Why You’ll Love This Lemon Dill Turkey Meatballs

• They’re surprisingly light and fresh. Unlike heavier beef or pork meatballs, these turkey versions feel bright and aren’t weighed down. The lemon and dill work together to create a flavor profile that’s perfect for spring or summer, or whenever you need a little sunshine on your plate.
• The texture is absolutely perfect. We use a couple of simple tricks—like fresh breadcrumbs and a touch of yogurt—to ensure these meatballs stay incredibly moist and tender. You won’t end up with dry, crumbly hockey pucks, I promise. They’re juicy with every single bite.
• Meal prep heaven. These little guys are fantastic for making ahead. You can cook a big batch and have lunches sorted for days, or freeze them raw or cooked for a future you who will be very, very grateful. They reheat like a dream.
• Endlessly adaptable. While the lemon-dill combo is a classic for a reason, this recipe is a wonderful base. Feel like adding some feta cheese? Go for it. Want a bit of heat? A pinch of red pepper flakes will do the trick. It’s a recipe that invites you to play.

Ingredients & Tools

• 450 g ground turkey (a mix of light and dark meat is ideal for moisture)
• 1 large egg, lightly beaten
• 60 g fresh breadcrumbs (about 1 slice of good bread, pulsed)
• 2 tbsp plain Greek yogurt (full-fat for best results)
• 1 small yellow onion, finely grated (this is a key step!)
• 3 cloves garlic, minced
• Zest of 1 large lemon
• 2 tbsp fresh lemon juice
• 3 tbsp fresh dill, finely chopped
• 1 tsp dried oregano
• ½ tsp kosher salt, plus more to taste
• ¼ tsp freshly ground black pepper
• 2 tbsp olive oil, for cooking

Tools: A large mixing bowl, a box grater (for the onion), a baking sheet (optional), and a large skillet.

A quick note on a couple of these: grating the onion, rather than dicing it, is a game-changer. It distributes the flavor perfectly and adds moisture without leaving chunks. And using fresh dill and lemon zest is non-negotiable here—they provide the signature bright flavor that makes these meatballs so special.

Serves: 4 | Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes

Before You Start: Tips & Ingredient Notes

• Don’t skip the grating! I know it seems like a small detail, but grating the onion on the fine side of a box grater is crucial. It creates an onion “paste” that blends seamlessly into the meat mixture, adding immense flavor and moisture without any awkward chunks.
• Handle with care. When mixing the ingredients, use your hands—it’s the best tool for the job. But be gentle! Overmixing will make the meatballs tough. Just mix until everything is *just* combined. A light touch is your friend here.
• The power of fresh herbs. Dried dill simply cannot replicate the vibrant, fresh flavor of the real thing in this recipe. If you absolutely must substitute, use about 1 tablespoon of dried dill, but know that the flavor will be much more muted.
• Cold ingredients are best. Make sure your ground turkey is cold when you start mixing. This helps the fat stay firm, which results in a more tender meatball after cooking. If your hands get warm, just run them under cold water for a second before continuing.

How to Make Lemon Dill Turkey Meatballs

Serving Suggestions

Complementary Dishes

• Lemon Orzo with Parmesan — The creamy, citrusy orzo is a dreamy bed for these meatballs. The starches from the pasta help create a light sauce that clings to every nook and cranny.
• A Simple Arugula Salad — The peppery bite of arugula dressed with just lemon juice and olive oil provides a fantastic fresh contrast to the warm, savory meatballs.
• Roasted Asparagus or Green Beans — Their slightly charred, earthy flavor complements the herby notes in the meatballs beautifully, making for a well-rounded plate.

Drinks

• A Crisp Sauvignon Blanc — The grapefruit and citrus notes in this wine will echo the lemon in the meatballs, creating a harmonious pairing that feels light and elegant.
• Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus cleanse the palate perfectly between bites, keeping each mouthful tasting fresh.

Something Sweet

• Lemon Sorbet — Continuing the lemon theme with a clean, refreshing dessert is a wonderful way to end the meal. It’s light enough not to overshadow the main event.
• Greek Yogurt with Honey and Walnuts — This simple dessert ties back to the yogurt in the meatball mixture, creating a lovely sense of continuity while being effortlessly delicious.

Top Mistakes to Avoid

• Mistake: Overmixing the meat. This is the number one way to end up with tough, rubbery meatballs. Mixing develops the proteins in the meat, which can make it tight and chewy. Gentle, brief mixing is the key to tenderness.
• Mistake: Crowding the pan. If you put too many meatballs in the skillet at once, they’ll steam instead of sear. You’ll miss out on that beautiful, flavorful brown crust. It’s worth taking the extra few minutes to cook in batches.
• Mistake: Using leanest turkey possible. While turkey is lean, opting for 93/7 or even 99% lean meat can result in dryness. A mix with a bit more fat (like 85/15) or the addition of yogurt and breadcrumbs is essential for moisture.
• Mistake: Skipping the rest time. I know it’s tempting to dig right in, but letting the meatballs rest for just 2-3 minutes after cooking allows the juices to settle. Cutting into them immediately will cause all those lovely juices to run out.

Expert Tips

• Tip: Bake for a hands-off approach. If you don’t want to pan-fry, you can bake these at 200°C for 15-20 minutes. They won’t have the same dark sear, but they’ll be equally delicious and much easier for a large batch.
• Tip: Make a quick pan sauce. After browning the meatballs, remove them and add a splash of chicken broth or white wine to the skillet. Scrape up the browned bits, let it reduce slightly, and stir in a knob of butter for a simple, delicious sauce.
• Tip: Test for seasoning. Before forming all the meatballs, cook a tiny patty of the mixture in the skillet. Taste it and adjust the salt or pepper in the main batch if needed. It’s the best way to ensure perfect seasoning.
• Tip: Freeze them raw or cooked. To freeze raw, place shaped meatballs on a parchment-lined baking sheet until solid, then transfer to a bag. Cook from frozen, adding a few minutes to the cooking time. For cooked, just thaw and reheat gently.

FAQs

Can I use ground chicken instead of turkey?
Absolutely! Ground chicken will work beautifully in this recipe. The flavor profile is very similar, and the cooking times will be virtually identical. Just be sure, as with turkey, to not overmix the meat and to use a mix that isn’t the absolute leanest available to guarantee a moist result.

My meatball mixture is very sticky. What did I do wrong?
This is common, especially if your onion was particularly juicy. Don’t worry! The stickiness is a sign of moisture, which is good. Just wet your hands with cold water before rolling each meatball—this will create a barrier and make the process much smoother. You can also chill the mixture for 15-20 minutes to firm it up.

Can I make these gluten-free?
Yes, easily. Simply substitute the fresh breadcrumbs with an equal amount of gluten-free panko breadcrumbs or even almond flour. The texture will be slightly different, but still delicious. Just be sure all your other ingredients (like the yogurt) are certified gluten-free if that’s a concern.

How long will leftovers keep in the fridge?
Cooked meatballs will keep well in an airtight container in the refrigerator for 3-4 days. They reheat wonderfully in the microwave on medium power or in a skillet over low heat with a splash of water or broth to keep them moist.

Is it necessary to use Greek yogurt, or can I use something else?
The Greek yogurt adds moisture and a slight tang. If you need a substitute, full-fat sour cream is the closest alternative. You could also use buttermilk, but start with 1 tablespoon as it’s thinner, and add more only if the mixture seems too dry. Avoid mayonnaise, as its flavor will dominate.