Photo of Turkish Meatballs with a Cucumber-Yogurt Dipping Sauce by WW

Turkish Meatballs with a Cucumber-Yogurt Dipping Sauce

Points® value
Total Time
38 min
30 min
8 min
Lean ground beef is combined with bulgur and fragrant spices in this easy party appetiser—perfect finger food for your holiday gathering!


Uncooked bulgur

½ cup(s)

Uncooked 93% lean ground beef

½ pound(s)

Uncooked scallions

¼ cup(s), sliced


3 tbsp(s), fresh, chopped, divided

Minced garlic

1¼ tsp(s), divided

Cumin seeds

1¼ tsp(s), divided

Table salt

¾ tsp(s), divided

Smoked paprika

½ tsp(s)

Ground cinnamon

¼ tsp(s)

Plain fat free yogurt

1 cup(s)


¼ cup(s), finely diced


2 tbsp(s), sliced, finely diced

Fresh dill

1 tbsp(s), fresh, chopped


  1. Cook or soak bulgur according to package directions; drain any excess water and let cool.
  2. Place oven rack in centre of oven and preheat oven to 425ºF. Coat baking pan with cooking spray.
  3. Put beef, scallions, 2 tablespoons of cilantro, 1 teaspoon each of garlic and cumin, 1/2 teaspoon of salt, paprika, cinnamon and drained bulgur in a large bowl; combine ingredients with your hands until well-mixed.
  4. Roll meatball mixture into twenty-four 1 1/4-inch balls; place on prepared pan. Bake until lightly browned and cooked through, about 10 to 12 minutes.
  5. Meanwhile, to make dipping sauce, combine yogurt, cucumber, radish, dill, remaining tablespoon of cilantro, and remaining 1/4 teaspoon each of garlic, cumin and salt in a small bowl; mix well.
  6. To serve, place meatballs on a serving platter with toothpicks and spoon sauce into a small bowl. Yields 2 meatballs and about 1 1/2 tablespoons of sauce per serving.


You can form the meatballs up to 6 hours before cooking this recipe and keep them refrigerated until you're ready to cook them. The dipping sauce can be made up to 6 hours ahead, too, but stir in the cucumber and radish just before serving.This recipe can easily be doubled or tripled for larger gatherings.