Turkish Turkey Meatballs in Tomato-Yogurt Sauce Recipe
Soft turkey meatballs simmered in a delicate tomato and yogurt sauce with a hint of garlic and herbs. It’s a lighter version of many Turkish meat dishes, which are usually made with beef or lamb. The flavor is reminiscent of a mix between meatballs in tomato sauce and a mild yogurt sauce, perfect for a family lunch or dinner.
These meatballs combine the comforting familiarity of tomato sauce with the lightness and creaminess of yogurt, inspired by Turkish flavors but made with lean turkey. The result is a hearty yet lighter dish that feels both homely and a bit exotic.
Chef's tips
For extra tenderness, don’t overwork the meat mixture—mix just until combined and slightly sticky. If the mixture feels too soft to shape, chill it in the fridge for 20–30 minutes before forming the meatballs. Taste the sauce and adjust the balance of paprika and salt to your liking; Turkish-style dishes often rely on a generous but balanced use of spices.
How to serve
Serve the meatballs directly in the pan at the table, with plenty of rice or bulgur to soak up the sauce. Add a fresh salad of tomatoes, cucumbers, red onion and parsley with a squeeze of lemon. Warm flatbread or crusty bread is perfect for dipping into the tomato-yogurt sauce.
Ingredients
- ground turkey - 500 g
- onion - 1 piece
- garlic - 3 clove
- breadcrumbs - 3 tablespoon
- egg - 1 piece
- tomatoes canned or fresh, chopped - 400 g
- yogurt natural, unsweetened - 200 g
- tomato paste - 1 tablespoon
- paprika powder, sweet - 1 teaspoon
- paprika powder, hot - 0.5 teaspoon
- cumin ground - 0.5 teaspoon
- vegetable oil - 2 tablespoon
- parsley fresh, finely chopped - 2 tablespoon
- salt
- black pepper freshly ground
Preparation
- Peel the onion and grate it on a fine grater or chop it very finely. Peel the garlic and press it through a garlic press.
- Place the ground meat in a bowl, add half of the grated onion, 1 clove of garlic, the breadcrumbs, egg, cumin, 1/2 teaspoon of salt and some pepper. Mix thoroughly with your hand until the mixture is uniform and slightly sticky.
- Form small meatballs from the meat mixture, about the size of a walnut, and place them on a plate.
- Heat the oil in a large frying pan over medium heat. Brown the meatballs in batches for 5–6 minutes, turning them until lightly golden on all sides. They do not need to be fully cooked inside yet. Transfer them to a plate.
- In the same pan, add the remaining onion and fry for 3–4 minutes until softened and slightly translucent. Add the remaining garlic and fry for another 30 seconds, stirring.
- Add the sweet and hot paprika and the tomato paste, stir and fry for 30–40 seconds so the spices warm through.
- Pour in the canned tomatoes, season with salt and pepper, stir and cook over medium heat for 5–7 minutes until the sauce thickens slightly.
- Reduce the heat, add the yogurt and stir so it combines well with the sauce. Do not let it come to a vigorous boil so the yogurt doesn’t curdle.
- Gently place the browned meatballs into the sauce, cover the pan and simmer over low heat for 10–12 minutes, until the meat is fully cooked through.
- Sprinkle the dish with chopped parsley just before serving and serve hot.
Storage
Klopsiki w sosie możesz przechowywać w lodówce w szczelnym pojemniku do 3 dni. Nadają się też do mrożenia – po rozmrożeniu podgrzewaj je powoli na małym ogniu, dodając odrobinę wody, żeby sos się nie przypalił.
