Ground turkey meatballs baked instead of fried, seasoned with oregano and lemon zest, then served over a thick garlicky yogurt sauce that adds its own protein and live cultures to the plate. This one leans on lean meat and Greek yogurt together to get real numbers per serving, no protein powder required.
Ingredients
- 500g ground turkey
- 1 egg
- 1/4 cup almond flour
- 1 tsp dried oregano
- 1 lemon, zested
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 1 1/2 cups plain full-fat Greek yogurt
- 1 garlic clove, grated (for sauce)
- 1 tbsp fresh dill, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a sheet pan with parchment.
- Combine ground turkey, egg, almond flour, oregano, lemon zest, minced garlic, salt, and pepper. Mix gently and form into 16 meatballs.
- Arrange on the sheet pan, drizzle with olive oil, and bake for 18-20 minutes until cooked through.
- Meanwhile, stir grated garlic and dill into the Greek yogurt with a pinch of salt.
- Serve meatballs warm with a generous dollop of the yogurt sauce.
Nutrition Facts (per serving)
| Calories | 380 |
| Total fat | 19g |
| Total carbohydrates | 8g |
| Dietary fiber | 2g |
| Protein | 38g |
| Sodium | 340mg |
Why This Is Good for Your Gut
Pairing lean turkey with full-fat Greek yogurt stacks two protein sources so that a single serving comfortably clears the 25 gram mark, and the yogurt contributes live active cultures alongside its protein, unlike a plain cream sauce. Baking rather than frying the meatballs avoids the added fat and harder-to-digest browned compounds that pan-frying produces at high heat.
A dinner that hits a protein target and still feels like something you'd actually want to eat.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
