Pin it
Turkish Meatballs in Yogurt Sauce makes a stunning centerpiece for any dinner that needs a little wow factor with very little fuss At first bite you taste the warmth of gently spiced meatballs nestled in creamy tangy yogurt sauce All of that gets a pop of brightness from pickled onions and a rich drizzle of Aleppo pepper oil This dish consistently impresses at family gatherings and has even converted some self-declared meatball skeptics at my table
I started making this on weeknights when I craved something both comforting and full of character Now my friends request it whenever they stop by for dinner
Ingredients
- Bread: Adds tenderness and helps the meatballs stay juicy Use a hearty slice from a loaf for best results
- Lean ground beef or a mix of beef and lamb: Both options will deliver rich flavor but combining beef and lamb lends more depth Select meat with a bit of fat for juiciness
- Large onion diced: Brings moisture and sweet complexity Look for firm onions with no blemishes
- Garlic cloves minced: Adds savory bite and fragrance Smooth tight cloves are freshest
- Flat leaf parsley finely chopped: Delivers freshness and color Use bright green crisp bunches
- Egg: Helps bind the meatballs together Choose large eggs for consistent results
- Cumin and coriander: Offer warmth and earthiness Try to use whole spices and grind fresh for bold flavor
- Urfa Biber: Brings smoky subtle heat It is worth seeking out but mild red chili flakes work if you must
- Aleppo pepper: Layers in sweet fruity tang with gentle heat Turkish pepper flakes have a unique brightness
- Kosher salt and black pepper: Round the flavors and season everything generously Use freshly ground pepper for the best aroma
- Pickled red onions Optional: Add sharpness and a pleasant crunch Perfect for color contrast too
- Cornstarch: Helps thicken the sauce and gives it glossy body
- Water: Dissolves the cornstarch so you never get lumps
- Egg (for sauce): Makes the sauce especially rich but still silky
- Greek yogurt: Adds tangy creaminess Use full fat for a lovely texture
- Chicken or vegetable broth: Lends savory depth Look for highquality low sodium broth
- Extra virgin olive oil: Choose a grassy bold oil for finishing
- Aleppo pepper flakes: Infuse the oil with color and a fruity hint of heat
StepbyStep Instructions
- Get ready:
- Set your oven rack in the center and preheat to fourtwentyfive degrees Fahrenheit This ensures even cooking and browning of the meatballs
- Prepare the bread:
- Toast the bread until golden and fragrant Place in a small bowl and cover fully with water Let soak until the bread goes completely soft and just starts to disintegrate Remove from water squeezing out as much as you can so the bread is almost dry Tear into tiny pieces This adds moisture and makes the texture light
- Prepare the meat mixture:
- In a large mixing bowl combine soaked bread meat onion garlic parsley and egg Sprinkle in cumin coriander Urfa Biber Aleppo pepper and a sturdy pinch each of salt and black pepper Using your hands blend everything thoroughly but gently This keeps the meatballs tender
- Form the meatballs:
- Line a sheet pan with parchment for cleanup Take about two tablespoons of the mixture per meatball and roll between your palms Arrange evenly on the pan leaving space so they brown not steam You should have about eighteen to twenty meatballs
- Bake the meatballs:
- Slide the tray onto the center rack Bake until the exteriors are browned and crisp and the centers are no longer pink Fifteen to twenty minutes does the trick If you like a deeper crust broil the last couple of minutes
- Mix the yogurt sauce:
- While meatballs are baking whisk cornstarch and water in a bowl until the mix is smooth with no lumps Add egg then Greek yogurt and season with salt and black pepper Keep whisking until creamy
- Cook the yogurt sauce:
- Bring broth to a gentle boil in a small saucepan Turn the heat down to a low simmer Gradually pour in the yogurt mixture whisking as you go to prevent curdling Keep whisking over gentle heat until thickened softly Turn off the heat but leave covered as it will get a bit thicker as it sits Should be served warm not hot
- Prepare the spicy olive oil:
- Pour about one quarter cup olive oil into a skillet and warm gently Stir in Aleppo pepper flakes Swirl until the oil turns amber and fragrant Be careful not to burn Remove from heat
- Assemble and serve:
- Arrange meatballs in a shallow serving bowl or platter Spoon warm yogurt sauce over Add pickled onions for crunch and garnish Finish with a glossy drizzle of spicy olive oil Serve immediately for the best flavor
Pin it
My absolute favorite part of this recipe is the Aleppo pepper oil The scent fills the kitchen and brings the meatballs to life I first tasted this style of meatball at a friend’s Turkish wedding and loved how every element comes together in one perfect bite
Storage Tips
Let leftovers cool before storing Place meatballs and yogurt sauce in separate airtight containers in the fridge They last up to three days Reheat gently in a covered dish to prevent the yogurt sauce from separating Leftover meatballs are great tucked into pita or tossed onto salads
Ingredient Substitutions
If you cannot find Urfa Biber or Aleppo pepper use a mild red chili flake or paprika Instead of lamb try all beef or opt for a mix of ground turkey for a lighter take Full fat yogurt is best but whole milk yogurt works in a pinch
Serving Suggestions
Serve these meatballs as a main course alongside warm flatbreads or over rice The yogurt sauce doubles as a dip for roasted vegetables For a full spread add a crisp salad or some simply dressed greens Pickled red onions and fresh dill are classic finishing touches
Pin it
Cultural and Historical Context
Kofte which means meatball in Turkish cuisine comes in countless regional varieties Each region has special touches from different spice blends to cooking techniques The addition of a gently thickened yogurt sauce is traditional in many Anatolian homes and makes this version truly memorable
Frequently Asked Questions
- → What makes Turkish meatballs unique?
They are seasoned with traditional spices like cumin, coriander, Urfa Biber, and Aleppo pepper, delivering rich flavor and subtle heat.
- → How is the yogurt sauce prepared?
The sauce uses Greek yogurt, egg, cornstarch, and broth, whisked and simmered gently to create a creamy, tangy layer.
- → Can I use a mix of meats for the meatballs?
Yes, a combination of beef and lamb offers a deeper flavor. Lean beef can be moistened with extra olive oil if preferred.
- → What role does Aleppo pepper play?
Aleppo pepper brings mild heat and a fruity note, especially when infused in olive oil and drizzled over the dish before serving.
- → Why add pickled red onions?
They provide crunch and acidity, cutting through the creamy sauce and rich meatballs for a balanced bite.
- → Is the dish suitable to prepare ahead?
The meatballs can be baked in advance, with the sauce prepared just before serving to maintain the best texture and flavor.