Turkey Meatballs with Pickle Tahini Sauce

This recipe honestly started as one of those “let’s see what happens” kitchen experiments.

I had ground turkey, random ingredients in the fridge, and didn’t feel like making anything complicated but I wanted something high protein, flavorful, and easy to keep in the fridge for a few days.

And somehow… these turned out so good.

The meatballs are juicy, super flavorful, and simple enough to make without thinking too hard. But the real surprise was the sauce.

Pickle juice + tahini sounds slightly questionable until you try it and then suddenly you’re dipping everything into it.

It’s creamy, salty, tangy, and makes the whole meal feel addictive in the best way.

Turkey Meatballs

Ingredients:

+ 2 packs ground turkey (pasture-raised, corn & soy free if possible)

+ 2 eggs (corn & soy free)

+ ½ white onion, diced very small

+ 2 green onions, diced small

+ 3–4 cloves garlic (pressed or finely chopped)

+ 2 tbsp coconut aminos

+ 1½ tsp garlic powder (or more to taste preference)

+ 1½ tsp onion powder  (or more to taste preference)

+ Drizzle avocado oil (helps bind + moisture)

+ Salt & pepper

Instructions:

1. Add all meatball ingredients into a large bowl.

2. Mix everything together using your hands.

3. Really mix well so the seasoning distributes evenly.

4. Roll into small meatballs using your hands.

5. Place onto parchment paper or a cookie sheet while you finish forming them.

6. Heat avocado oil in a pan over medium-high heat.

7. Add meatballs without overcrowding the pan.
8. Once browned, flip and continue rotating so all sides brown evenly.
9. Cook in two batches if needed.

They should be golden on the outside and cooked through in the center.

Pickle Tahini Sauce

Ingredients:

+ Raw organic tahini

+ Pickle juice (I love using Grillo’s pickles + juice)

+ Small pinch of salt

Instructions:

1. Add tahini, pickle juice, and salt to a small jar.

2. Shake until blended.

3. Adjust texture by adding more pickle juice or tahini as needed.

You’re looking for a thicker, creamy dipping consistency.

How I Serve It

• Plate meatballs 
• Side of pickle tahini sauce
• Extra pickles on the side

Simple, filling, and honestly perfect for leftovers.

These keep really well in the fridge, which makes them great for easy lunches or quick protein during the week.

xo,
Jamie

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