A MEAL YOU CAN MAKE
Turkey keftedes with pita
Herby baked turkey meatballs with cool cucumber yoghurt and pita.
About 57 minutes · 2 servings · Fan oven · large roasting dish · knife · board · measuring tools
Open guided recipe →Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.
Ingredients · 2 servings
- 350g Turkey mince
- 80g Onion, finely grated
- 5g Garlic, minced
- 30g Breadcrumbs
- 1 whole Eggs
- 1 tsp Dried oregano
- 10g Mint, chopped
- 10ml Olive oil
- 2 whole Pita bread
- 100g Plain yoghurt
- 150g Cucumber, diced
Allergens: Wheat/gluten, egg and milk. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.
Estimated nutrition per serving
~520 kcal · 54g protein · 50g carbohydrate · 13g fat.
Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.
The method
Get everything ready
Prepare onion, garlic, mint and cucumber first. Mix turkey mince, onion, garlic, breadcrumbs, egg, oregano and half the mint. Form 12 equal small meatballs per two portions. Place on an oiled tray with space between them. Wash hands and raw-meat equipment.
Set the oven
Set the oven to 190°C fan. Clear a shelf and leave room for air around the tray.
Let the oven heat
Allow about 10 minutes, then check the oven indicator shows 190°C fan. Extend this wait if necessary.
Put the dish in the oven
Use dry oven gloves to place the prepared dish on the cleared shelf. Set the cooking timer after closing the door.
Bake the meatballs
Bake until lightly browned. Check several largest meatballs with a clean probe and extend if needed. Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again.
Check: Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again.
Get everything ready
With clean utensils, mix yoghurt, cucumber and remaining mint. Warm pita according to its packet, using residual oven heat only if the packet permits.
Check and serve
Confirm meatballs are cooked through. Divide between pita with the cucumber yoghurt.
Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.
Make the kitchen ready again
Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.
Cooling, storing & reheating
Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.
Owner-reported kitchen testing covers this recipe at 2 and 4 servings.
Preparation: about 18 min · Cooking: about 22 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.
Recipe background and sources
Greek-inspired · turkey and oven adaptation. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.
Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.