Turkish Turkey Meatballs in Yogurt-Dill Sauce Recipe
Delicate meatballs made from ground turkey, simmered in a light yogurt and dill sauce, are a Turkish, home-style version of comfort food. In Turkish families, similar dishes are often served to children and older people because they are mild, soft, and easy to eat. The flavor is a bit like classic Polish meatballs in dill sauce, but the yogurt gives the sauce a pleasant tang.
This dish combines the lightness of turkey with a creamy yet tangy yogurt-dill sauce, creating a comforting meal that’s gentle on the stomach but full of flavor. It brings a taste of everyday Turkish home cooking to your table, using familiar ingredients in a slightly different way.
Chef's tips
Use full-fat, natural yogurt for the sauce – it’s less likely to curdle and gives a richer flavor. Make sure to temper the yogurt with hot stock and keep the heat very low once the sauce is added. If you’re cooking for children, you can make the meatballs smaller so they cook more evenly and are easier to eat.
How to serve
Serve the meatballs with fluffy white rice or buttery mashed potatoes, and a side of lightly dressed cucumber and yogurt salad. A simple green salad or steamed vegetables like carrots or green beans also work well to balance the creamy sauce.
Ingredients
- ground turkey - 500 g
- rice - 40 g
- egg - 1 piece
- onion - 0.5 pieces
- yogurt - 300 g
- chicken stock - 500 ml
- wheat flour - 1.5 tablespoons
- dill - 3 tablespoons
- oil - 1 tablespoon
- butter - 15 g
- lemon juice - 1 tablespoon
- salt
- black pepper
Preparation
- Rinse the rice in a sieve and cook in lightly salted water for 8–10 minutes, until half-tender (it doesn’t need to be fully cooked). Drain and let cool.
- In a bowl, combine the ground turkey, cooked rice, egg, onion grated on the fine holes of a grater (squeeze out excess juice), and a pinch of salt and pepper. Mix thoroughly by hand until the mixture becomes sticky.
- With damp hands to prevent sticking, form small meatballs from the mixture, about the size of a walnut. Set them aside on a plate.
- In a wide pot or deep frying pan, heat the oil with the butter over medium heat. Arrange the meatballs in a single layer and gently brown them for 3–4 minutes, turning, until they are just set on the outside (they don’t need to be browned).
- Pour in the stock so that it almost covers the meatballs. Bring to a gentle simmer, reduce the heat, cover, and cook for 15 minutes, until the meat is tender.
- In a bowl, mix the yogurt with the flour, lemon juice, a pinch of salt, and a few tablespoons of hot stock from the pot, whisking vigorously so there are no lumps.
- Remove the pot from the heat. Slowly pour the yogurt mixture into the pot, stirring gently all the time so the sauce doesn’t curdle. Return the pot to very low heat and warm for 3–4 minutes, stirring, without letting it come to a strong boil.
- Add the chopped fresh dill, season with salt and pepper to taste. Serve immediately, preferably with rice or potatoes.
Storage
Pulpeciki w sosie jogurtowym przechowuj w lodówce w szczelnym pojemniku. Podgrzewaj bardzo delikatnie na małym ogniu, nie dopuszczając do wrzenia, aby sos się nie zwarzył.
