Ricotta and Lemon Turkey Meatballs with Herb Yogurt Dip
These turkey meatballs are unbelievably soft and juicy thanks to creamy ricotta cheese, while fresh lemon zest adds brightness. Served with a cooling herb yogurt dip, they make a perfect light dinner, party starter, or healthy lunchbox addition.
Time
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
For the Meatballs:
500 g (1 lb) ground turkey
½ cup ricotta cheese
Zest of 1 lemon
1 tbsp lemon juice
2 garlic cloves, minced
½ cup breadcrumbs (or almond flour for gluten-free)
1 large egg
2 tbsp fresh parsley, finely chopped
1 tbsp fresh dill, finely chopped
1 tsp salt
½ tsp black pepper
2 tbsp olive oil
For the Herb Yogurt Dip:
1 cup Greek yogurt
1 tbsp lemon juice
1 tbsp olive oil
2 tbsp fresh parsley, chopped
1 tbsp fresh dill or mint, chopped
1 small garlic clove, grated
Salt & pepper, to taste
Instructions
1. Make the herb yogurt dip:
In a small bowl, mix yogurt, lemon juice, olive oil, parsley, dill/mint, garlic, salt, and pepper.
Cover and chill until ready to serve.
2. Prepare the meatballs:
In a large mixing bowl, combine ground turkey, ricotta, lemon zest, lemon juice, garlic, breadcrumbs, egg, parsley, dill (if using), salt, and pepper.
Mix gently until combined (do not overmix or meatballs will be dense).
Roll into 1½-inch balls and place on a parchment-lined tray.
3. Cook the meatballs:
Pan-fry method (juicier)
Heat olive oil in a large skillet over medium heat.
Add meatballs and cook for 8–10 minutes, turning occasionally, until golden brown and cooked through (internal temp 74°C / 165°F).
Bake method (lighter)
Preheat oven to 200°C (400°F).
Arrange meatballs on a lined baking sheet, drizzle lightly with olive oil.
Bake 15–18 minutes, flipping halfway, until fully cooked.
4. Serve:
Place meatballs on a platter with herb yogurt dip on the side.
Garnish with extra parsley and lemon wedges.
Notes & Tips
Ricotta choice: Use full-fat ricotta for creaminess.
Extra lemony: Add more zest if you love citrus brightness.
Make ahead: Meatballs can be shaped and refrigerated up to 1 day before cooking.
Serving ideas: Pair with a fresh salad, wrap in pita, or serve over couscous.
Frequently Asked Questions
Q: Can I freeze these meatballs?
A: Yes — freeze cooked meatballs on a tray, then transfer to a freezer bag for up to 2 months. Reheat in the oven.
Q: Can I use chicken instead of turkey?
A: Yes, but chicken breast mince can be drier — add a bit more ricotta for moisture.
Q: Can I air-fry these?
A: Yes — cook at 190°C (375°F) for 10–12 minutes, shaking halfway.
Nutritional Information
Calories: 320 kcal
Protein: 26 g
Carbohydrates: 8 g
Fiber: 1 g
Sugars: 2 g
Fat: 20 g
Saturated Fat: 6 g
Sodium: 540 mg