Turkish Turkey Meatballs in Lemon-Yogurt Sauce Recipe
These delicate turkey meatballs are simmered in a light yogurt and lemon sauce. In Turkish homes, similar dishes are served as a mild lunch for the whole family, including children and people avoiding heavy cream-based sauces. They are a bit reminiscent of meatballs in white sauce, but with a distinct lemony note and a lighter texture.
A lighter, Turkish-inspired take on classic meatballs in white sauce: the combination of yogurt and lemon gives a fresh, tangy flavor and a creamy but not heavy texture, making the dish suitable even for those who avoid cream-based sauces.
Chef's tips
Keep the heat very low once the yogurt sauce is added—gentle heating is key to preventing curdling. Make the meatballs small and uniform so the rice inside cooks evenly. If you’re unsure about seasoning, fry a tiny test patty from the meat mixture in a pan, taste it, and adjust the salt and pepper before forming all the meatballs.
How to serve
Serve the meatballs in deep plates or shallow bowls so each portion gets plenty of sauce. Add a side of fluffy white rice or buttery mashed potatoes and a crisp salad—cucumber with dill, lettuce with lemon and olive oil, or a simple tomato salad. Finish with a wedge of lemon on the side for those who like extra acidity.
Ingredients
- ground turkey - 500 g
- rice short-grain, uncooked - 50 g
- egg - 1 piece
- onion finely grated or finely chopped - 0.5 pieces
- parsley chopped - 2 tablespoons
- salt to taste
- black pepper to taste
- chicken stock - 800 ml
- plain yogurt thick - 250 g
- egg yolk for the sauce - 1 piece
- lemon juice freshly squeezed - 2 tablespoons
- wheat flour for thickening the sauce - 1 tablespoon
- butter optional, for finishing - 10 g
Preparation
- Rinse the rice in a sieve under running water and drain well. Grate the onion on a fine grater or chop it very finely. Chop the parsley.
- In a bowl, mix the ground turkey, rice, egg, onion, parsley, salt, and pepper. Knead with your hand for 2–3 minutes, until the mixture becomes sticky and uniform.
- With wet hands, form small meatballs from the mixture, about the size of a walnut. Arrange them on a plate, trying to keep them a similar size so they cook evenly.
- Bring the chicken stock to a boil in a wide pot. When it starts to simmer gently, reduce the heat to medium and carefully place the meatballs in, side by side. Cook over low heat for 15–18 minutes, without vigorous boiling, so they don’t fall apart.
- In a bowl, mix the yogurt, egg yolk, lemon juice, and flour until there are no lumps. For extra smoothness, you can pass the mixture through a sieve.
- Ladle about 150 ml of hot stock from the pot with the meatballs and slowly pour it in a thin stream into the bowl with the yogurt mixture, whisking constantly. This tempers the sauce so it won’t curdle when added to the pot.
- Reduce the heat under the pot with the meatballs to the lowest setting. Slowly pour the yogurt sauce into the pot, stirring gently. Cook over very low heat for 3–4 minutes, without letting it boil, until the sauce slightly thickens. At the end you can add the butter and stir gently.
- Taste the sauce and, if needed, season with salt or an extra splash of lemon juice. Serve the meatballs in the sauce with rice, potatoes, or bread.
Storage
Danie z sosem jogurtowym najlepiej zjeść w ciągu 1–2 dni, przechowywane w lodówce w szczelnym pojemniku. Przy podgrzewaniu rób to na bardzo małym ogniu, nie dopuszczając do wrzenia, aby sos się nie zwarzył.
