Turkey Meatballs with Charred Zucchini and Yogurt Sauce
By Joe GitterPublished on August 5, 2025
Time
1 hour
Yield
Serves 4
Ingredients
½ cup panko bread crumbs 1 large egg ½ cup chopped fresh parsley, divided2 garlic cloves, minced, divided1½ teaspoons grated lemon zest, plus 1 tablespoon juice1 teaspoon table salt, divided¼ teaspoon ground cumin ¼ teaspoon pepper 1½ pounds 93 percent lean ground turkey 1 cup plain Greek yogurt 3 tablespoons extra-virgin olive oil, divided3 zucchini (8 ounces each), halved lengthwise and sliced on bias 2 inches thick
Instructions
- Combine ½ cup panko bread crumbs, 1 large egg, ¼ cup chopped parsley, 1 minced garlic clove, 1½ teaspoons grated lemon zest, ¾ teaspoon table salt, ¼ teaspoon ground cumin, and ¼ teaspoon pepper in large bowl. Add 1½ pounds 93 percent lean ground turkey and, using your hands, gently knead mixture until combined. Using lightly moistened hands, pinch off and roll 2-tablespoon portions of the mixture into balls and transfer to plate (you should have about 24 meatballs). Cover and refrigerate for at least 15 minutes or up to 24 hours.
- Combine 1 cup plain Greek yogurt with 1 tablespoon lemon juice, ⅛ teaspoon table salt, remaining ¼ cup chopped parsley, and remaining 1 minced garlic clove in small bowl. Season with salt and pepper to taste; set aside for serving.
- Heat 2 tablespoons extra-virgin olive oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add meatballs and cook, gently shaking skillet and turning meatballs as needed, until browned on all sides and meat registers 160 degrees, 10 to 12 minutes. (Reduce heat as needed to prevent scorching.) Transfer meatballs to serving platter and tent with aluminum foil. Wipe skillet clean with paper towels.
- Add remaining 1 tablespoon extra-virgin olive oil and 3 halved and sliced zucchini cut side down to now-empty skillet and cook over medium-high heat until well browned on first side, 3 to 5 minutes. Flip zucchini, reduce heat to medium, and sprinkle with remaining ⅛ teaspoon table salt. Cook, turning as needed, until tender and deep golden brown, 3 to 5 minutes. Serve meatballs with zucchini and yogurt sauce.
Time
1 hourYield
Serves 4Ingredients
½ cup panko bread crumbs
1 large egg
½ cup chopped fresh parsley, divided
2 garlic cloves, minced, divided
1½ teaspoons grated lemon zest, plus 1 tablespoon juice
1 teaspoon table salt, divided
¼ teaspoon ground cumin
¼ teaspoon pepper
1½ pounds 93 percent lean ground turkey
1 cup plain Greek yogurt
3 tablespoons extra-virgin olive oil, divided
3 zucchini (8 ounces each), halved lengthwise and sliced on bias 2 inches thick
Ingredients
½ cup panko bread crumbs
1 large egg
½ cup chopped fresh parsley, divided
2 garlic cloves, minced, divided
1½ teaspoons grated lemon zest, plus 1 tablespoon juice
1 teaspoon table salt, divided
¼ teaspoon ground cumin
¼ teaspoon pepper
1½ pounds 93 percent lean ground turkey
1 cup plain Greek yogurt
3 tablespoons extra-virgin olive oil, divided
3 zucchini (8 ounces each), halved lengthwise and sliced on bias 2 inches thick
Ingredients
½ cup panko bread crumbs
1 large egg
½ cup chopped fresh parsley, divided
2 garlic cloves, minced, divided
1½ teaspoons grated lemon zest, plus 1 tablespoon juice
1 teaspoon table salt, divided
¼ teaspoon ground cumin
¼ teaspoon pepper
1½ pounds 93 percent lean ground turkey
1 cup plain Greek yogurt
3 tablespoons extra-virgin olive oil, divided
3 zucchini (8 ounces each), halved lengthwise and sliced on bias 2 inches thick
Why This Recipe Works
This simple weeknight dinner uses a nonstick skillet to cook lemony turkey meatballs with garlic, an abundance of parsley, and a hit of cumin. We chill the meatballs to firm them up, which helps them cook without falling apart in the skillet; you can just give the skillet a gentle shake a few times during the 10-minute cook time so that they brown on all sides. After removing the meatballs from the skillet, we turn our attention to a somewhat unusual side dish: planks of zucchini that cook through quickly in the skillet and develop a lovely char. To take this dish to the next level, we make a quick lemon-parsley sauce with Greek yogurt. Paired with the tender meatballs and charred zucchini, the sauce makes the meal feel special, although it is nearly effortless to make.
Instructions
- Combine ½ cup panko bread crumbs, 1 large egg, ¼ cup chopped parsley, 1 minced garlic clove, 1½ teaspoons grated lemon zest, ¾ teaspoon table salt, ¼ teaspoon ground cumin, and ¼ teaspoon pepper in large bowl. Add 1½ pounds 93 percent lean ground turkey and, using your hands, gently knead mixture until combined. Using lightly moistened hands, pinch off and roll 2-tablespoon portions of the mixture into balls and transfer to plate (you should have about 24 meatballs). Cover and refrigerate for at least 15 minutes or up to 24 hours.
- Combine 1 cup plain Greek yogurt with 1 tablespoon lemon juice, ⅛ teaspoon table salt, remaining ¼ cup chopped parsley, and remaining 1 minced garlic clove in small bowl. Season with salt and pepper to taste; set aside for serving.
- Heat 2 tablespoons extra-virgin olive oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add meatballs and cook, gently shaking skillet and turning meatballs as needed, until browned on all sides and meat registers 160 degrees, 10 to 12 minutes. (Reduce heat as needed to prevent scorching.) Transfer meatballs to serving platter and tent with aluminum foil. Wipe skillet clean with paper towels.
- Add remaining 1 tablespoon extra-virgin olive oil and 3 halved and sliced zucchini cut side down to now-empty skillet and cook over medium-high heat until well browned on first side, 3 to 5 minutes. Flip zucchini, reduce heat to medium, and sprinkle with remaining ⅛ teaspoon table salt. Cook, turning as needed, until tender and deep golden brown, 3 to 5 minutes. Serve meatballs with zucchini and yogurt sauce.
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