Honey Mustard Turkey Meatballs with Yogurt Dip

Why You’ll Love This Recipe

I love how easy these turkey meatballs are to throw together with simple ingredients I almost always have on hand. The honey mustard gives them a sweet and tangy twist, while the Parmesan and garlic boost the savory depth. The yogurt dip is creamy and refreshing, adding a cool contrast to the warm meatballs. They’re baked, not fried, which keeps them light—and the whole dish comes together in under an hour.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Main Ingredients:

• 1 pound ground turkey

• ½ cup breadcrumbs

• ¼ cup grated Parmesan cheese

• ¼ cup chopped fresh parsley

• ¼ cup honey

• 2 tablespoons Dijon mustard

• 1 egg

• 2 cloves garlic, minced

• 1 teaspoon salt

• ½ teaspoon black pepper

Yogurt Dip Ingredients:

• 1 cup plain Greek yogurt

• 2 tablespoons honey

• 1 tablespoon Dijon mustard

• 1 tablespoon lemon juice

• ½ teaspoon garlic powder

• Salt and pepper to taste

Directions

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a large mixing bowl, I combine the ground turkey, breadcrumbs, Parmesan cheese, parsley, honey, Dijon mustard, egg, garlic, salt, and pepper. I mix everything until it’s just combined, being careful not to overmix so the meatballs stay tender.

3. I roll the mixture into 1-inch meatballs and place them on the prepared baking sheet.

4. I bake the meatballs for 20–25 minutes, until they’re golden brown and cooked through.

5. While they bake, I make the dip. In a small bowl, I mix together the Greek yogurt, honey, Dijon mustard, lemon juice, garlic powder, and a pinch of salt and pepper until smooth.

6. Once the meatballs are done, I let them cool slightly and serve them warm with the yogurt dip on the side.

Servings and timing

This recipe serves 4 people.

• Prep time: 15 minutes

• Cook time: 25 minutes

• Total time: 40 minutes

• Calories per serving: Approximately 280 kcal

Variations

I sometimes add a pinch of paprika or red pepper flakes to the meatballs for a spicier version. If I don’t have fresh parsley, I use a teaspoon of dried herbs. For a different dip flavor, I mix in a little horseradish or swap the lemon juice for apple cider vinegar for more tang.

Storage/Reheating

Leftovers can be stored in the fridge for up to 3 days. I reheat the meatballs in the oven or microwave until warm. The yogurt dip also keeps well, though I give it a quick stir before serving again. Both the meatballs and dip can be made ahead, making them great for meal prep.

FAQs

Can I freeze these turkey meatballs?

Yes, I freeze the cooked meatballs in a single layer, then transfer them to a freezer-safe container. They reheat well in the oven or microwave.

Can I use ground chicken instead of turkey?

Definitely. I’ve made this recipe with ground chicken and it works just as well—just keep an eye on the baking time.

What can I serve with these meatballs?

They’re great on their own, but I sometimes serve them over rice, salad, or even stuffed in a pita for a quick lunch.

Is the yogurt dip necessary?

It adds a great balance to the dish, but if I want something different, I’ve also served these with honey mustard sauce or tzatziki.

How do I know when the meatballs are done?

They should be golden brown and have an internal temperature of 165°F (74°C). I usually check with a meat thermometer to be sure.

Conclusion

These Honey Mustard Turkey Meatballs with Yogurt Dip are one of my favorite go-to recipes when I need something healthy, flavorful, and satisfying. The combo of savory, sweet, and tangy hits all the right notes, and they’re just as great for entertaining as they are for a quick dinner. Once I made them the first time, they quickly earned a spot in my regular recipe rotation.

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