt and black pepper. Mix, using your hands, gently but thoroughly.
- Form the meatballs. Line a large rimmed baking sheet with parchment paper. Take handfuls of the meat mixture (about 2 tablespoons each) and form them into meatballs. You should end up with about 18-20 meatballs. Arrange the meatballs on the prepared sheet pan.
- Bake the meatballs. Transfer the pan to the oven to bake on the center rack until the meatballs are cooked through and no longer pink in the middle, about 15 to 20 minutes.
- Mix the yogurt sauce. While the meatballs are baking, make the yogurt sauce. In a medium mixing bowl, combine the cornstarch with the water and whisk until the cornstarch has dissolved. Add the egg and Greek yogurt. Season with a pinch each of kosher salt and black pepper. Whisk until well combined.
- Cook the yogurt sauce. Now, in a small saucepan, bring the broth to a boil. Turn the heat down to a low simmer and pour the yogurt mixture into the warm broth in a slow and steady stream while whisking continuously. Cook, whisking constantly, until the sauce thickens, another minute or so. Turn the heat off and let sit briefly. It will thicken a tad more, but it should still be warm when served.
- Prepare the spicy olive oil. In a small skillet, warm 1/4 cup extra virgin olive oil over medium heat. Stir in Aleppo pepper flakes. Gently swirl the Aleppo pepper in the oil, it should quickly turn into a beautiful amber color. Remove from the heat.
- Assemble and serve. Assemble the baked meatballs in a shallow bowl and pour the yogurt sauce over them. Add Pickled red Onions. Drizzle the spicy olive oil over top.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil , cumin , coriander , Ufra biber and Aleppo pepper used in this recipe.
- If you’re using extra lean ground beef add a tablespoon or so of extra virgin olive oil.
Nutrition
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