These Turkey Meatballs in Dill Sauce are moist, tender, packed with flavor, and truly the best. Made with lean ground turkey mixed with garlic and herbs, then simmered in a creamy dill sauce, they are the kind of meal that instantly feels cozy and satisfying. The best part? They come together in one pan in just 35 minutes, making it an easy, high-protein meal for busy nights.
Forget dry, boring turkey meatballs. This recipe transforms simple ground turkey into a flavorful, tender, and juicy dish. The creamy dill sauce brings everything together perfectly, creating a comforting meal without extra effort. Once you try these Turkey Meatballs in Dill Sauce, they will become a go-to recipe for any occasion.
They’re especially perfect when you’re craving the comfort of a roast turkey or chicken dinner but don’t want all the fuss. These turkey meatballs deliver those familiar, cozy flavors with much less effort.
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Serve them over rice, mashed potatoes, or pasta, or with crusty bread to soak up the sauce. They work beautifully for weeknights, cozy fall weekends, and festive meals like Thanksgiving or Christmas. It’s the kind of recipe that always gets noticed and asked for again, whether you serve it as a comforting dinner or a family favorite appetizer.
WHAT YOU’LL NEED TO MAKE TURKEY MEATBALLS IN DILL SAUCE
The ingredient list may look long, but most of it is made up of pantry seasonings you likely already have. Scroll down to the printable recipe card to find the full list of ingredient quantities and recipe instructions.
- Ground Turkey: I’m using lean ground turkey for a leaner option (93% lean recommended for best flavor and moisture). You can use a mix of lean ground turkey breast and fatty ground turkey thighs (dark meat). You can also swap in ground chicken, beef, pork, or even a blend of two meats.
- Bread: Slices of bread in the turkey meatball mixture act as a panade, keeping the meatballs tender, moist, and easy to shape.
- Egg: Acts as the binder that keeps the meatballs from falling apart.
- Garlic & Onion: For added depth of flavor. I’m using garlic powder in meatballs and fresh garlic cloves in the dill sauce.
- Dried Thyme: If you don’t have thyme, try rosemary, sage or Italian herb blend.
- Spices: You will need smoked paprika, salt, and black pepper.
- Heavy Cream: For richness and creaminess.
- Olive Oil and Butter: I love to use olive oil and butter, but you can use your preferred cooking oil.
- Fresh Dill: Adds bright, herby flavor to the sauce. Stir in at the end of cooking to preserve its fresh taste and aroma.
- Parmesan Cheese: Parmesan cheese in the sauce adds rich, savory flavor, a slightly salty depth, and helps enhance the overall creaminess of the dish. Freshly grated is always best, but pre-grated works well in a pinch.
HOW TO MAKE TURKEY MEATBALLS IN DILL SAUCE
Make the bread-and-liquid mixture (Panade): Combine the bread and milk in a medium bowl. Press the bread down so it’s fully submerged and absorbs the milk. Let it soak for about 5 minutes, until the bread is very soft and soggy. Then squeeze out the excess milk with your hands and tear the bread into small pieces.
Prepare the Meatballs Mixture: In a large mixing bowl, combine the ground turkey, egg, and soaked bread. Add the garlic powder, onion powder, smoked paprika, thyme, salt, and pepper. Mix gently with your hands or a fork until just combined.
Shape the Meatballs: Lightly wet your hands with cold water to prevent the turkey mixture from sticking. Scoop out portions of the mixture (about 1 to 1½ tablespoons each) and gently roll them between your palms into evenly sized meatballs—about 30 in total. Place the formed meatballs on a clean plate or a tray lined with parchment paper.
Pan Sear the Meatballs: Heat 2 tablespoons of oil in a large, deep skillet or Dutch oven over medium-high heat. When the oil is hot and shimmering (but not smoking), carefully add half of the meatballs in a single layer, leaving a bit of space between each one.Brown the meatballs on all sides, turning them 2–3 times, for about 5–8 minutes, until golden brown. They won’t be cooked through yet—you’ll finish them in the sauce. Transfer the browned meatballs to a plate, add another tablespoon of oil to the pan, and repeat with the remaining meatballs. Once browned, transfer the second batch to the plate with the first.
MAKE THE DILL SAUCE
Make the Dill Sauce: In the same skillet (don’t wipe it clean), reduce the heat to medium and add the butter. Once melted, add the minced garlic and sauté for about 30 seconds, stirring constantly, until fragrant (don’t let it brown, as it can turn bitter). Pour in the heavy cream and use a wooden spoon or spatula to stir and scrape up any browned bits from the bottom of the pan. Add half of the Parmesan cheese, then season with salt and freshly ground black pepper to taste. Let the sauce simmer gently for 1–2 minutes, stirring occasionally, until it begins to thicken slightly. Taste and adjust the seasoning with more salt and pepper if needed.
Combine Meatballs and Sauce for Simmering: Transfer the meatballs to the sauce, along with any juices that have collected on the plate. Arrange them in a single layer if possible, and spoon a bit of sauce over each one. Cover the skillet with a lid and let the meatballs simmer gently over low to medium-low heat for 10–12 minutes, or until cooked through (the internal temperature should reach 165°F when checked with a meat thermometer). Stir in the chopped dill and mix gently until incorporated. Turn the meatballs once or twice while cooking so they’re evenly coated in the sauce.
Serve Hot and Enjoy: Remove from the heat, then garnish the turkey meatballs with the remaining Parmesan cheese and a sprinkle of freshly chopped dill. Serve over rice, mashed potatoes, or pasta.
HELPFUL TIPS
- Don’t overwork the turkey mixture. Use your hands to gently mix it just until combined, and roll the meatballs lightly rather than tightly. Overmixing can make the meatballs tough.
- Chill them before cooking. Refrigerate the raw meatballs for at least 30 minutes or place them in the freezer for 15-20 minutes before seasing to help them from up and keep their shape during cooking.
- Make sure the meatballs are evenly sized. If some are bigger than others, they will take longer to cook through. Using a cookie dough scoop makes it easy to form uniform meatballs.
- Check for doneness. Use a food thermometer to check that the internal temperature (in the center of the Meatball) has reached 165 F.
WAYS TO SERVE
When it’s time to serve, garnish with Parmesan cheese and fresh chopped dill, and pair with sides like Potato Asparagus Salad or Lazy Potato Pierogi. The turkey meatballs also pair beautifully with Baked Cauliflower Steaks or Red Cabbage Salad. For something fresh on the side, try a crisp green salad, roasted asparagus, or steamed green beans—these add a hearty yet veggie-forward balance to the plate. You could also serve them alongside garlic buttered noodles, creamy mashed potatoes, or fluffy rice for a more comforting meal.
These versatile meatballs also make a fantastic party snack. I love serving them as a savory Christmas appetizer. Just stick a toothpick in each one, arrange them on a platter, and watch them disappear. The options are endless, so feel free to mix and match to suit your taste!
HOW TO STORE AND REHEAT LEFTOVERS
- Refrigerator: Let it cool completely leftover turkey meatballs, then transfer to an airtight container and refrigerate for up to 2-3 days.
- Reheat leftovers: Warm the turkey meatballs with the dill sauce in a saucepan over low to medium heat until hot. You can also reheat them in the microwave.
- Freezer: Cook the meatballs just until they’re done and still juicy—overcooking can make them dry. Once cooled, you can freeze the turkey meatballs without the dill sauce. Place them in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe bag or container. They can be stored for up to 2 months. To serve, thaw overnight in the refrigerator, then make the dill sauce and finish cooking the meatballs in the sauce. Note: I don’t recommend freezing the cooked dill sauce, as the texture and flavor can change when thawed.
MORE RECIPES TO TRY
- Potato and Cheese Pierogi
- Polish Cabbage Rolls Recipe
- Sweet Corn Peach Salad
- Zucchini Carrots Fritters
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TURKEY MEATBALLS IN DILL SAUCE
Equipment
- Dutch oven
Ingredients
For the Meatballs:
- 2 slices white bread, crust removed (or sourdough bread)
- 1/2 cup milk
- 2 pounds lean ground turkey
- 1 large egg, lightly beaten
- 1 teaspoon ground garlic
- 1 1/2 teaspoons thyme
- 1 1/2 teaspoons ground onion
- 1 1/2 teaspoons smoked paprika (or sweet paprika)
- 1/2 teaspoon kosher salt (adjust to taste)
- 1/2 teaspoon freshly ground black pepper (adjust to taste)
- 3 tablespoons extra-virgin olive oil (for searing the meatballs)
For the Dill Sauce:
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1/3 cup fresh dill, chopped
- 1/3 cup Parmesan cheese, fresh grated (divided)
- kosher salt and freshly ground black pepper to taste
Instructions
- Make the bread-and-liquid mixture (Panade): Combine the bread and milk in a medium bowl. Press the bread down so it’s fully submerged and absorbs the milk. Let it soak for about 5 minutes, until the bread is very soft and soggy. Then squeeze out the excess milk with your hands and tear the bread into small pieces. Discard the remaining milk.
- Prepare the Meatballs Mixture: In a large mixing bowl, combine the ground turkey, egg, and soaked bread. Add the garlic powder, onion powder, smoked paprika, thyme, salt, and pepper. Using your hands or a fork, gently combine all the ingredients. Mix just until everything is evenly incorporated. Over-mixing the mixture can lead to tough meatballs.
- Shape the Meatballs: Lightly wet your hands with cold water to prevent the turkey mixture from sticking to your hands, making the rolling process much smoother. Scoop out portions of the mixture (about 1 to 1½ tablespoons each) and gently roll them between your palms into evenly sized meatballs—about 30 meatballs in total, depending on their size. Place the formed meatballs on a clean plate or a tray lined with parchment paper.
- Pan Sear the Meatballs: Heat 2 tablespoons of oil in a large, deep skillet or Dutch oven over medium-high heat. When the oil is hot and shimmering (but not smoking), carefully add half of the meatballs in a single layer, leaving a bit of space between each one.Brown the meatballs on all sides, turning them 2–3 times, for about 5–8 minutes, until golden brown. They won’t be cooked through yet—you’ll finish them in the sauce.Transfer the browned meatballs to a plate, add another tablespoon of oil to the pan, and repeat with the remaining meatballs. Once browned, transfer the second batch to the plate with the first.
- Make the Dill Sauce: In the same skillet (don’t wipe it clean), reduce the heat to medium and add the butter. Once melted, add the minced garlic and sauté for about 30 seconds, stirring constantly, until fragrant (don’t let it brown, as it can turn bitter).Pour in the heavy cream and use a wooden spoon or spatula to stir and scrape up any browned bits from the bottom of the pan. Add half of the Parmesan cheese, then season with salt and freshly ground black pepper to taste. Let the sauce simmer gently for 1–2 minutes, stirring occasionally, until it begins to thicken slightly.Taste and adjust the seasoning with more salt and pepper if needed. A little fresh lemon juice added at this stage can really lift the flavors, though it’s completely optional.
- Combine Meatballs and Sauce for Simmering: Transfer the meatballs to the sauce, along with any juices that have collected on the plate. Arrange them in a single layer if possible, and spoon a bit of sauce over each one. Cover the skillet with a lid and let the meatballs simmer gently over low to medium-low heat for 10–12 minutes, or until cooked through (the internal temperature should reach 165°F when checked with a meat thermometer). Stir in the chopped dill and mix gently until incorporated. Turn the meatballs once or twice while cooking so they’re evenly coated in the sauce.
- Serve Hot and Enjoy: Remove from the heat, then garnish the turkey meatballs with the remaining Parmesan cheese and a sprinkle of freshly chopped dill. Serve over rice, mashed potatoes, or pasta.