Air Fryer Turkey Meatballs with Lemon-Herb Yogurt

How to Make Air Fryer Turkey Meatballs with Lemon-Herb Yogurt

1. 1

   Step 1: Mix the meatball ingredients

   In a large bowl, combine the ground turkey, panko breadcrumbs, grated onion, minced garlic, egg white, chopped parsley, dried oregano, 1/2 teaspoon salt and 1/4 teaspoon black pepper, plus the zest of one lemon. Use your hands or a fork to gently mix until just combined—avoid overworking to keep the meatballs tender.

   For this step

   • 1 lbLean ground turkey (93% lean)
   • 1/2 cupPanko breadcrumbs
   • 1/2 cupSmall yellow onion, finely grated
   • 2 clovesGarlic, minced
   • 1 large egg whiteLarge egg white
   • 2 tbspFresh parsley, chopped
   • 1 tspDried oregano
   • 1 lemonLemon (zest for meatballs; juice for sauce)
   
2. 2

   Step 2: Chill briefly and shape

   Cover the bowl and refrigerate the mixture for 10 minutes to firm up, which helps the meatballs hold their shape. Scoop out about 1.5 tablespoons of mixture per meatball and roll into uniform balls (you should get roughly 18–20).
3. 3

   Step 3: Preheat the air fryer and arrange meatballs

   Preheat your air fryer to 375°F (190°C) for 3 minutes. Lightly spray or brush the air fryer basket with nonstick spray and arrange the meatballs in a single layer with a little space between them (work in batches if needed).
4. 4

   Step 4: Air-fry until cooked through

   Lightly spray the tops of the meatballs with olive oil spray and air-fry at 375°F (190°C) for 10–12 minutes, shaking the basket or flipping the meatballs halfway through, until golden and an instant-read thermometer reads 165°F (74°C). Remove to a plate and let rest 2 minutes.

   For this step

   • 1 sprayOlive oil cooking spray
   
5. 5

   Step 5: Make the lemon-herb yogurt sauce

   While the meatballs cook, stir together the Greek yogurt with 1 to 1 1/2 tablespoons lemon juice (from the zested lemon), a pinch of salt, a little black pepper and a tablespoon of chopped parsley. Taste and adjust acidity or seasoning—thin with a teaspoon of water if you prefer a looser sauce.

   For this step

   • 1/2 cupPlain nonfat Greek yogurt
   
6. 6

   Step 6: Serve

   Serve the meatballs hot with a dollop of lemon-herb yogurt on top or on the side and an extra sprinkle of parsley and lemon zest. They pair well with steamed vegetables, a grain bowl, or wrapped in pita for meal prep.
   

1. In a large bowl, combine the ground turkey, panko breadcrumbs, grated onion, minced garlic, egg white, chopped parsley, dried oregano, 1/2 teaspoon salt and 1/4 teaspoon black pepper, plus the zest of one lemon. Use your hands or a fork to gently mix until just combined—avoid overworking to keep the meatballs tender.
2. Cover the bowl and refrigerate the mixture for 10 minutes to firm up, which helps the meatballs hold their shape. Scoop out about 1.5 tablespoons of mixture per meatball and roll into uniform balls (you should get roughly 18–20).
3. Preheat your air fryer to 375°F (190°C) for 3 minutes. Lightly spray or brush the air fryer basket with nonstick spray and arrange the meatballs in a single layer with a little space between them (work in batches if needed).
4. Lightly spray the tops of the meatballs with olive oil spray and air-fry at 375°F (190°C) for 10–12 minutes, shaking the basket or flipping the meatballs halfway through, until golden and an instant-read thermometer reads 165°F (74°C). Remove to a plate and let rest 2 minutes.
5. While the meatballs cook, stir together the Greek yogurt with 1 to 1 1/2 tablespoons lemon juice (from the zested lemon), a pinch of salt, a little black pepper and a tablespoon of chopped parsley. Taste and adjust acidity or seasoning—thin with a teaspoon of water if you prefer a looser sauce.
6. Serve the meatballs hot with a dollop of lemon-herb yogurt on top or on the side and an extra sprinkle of parsley and lemon zest. They pair well with steamed vegetables, a grain bowl, or wrapped in pita for meal prep.