Lemony Turkey Meatballs for Two
Bright, soft turkey meatballs gently cooked in a creamy lemon-yogurt sauce. This recipe makes a small, comforting meal for one or two people.
Cooking just for yourself or for two is easier with small, forgiving recipes. These meatballs use soaked bread and a little egg to stay soft, so they stay tender even if you reheat them.
The skillet method keeps steps short: mix, shape, brown, then simmer briefly in sauce. You can serve with soft rice, mashed potatoes, or warm bread.
Ingredients You’ll Need
- 8 oz (225 g) ground turkey; 1 small egg (or 1 egg white); 1 tbsp olive oil for cooking
- 1 small slice soft white bread (crusts removed) soaked in 2 tbsp milk or warm water; 1 tsp lemon zest; 1 small garlic clove minced
- Sauce: 1/2 cup plain yogurt, 1 tbsp lemon juice, 2 tbsp low-sodium broth, 1 tsp honey (optional); parsley, salt and pepper to taste
You can serve these meatballs with a small side of rice, mashed potatoes, or soft bread for an easy, comforting meal.
Step-by-Step Recipe
- Soak the bread in milk or warm water for 5 minutes, squeeze out excess liquid, then mix with ground turkey, egg, lemon zest, garlic, parsley, salt and pepper. Gently combine and form about 8 small meatballs using wet hands to keep them soft.
- Heat 1 tbsp oil in a nonstick skillet over medium. Brown the meatballs on all sides, about 6–7 minutes total; they do not need to be fully cooked through before adding the sauce.
- Whisk together yogurt, lemon juice, broth and honey if using. Lower heat to medium-low, add the sauce to the skillet, spoon over meatballs and simmer gently 6–8 minutes until the meatballs reach 165°F (74°C) or are cooked through. Serve topped with extra parsley or lemon zest.
Tips and Easy Variations
Texture & gentle eating
- Use soft white bread and squeeze soaked bread well to keep meatballs tender.
- Substitute a mashed cooked potato for bread to make them extra soft and easy to chew.
- For a lighter texture, use egg white only and low-fat yogurt.
Flavor swaps
- Swap parsley for dill or mint for a different bright flavor.
- Add 2 tbsp tomato passata to the sauce and reduce broth for a creamy tomato twist.
- Brighten with extra lemon zest instead of adding more salt.
Cooking tricks
- Wet your hands before shaping to prevent sticking and to keep meatballs soft.
- Keep the sauce at a gentle simmer rather than boiling to avoid curdling the yogurt.
- Cover the skillet for the last few minutes to finish with steam if you want a very tender result.
Quick dietary swaps
- Use low-fat yogurt and egg white to reduce fat for easier digestion.
- Choose low-sodium broth and cut added salt for a heart-friendly option.
- Bake the meatballs instead of frying to use less oil and make ahead easily.
Storage and Leftovers
Fridge
Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a skillet over low heat with a splash of water or broth to loosen the sauce.
Freezer
Freeze in a single layer on a tray until firm, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on low heat or microwave at 70% power in 30-second bursts until warm, stirring and adding a little broth if the sauce has thickened.
Conclusion
Give these lemony turkey meatballs a try — they are quick, gentle, and sized for one or two. The soft texture and mild lemon-yogurt sauce make this an easy, comforting meal that reheats well and stays tender.
They pair nicely with plain rice, mashed potatoes or soft bread for a simple, soothing dinner or lunch.
FAQ
Can I bake the meatballs instead of pan-frying?▶
Yes. Preheat the oven to 375°F (190°C). Place meatballs on a parchment-lined tray and bake 15–18 minutes, then warm the sauce in a small pan and combine before serving.
Is plain yogurt safe to cook?▶
Yes. Whisk yogurt with warm broth off high heat and keep the sauce at a gentle simmer to prevent curdling. Avoid boiling the yogurt.
