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Ted's lemon-dill turkey meatballs

Ted's lemon-dill turkey meatballs, delicious in a salad, or over pasta with lemon cream sauce. Yum!

My husband Ted, who doesn't eat pickles, supports my habit by biking to the farmers market every week to buy a big bag of cucumbers and a bunch of fresh dill. I whack off the top four or five inches of the dill fronds and layer them in a container with the cucumbers. Then, I wrap the rest of the dill in a plastic bag, and often forget about it until it withers and turns googly.

Last week Ted rescued the forgotten dill, and combined it with lemon zest, yogurt and Greek seasoning to flavor a batch of turkey meatballs. A mix of regular dry breadcrumbs and flaky panko yielded a lighter texture that allowed the dill flavor to come through. In place of plain Greek yogurt, Ted used some leftover tzatziki sauce. We served the meatballs at room temperature, in a salad; they also would be delicious over pasta, with a lemony cream sauce.

Ted's lemon-dill meatballs use a mix of two kinds of breadcrumbs to keep them light!

Ted's lemon-dill turkey meatballs

From the pantry, you'll need: ground turkey, dried breadcrumbs, panko, lemon, Greek yogurt, dill, egg.

Makes 20-22 medium-sized meatballs.


1 lb ground turkey (93% fat free)
1/4 cup dried breadcrumbs
1/4 cup panko breadcrumbs
1 large egg
Zest of 1 lemon
1/2 cup Greek yogurt (or leftover tzatziki)
1 Tbsp Greek seasoning (I like this one)
2 Tbsp finely chopped fresh dill


Preheat oven to 425°F. Line a rimmed baking sheet with a Silpat (silicone liner) or parchment paper, and set aside.

In a large bowl, combine all ingredients. Use your fingertips to mix everything together. (To taste for seasoning, add a drop of oil to a small frying pan over low heat. Fry a tablespoon of the turkey mixture until browned on both sides. Adjust seasoning as needed.)

Using an ice cream scoop with a release (called a disher), or a large soup spoon, form the mixture into 20-22 meatballs, and set them on the prepared baking sheet.

Bake in the upper third of the oven for 21 minutes.

Serve hot, or at room temperature, or let cool completely and freeze in an airtight container or zip lock bag.

[Printer-friendly recipe.]

More turkey meatballs:
Greek red pepper and feta turkey meatballs, from The Perfect Pantry
BLT turkey meatballs, from The Perfect Pantry
Turkey, cranberry and basil meatballs, from The Perfect Pantry
Sriracha turkey meatballs, from Life's Ambrosia

Ted's lemon-dill turkey meatballs are great in salad or over pasta, and you can make them ahead and freeze.

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Disclosure: The Perfect Pantry earns a few pennies on purchases made through the Amazon.com links in this post. Thank you for supporting this site when you start your shopping here.


Sounds like another great meatball creation from your kitchen. I know I would like these!

Kalyn, just when I think we've made every turkey meatball imaginable, Ted comes up with something fresh and new! This is a great addition to "Greek" salads.

I deal with the dill problem by throwing the whole bunch in the freezer in a plastic bag. It seems to keep its flavor and is easy to chop when it's a brittle plank.

Susan, would you believe I've never tried that? Must do with my next bunch!

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