08/29/2026
Sometimes pan-frying is just another step
Greek Turkey Meatballs with Cucumber Yogurt Sauce
Meatballs
* 2 Persian cucumbers, grated
* 1 lb ground turkey
* ¼ cup chopped scallions
* ¼ cup feta
* 1 egg
* 3 garlic cloves, divided
* ¼ cup panko breadcrumbs
* 1 tbsp olive oil
* 1 tsp dried oregano
* ½ tsp dried basil
* 2 tsp fresh dill, plus more for garnish
* 1 tsp cornstarch
* ½ tsp kosher salt
* ¼ tsp black pepper
Cucumber Yogurt Sauce
* ¾ cup Greek yogurt
* Juice of 1 lemon
* 1 tsp fresh dill
* Reserved grated cucumber
* 1 garlic clove
Method
1. Grate 2 Persian cucumbers on the large holes of a grater. Toss with a pinch of kosher salt and set aside.
2. Squeeze the cucumbers, reserving the liquid. Mix ¼ cup panko with the cucumber liquid until fully hydrated, then add 1 tbsp olive oil.
3. Add 1 lb ground turkey, ¼ cup scallions, ¼ cup feta, 1 egg, 2 grated garlic cloves, 1 tsp oregano, ½ tsp basil, 2 tsp dill, 1 tsp cornstarch, ½ tsp salt, and ¼ tsp pepper. Mix well.
4. Heat oven to 425°F. Line a sheet tray with parchment and spray lightly. Scoop meatballs onto the tray, leaving space between them. Bake for 15–20 minutes, until cooked through.
5. For the sauce, grate 1 garlic clove into the reserved cucumbers. Add ¾ cup Greek yogurt, 1 tsp dill, and the juice of 1 lemon. Mix well. (White w**e vinegar can substitute for lemon juice.)
6. Spoon the cucumber yogurt sauce onto plates. Top with the meatballs, more dill, and arugula or another green if desired.
