Turkish Baked Meatballs & Potatoes With Garlic Yogurt

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Spiced baked meatballs with potatoes, finished with garlic yogurt and paprika butter sauce. This one-pan meal is inspired by a viral Turkish pasta recipe, and is hearty, high in protein, and packed with flavor.

You might be familiar with Turkish köfte (meatballs) AND you might have seen a viral Turkish pasta with garlic yogurt sauce and paprika chili oil, and if you like the sound of either of those, you will love this dinner meal.

I wanted to create something more protein-rich and veggie-forward, so I swapped the pasta for crispy potatoes, sweet red peppers, and tender green beans, all baked together with seasoned beef meatballs.

The whole tray soaks up the savory goodness as it bakes. But the real magic is in the toppings — a creamy, garlicky yogurt sauce and that golden, earthy, slightly sweet paprika butter drizzle. Both are non-negotiable, trust me.

It’s easy enough for a weeknight dinner and impressive enough to serve guests. It’s not spicy, but the flavors are complex, which some kids might not be used to, in which case you serve the meatballs and potatoes without the sauces.

Nutrition per serving: 550 calories, 40 grams protein, 8 grams fiber.

👩‍🍳 This meatballs and potatoes recipe is part of my high-protein and fiber meals series, try some of the dishes: smashed chicken tacos, steak and potatoes with chimichurri salsa, chicken shawarma with baked rice, grilled salmon salad with kale, corn & Parmesan, or honey soy chicken & rice bowls.

What You’ll Need

Here is what you’ll need for this Turkish meatballs and potato bake. Find the full measurements in the recipe card below.

For the meatballs:

Lean ground beef – the main protein star, rich and juicy. You can swap for lamb or chicken if needed. I used 5% fat ground beef mince.
Breadcrumbs – use GF breadcrumbs to keep it gluten-free.
Spices – paprika (both sweet and smoked), cumin, cinnamon, coriander seed, and onion powder. These give it that unmistakable Turkish-inspired depth. If you happen to have some pul biber or Aleppo pepper (Turkish chili), add a bit of that as well.
Olive oil & water – for moisture and binding without eggs.

For the veggies:

Potatoes – classic, comforting, and fiber-rich. Use sweet potatoes for extra nutrients or swap for cauliflower if low-carb.
Red bell pepper & green beans – for color, texture, and crunch (and fiber). Zucchini or carrots also work.
Dried thyme & olive oil – herby and fragrant, bringing it all together.

Garlic yogurt sauce:

Greek yogurt – low-fat, high-protein yogurt is best.
Garlic, lemon juice, salt, water – tangy and punchy, this sauce ties everything together. Coconut yogurt can be used for dairy-free.

Paprika butter sauce:

Salted butter – rich and golden. You can use olive oil for a dairy-free version.
Paprika (sweet + smoked), chili, honey, lemon juice – buttery, smoky, and slightly tangy-sweet.

How To Make Turkish Baked Meatballs & Potatoes With Garlic Yogurt

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for Turkish baked meatballs & potatoes with garlic yogurt.

Mix all meatball ingredients and roll into 1 oz (30 grams) balls. Set aside.
Bake diced potatoes first with thyme and salt for 15 minutes at 200°C (400°F).
Add peppers and green beans, toss with oil and salt.
Nestle meatballs on top and bake for another 20 minutes.

Meanwhile, mix garlic yogurt sauce.
Melt butter and spices for paprika sauce; finish with lemon juice and honey.

Once everything is cooked, serve with dollops of garlic yogurt and drizzle with paprika butter sauce.

Watch The Video

Recipe Tips

Don’t skip the sauces! Seriously. The yogurt and paprika butter are what make this whole thing sing.
Batch it – Make double the meatballs and freeze half for later.
Low-carb? Use cauliflower or rutabaga instead of potatoes.
Meal prep friendly – Store in airtight containers for up to 3 days (keep sauces separately, or I would even make the paprika butter fresh). Reheat gently to keep meatballs juicy.
Make-ahead tip – Prep meatballs and chop veggies the night before.

Serving Suggestions

Serve this cozy tray bake straight from the oven with a side of fresh greens or a simple cucumber-tomato salad. I also love a bit of crusty bread to scoop up that garlic yogurt + paprika oil situation (but hey, that’s optional if you’re keeping it gluten-free). A glass of chilled ayran or sparkling water with lemon? Chef-style finish.

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Viral Turkish pasta inspired meal of spiced baked meatballs with potatoes, finished with garlic yogurt and paprika butter sauce. This one-pan wonder is hearty, high in protein, and packed with flavor. Find step-by-step photos and more recipe tips above.

Preheat the oven to 200°C / 400°F.
Make the meatballs: Mix all ingredients in a bowl until just combined. Roll into 1 oz (25–30 grams) balls. You should get about 20.
Roast the potatoes: Add diced potatoes to a large baking tray. Toss with ½ tablepsoon olive oil, thyme, and ½ teaspoon salt. Bake for 15 minutes.
Add veggies: Toss in bell peppers and green beans with the remaining oil and ¼ teaspoon salt. Nestle the meatballs on top.
Bake for another 20 minutes, until meatballs are golden and potatoes tender.
Garlic yogurt: Mix yogurt, garlic, lemon juice, salt, and water. Set aside.
Paprika butter: Melt butter with paprika, chili, and salt. Let bubble briefly, then add lemon juice and honey. Stir and remove from heat.
Serve: Drizzle yogurt sauce and paprika butter over the meatballs and veggies. Enjoy!

Can I use a different protein? Yes! Ground chicken, pork (or mix of pork and beef) or lamb would both work beautifully here. Just adjust cooking time slightly if using leaner meat.
What if I don’t like yogurt? Try labneh or a dairy-free yogurt. Hummus might work, too, for a totally different spin.
Is it spicy? Not really! The paprika butter sauce has flavor but very mild heat — still very family-friendly.
Can I make it vegetarian? You could swap in plant-based meatballs or falafel, but you’ll lose the richness from the beef. Still tasty though!
Don’t skip the sauces! Seriously. The yogurt and paprika butter are what make this whole thing sing.
Batch it – Make double the meatballs and freeze half for later.
Low-carb? Use cauliflower or rutabaga instead of potatoes.
Meal prep friendly – Store in airtight containers for up to 3 days (keep sauces separately, or I would even make the paprika butter fresh). Reheat gently to keep meatballs juicy.
Make-ahead tip – Prep meatballs and chop veggies the night before.

Keywords: Dinner Recipes, One-Pan recipes, Meatballs, Homemade Meatballs, meatballs and potatoes, Turkish meatballs, garlic yogurt sauce

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