This spicy edamame recipe is easy and tastes incredible, thanks to garlic, ginger, and a spicy chili sauce. This is one of my favorite edamame recipes!

You’ll often see steamed edamame with sea salt on restaurant menus, but in this recipe, we kick the flavors up a notch. You are going to love the ridiculously easy ginger, garlic, chili sauce!

Of all the recipes I’ve tried, this is seriously my favorite way to cook edamame. It’s so flavorful!

Key Ingredients

• Edamame: These are young soybeans, which means the beans are soft and easy to eat. In this edamame recipe, we cook the beans inside their shell. You don’t eat the shell. I use my front teeth to scrape the beans out of the pod (they pop out easily). You can use shelled edamame in the recipe. I’ve included tips below the recipe.
• Garlic and ginger: I use a tablespoon each of minced garlic and ginger. If you don’t want to buy fresh ginger, look in the produce section of your grocery store for the tubes of ginger (sometimes you can also find frozen pureed ginger). 
• Soy sauce, maple syrup, and toasted sesame oil: I love the simple sauce in this recipe. It’s a little salty from the soy sauce (or use tamari), sweet from maple syrup (or use honey), and toasty from the sesame oil.
• Chili sauce: I love Sambal Oelek. It’s made with crushed raw red chiles, a little vinegar, and salt. It’s sold in most grocery stores. Check the grocery aisle where you’d buy soy sauce, and it should be there. If you can’t find it, Sriracha or Gochujang are good alternatives.

Find the full recipe with measurements below.

How to Make Spicy Edamame

Tip 1: Keep the shells on. You’ll start with fresh or frozen edamame in their shells. Since it’s more available where we live, we use frozen. You’ll steam or boil the edamame until the pods are bright green and heated through. I boil my edamame in the video in the recipe below.

Tip 2: Toss with our chili sauce. To make it, heat minced garlic and ginger in oil for a minute in a skillet on the stove. Now that the garlic and ginger are fragrant and have released their flavors into the oil, you can stir in soy sauce, maple syrup, and chili sauce. Toss the sauce with your cooked edamame pods, and you are ready to dig in.

Serving Suggestions

I love this as a snack or appetizer. It’s excellent served next to other appetizers like egg rolls, spring rolls, and homemade crab Rangoon. 

You can make it a complete meal by serving it next to rice, fried rice, homemade sushi, and stir fries like this broccoli chicken stir fry or this veggie stir fry. I also love it with chicken teriyaki!

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We love this baked salmon recipe with capers and garlic. It tastes incredible. Tender, flaky salmon, gently cooked in butter with garlic, lemon, and capers. It’s one of the best things we’ve made recently.

We’ve been making a variation of this salmon recipe for ages. The method comes from my Mom, and I know I’m biased on this one, but my Mom’s method for cooking salmon is the best. She gently bakes her salmon, covered at a low temperature with a little liquid in the pan, so it doesn’t dry out.

In this caper butter version, we use melted butter as the baking liquid, then add lots more flavor with capers, fresh lemon, and garlic. Trust me when I say it’s incredible, or read through the reviews, everyone loves this recipe!

Key Ingredients

• Salmon: Any salmon fillet will work for this recipe. However, I especially love those with a higher fat content, like sockeye, king, and coho. When baked, these types of salmon stay soft and moist. I advise the same for most of our salmon recipes including our popular brown sugar baked salmon.
• Butter: The base of our lemon caper sauce. The salmon gently bakes in the butter, which you can spoon over the finished salmon fillets before serving (it’s incredible).
• Garlic: I love garlic butter and use a tablespoon of minced garlic to make our butter sauce.
• Capers: Salmon and capers are such a classic combination! I use drained capers to make this recipe. 
• Lemon: If salmon and capers are classic, adding lemon makes it even more so! Use fresh lemon for this recipe. It makes a difference.

Find the full recipe with measurements below.

How to Make Baked Salmon with Capers

Tip 1: Use an oven-safe skillet. To make this salmon, we use one pan. (Hello, easy cleanup!) A large, oven-safe skillet is best. I use my cast-iron skillet.

You’ll melt butter with garlic and capers, then when it is bubbling and smells like garlic butter, take it off the heat and place your seasoned salmon fillets into the pan.

Tip 2: Covering the pan is key. Spoon a little butter over the fillets, and then cover the skillet with foil or tuck a sheet of parchment paper around the salmon (an oven-safe lid is fine, too). Covering the salmon creates a steamy environment, preventing it from drying out in the oven.

Tip 3: How to tell it’s ready to come out of the oven. You’ll know the salmon is ready to come out of the oven when it flakes and is a little pink in the middle.

Once it’s out of the oven, squeeze over lemon juice, and take a moment to gather up all the garlic butter from the bottom of the pan and spoon it back over the salmon (YUM). I can’t wait for you to try this one!

Serving Suggestions

Thanks to the butter sauce, this salmon works really well next to many of our side dishes. Some of our family favorites are mashed cauliflower, which is light, or mashed potatoes, which are a bit more hearty. We also love this salmon with saffron rice, homemade grits, or this unbelievably creamy polenta.

I also love a veggie side like sautéed green beans or roasted green beans, quickly sautéed bok choy, sautéed cabbage, sautéed veggies, or this garlic roasted asparagus.

And, for a truly special meal, serve this delicious salmon over risotto. Try our easy mushroom risotto or this vegetable risotto.

More Favorite Salmon Recipes

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This oven roasted green beans recipe is the perfect side dish. They turn tender and sweet in the oven, with lightly crisp edges that make them irresistible.

We have plenty of green bean recipes on Inspired Taste, but roasting might be my favorite way to cook them. If you haven’t tried roasting green beans before, you should. You can keep them simple with just olive oil, salt, and pepper, or dress them up with garlic and capers like we do here. Either way, they’re always a crowd-pleaser.

Green beans also cook quickly, which makes them easy to add to weeknight dinners. Whenever I see them fresh at the store, I grab a bag.

Key Ingredients

• Green Beans: I prefer fresh green beans for this recipe. They should look vibrant green and feel firm. If you bend them, they should snap. String beans, haricot verts, and wax beans work in the recipe below.
• Garlic: I use three cloves of garlic for this recipe and love it. You can increase or decrease the garlic based on your tastes.
• Capers: They may seem a little unusual, but capers add a briny, salty bite to this recipe, which is so lovely with the sweetness of the roasted green beans. If you aren’t a fan, feel free to leave them out.
• Fresh Dill: I love using fresh herbs, so I toss them over almost anything when I have them on hand. Dill is incredible with the garlic and capers in this recipe. Other fresh herbs like parsley or cilantro work, too.

Find the full recipe with measurements below.

How to Make the Best Roasted Green Beans

Tip 1: Prepare the beans. To prepare fresh green beans, line them up on your cutting board so that all the ends are together, then slice away the stringy ends. I leave my beans long, but you can cut them into two or three pieces at this point as well.

Tip 2: Make basic green beans. Once trimmed, toss the green beans with oil, salt, and pepper. Spread them on a baking sheet in a single layer, then roast them at 425°F until tender and a little wrinkly (10 to 15 minutes). Roasting them at such a high temperature cooks green beans quickly and gives them those delicious blistered spots. They are delicious this way, so feel free to stop here!

Tip 3: Add more flavor. While the beans are in the oven, mix up some minced garlic and capers. Toss that with the hot roasted green beans and roast for a few minutes more. Then finish with some fresh dill. I use a similar method with feta cheese and herbs when making this roasted zucchini, and I love it!

Serving Suggestions

These green beans work well with many of our main dishes, but a few favorites are my garlic caper baked salmon or these easy stuffed pork chops (stuffed with apples, onions, and cheese). I also love them next to roast chicken or this honey glazed lavender chicken.

More Green Bean Recipes

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Our shrimp scampi recipe made with garlic, butter, white wine, and lemon feels fancy but is actually super quick and easy. It’s basically the best garlic butter shrimp you’ll ever make.

Shrimp scampi is a true classic, and it comes together in minutes at home. That’s why it’s one of my go-to weeknight dinners. Even if you are starting with frozen shrimp, you’ll have dinner on the table in no time (see my tips for quickly thawing them below).

We love this garlicky shrimp with toasted bread, but it’s just as good piled over pasta for dinner. For more easy shrimp recipes, try our cilantro lime butter shrimp for a fun twist!

Key Ingredients

• Shrimp: Choose fresh, high-quality jumbo or large shrimp for the best texture and flavor. Keep the tails on for presentation or remove them for easier eating. If you have frozen shrimp, see my tip below for quickly thawing them (I do this all the time).
• Shallots, Garlic, and Red Pepper Flakes: Sautéed in olive oil, these aromatics build the base of our sauce.
• Fresh Lemon Juice and White Wine: These deglaze the pan to create the classic scampi sauce. The best wine for this is a dry, crisp white such as Pinot Grigio, Sauvignon Blanc, or an unoaked Chardonnay. Since our recipe calls for ½ cup, use a wine you’ll enjoy sipping with the finished dish. A light vegetable broth is a good substitute.
• Butter and Parsley: You’ll stir these in at the end. They create a silky, garlicky butter sauce that clings to every shrimp.

Find the full recipe with measurements below.

How to Make the Best Shrimp Scampi

Tip 1: How to quickly thaw frozen shrimp. If you have fresh or thawed shrimp, skip to the next tip, but if you are like me, you probably have a bag of frozen shrimp in the freezer. This is how we quickly thaw them:

• Option 1 (the quickest): Add your frozen shrimp to a bowl without a bag, then cover them with cold water (cold is important, don’t use warm or hot). They should take 15 to 20 minutes to thaw. Make sure you change the water a few times (keep it cold) and move the shrimp around occasionally to help them thaw. Note: Don’t leave your shrimp in water for much longer than 30 minutes, as their texture may start to degrade.
• Option 2: Place the shrimp into a sealed plastic bag (like a ziplock bag), but squeeze out as much air as you can. Fully submerge the bag of shrimp in a large bowl of cold water, flipping the bag a few times, and changing the water every 30 minutes until the shrimp have thawed.

Tip 2: Pat the shrimp dry. Whether you are starting with fresh or thawed shrimp, make sure you pat them dry with paper towels so they brown in the skillet rather than steam.

Tip 3: Cook the aromatics. Before cooking the shrimp, add your shallots, garlic, and red pepper flakes to olive oil in a skillet over medium heat. Cook them until the shallots turn soft and smell sweet.

Tip 4: Cook the shrimp in a single layer. Add your shrimp to the skillet with the aromatics, making sure they are in a single layer (or as close to one as you can manage). This way, every shrimp gets a chance to hit the hot skillet. They will take about 2 minutes per side. Shrimp cook quickly, so keep a close eye on them. Just as they finish, remove them from the pan and set aside so they don’t overcook while you finish the sauce.

Tip 5: Make scampi sauce. Now your skillet will have the aromatics, little bits of shrimp that were left from cooking them, and some liquid (also left over from cooking the shrimp). Let’s build on all that flavor with white wine and lemon juice. Let the sauce simmer and reduce a little, then turn off the heat and swirl in butter to make it a little creamy. Add the shrimp back to the skillet, toss well in the sauce, and enjoy!

Serving Suggestions

You can serve this in so many different ways. The first (and probably one of the most loved) is shrimp scampi pasta. To turn our recipe below into a pasta dish, cook about 8 ounces of spaghetti, fresh pasta, or linguini in salted boiling water until al dente, then use tongs to transfer the pasta to the skillet with shrimp and sauce. Toss really well, adding a little starchy pasta cooking water to help it along. If you think it needs it, add a bit more butter and serve! For a lower-carb option, add the shrimp to our garlic zucchini noodles.

Beyond pasta, I love spooning some of the shrimp and sauce over toasted or grilled bread. Sourdough is perfect, as is focaccia. Or, serve it as is with other light Italian dishes like Caprese salad, Caesar salad, bruschetta, polenta, or our olive oil bread dip.

More of Our Favorite Shrimp Recipes

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This is such a fun one! Grilled marinated chicken, a quick tomato cucumber salad, tangy bits of feta, and a zippy pepperoncini garlic butter sauce poured over the whole thing.

Grilled marinated chicken, cucumber tomato salad, hummus, feta, and a pepperoncini garlic butter sauce. What a showstopper! This is hands-down my new favorite meal!

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In This Post: Everything You Need For Grilled Chicken with Pepperoncini Garlic Butter

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How To Make This Chicken

Step 1: Marinate the Chicken

Paprika, onion powder, garlic powder, salt, and olive oil. Let it hang out while you prep the other stuff.

Step 2: Make a Cucumber Tomato Salad

Cucumbers, tomatoes, red onion, and a tiny bit of olive oil, salt, and vinegar.

Step 3: Make Pepperoncini Garlic Butter Sauce

Garlic, melted butter, pepperoncini brine, and some pepperoncini peppers get mixed up to make a sauce.

Step 4: Grill the Chicken

I usually use a grill pan because I’m too lazy to get my grill out. But an actual grill (or a regular skillet) will work perfectly.

Step 5: Assemble

This is the fun part! Hummus goes first, then tomato cucumber salad, then chicken and sauce.

Finish it off with feta and chives!

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Lindsay’s Notes

Grilled marinated chicken, tomato cucumber salad, feta, hummus, and a pepperoncini garlic butter sauce. OH BABY, I love this recipe!

I got the idea for this from Sara Tane – got to her site randomly via Threads (okay Threads! coming in clutch with recipe inspo!) and immediately knew it was going to be a banger.

This particular grilled marinated chicken is so simple (just dry spices and olive oil) and yet somehow so good. I honestly think the biggest challenge of this recipe is trying not to eat all of the chicken before it makes its way onto the plate.

And as if that wasn’t enough, get it all laced up with some freshly grated garlic, melted butter, and pepperoncini brine and you’ve got one killer combo.

Watch How To Make This Grilled Chicken with Pepperoncini

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Description

This is such a fun one! Grilled marinated chicken, a quick tomato cucumber salad, tangy bits of feta, and a zippy pepperoncini garlic butter sauce poured over the whole thing.

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Grilled Chicken: 

Pepperoncini Butter Sauce:

Cucumber Salad:

Extras:

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1. Marinate the Chicken: Place the chicken, spices, and olive oil together in a large bowl or plastic bag. Mix until well-coated; set aside in the fridge while you prep the other elements (30 minutes up to several hours).
2. Make the Cucumber Salad: Toss veggies with a small amount of salt, pepper, olive oil, and vinegar. (If you add too much it becomes watery, so use a light hand!)
3. Make the Pepperoncini Butter Sauce: Melt the butter (I just do this in the microwave). Stir in the garlic, brine, and pepperoncini pieces. Set aside.
4. Grill the Chicken: Using a grill, grill pan, or skillet, cook the chicken until cooked through and golden brown on both sides. If you have a meat thermometer, I highly recommend using it so you don’t overcook the chicken! We’re looking for 160 degrees. Let it rest for a moment, then cut into slices.
5. Assemble: If you want to serve it as a family-style meal – layer the hummus on a large platter. Add the cucumber salad in 3-4 little mounds around the outside of the plate. Add the chicken right in the middle and drizzle with the pepperoncini butter sauce. Add feta, chives, and s&p to finish. Scoop onto plates or dip into the whole thing with pita bread. SO good!

Notes

The garlic butter will start to congeal as it rests, so I would suggest warming that right before serving (if it’s been sitting out for a while) so it’s nice and silky, and then enjoying the whole thing while the butter and chicken are still warm for best mouthfeel! *texture nerd smile*

Nutrition facts do not include extras. 

For tips on how to cook chicken, see our guide here!

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dinner
• Method: Grill
• Cuisine: Mediterranean-Inspired

Keywords: pepperoncini chicken, grilled chicken, garlic butter pepperoncini sauce

Frequently Asked Questions For Grilled Chicken with Pepperoncini Garlic Butter

What can I use instead of chicken?

Shrimp would be awesome!

How do you serve this?

As written, the recipe will serve like a family-style platter! It is a gloriously beautiful thing to set down on a table for a group meal. I put scoops of everything on individual plates and we dip into it with bread and eat it with forks. For individual servings, I would do the same thing, but just layer it onto a plate with amounts for one person.

What else would you serve with this?

To me, this is a complete meal! Veggies, protein, carbs, fiber, and FLAVOR! But if you wanted to throw something else on the table to round it out even more, this bistro salad would be amazing with all the fresh herbs in there! Yum. And of course, the simple green salad never fails me. We make it weekly!

How long do the leftovers last?

The chicken will last for 2-3 days in the fridge. If you’re making this for meal prep, I would suggest storing each element separately until just before serving so it doesn’t all get soggy in the hummus.

Can you make this vegetarian / meatless?

Yes! I think cauliflower would be delicious – just coat the cauliflower florets with the same spices that are written here and roast at 425 for 20 minutes or so.

How do you make this gluten-free and/or dairy-free?

This recipe is naturally gluten-free! To make this dairy free, omit the feta cheese and use vegan butter.

Three More Of My Favorite Chicken Recipes

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This garlic basil chicken breast recipe is incredibly juicy and flavorful, thanks to a simple marinade and baking the chicken on a bed of juicy tomatoes.

Our family loves this juicy, tender baked chicken breast recipe with the most delicious garlic basil marinade. I love baking the chicken breasts surrounded with tomatoes, which turn into a lovely fresh sauce.

If you ever struggle with dry chicken breasts, this recipe is for you! For more chicken breast recipes like this one, see our recipe for baked lemon chicken breast or these lemon dill chicken breasts made in a skillet.

Key Ingredients

• Chicken Breasts: While this recipe features chicken breasts, you can easily adapt it to use chicken thighs. Thighs may require a slightly longer cooking time.
• Garlic and Basil: I am generous with the fresh garlic and basil and use them to make the marinade. I also use the basil stalks underneath the chicken breasts to infuse even more flavor. You can substitute the basil for dill, parsley, cilantro, or mint.
• Olive Oil and Vinegar: Olive oil and vinegar create the base of the marinade, ensuring it coats the chicken beautifully. I love red wine vinegar adds a lovely tang, but champagne vinegar or even lemon juice work well too.
• Tomatoes: I love tossing lots of tomatoes around the chicken to bake at the same time. As they bake in the oven, they burst and release their juices, making the most delicious sauce at the bottom of the baking dish.
• Mozzarella Cheese: I add cheese towards the end of the baking time and allow it to melt down over the chicken.

Find the full recipe with measurements below.

How to Make Baked Garlic Chicken

Tip 1: Use our marinade. It’s a simple combination of red wine vinegar, olive oil, garlic, and basil. We only marinate chicken breasts 1 to 2 hours — you really don’t need to go longer than that. After the chicken has marinated, move on to the tomatoes.

Tip 2: Use lots of tomatoes. Use a variety of cut tomatoes and whole small tomatoes. The cut tomatoes give up their juices quickly and the cherry tomatoes stay intact. Add them to a baking dish with basil stalks (we used the leaves to make the marinade). You won’t end up eating the stalks, but they are really fragrant. We also add basil stalks to these slow cooker chicken meatballs.

Tip 3: Cook your chicken covered. Time for the chicken. Just nestle it in to the dish. Then we bake loosely covered with some parchment paper. By loosely covering the chicken, the chicken bakes and braises simultaneously, meaning the chicken bakes in its juices. This method of baking chicken breasts keeps the chicken juicy and so tender.

Tip 4: Top with cheese and save the liquid. After 35 to 40 minutes the chicken should be done and it’s time to add a little mozzarella on top. Oh, and that liquid at the bottom of the baking dish? It’s pure gold! A big piece of focaccia bread to sop it all up is a great idea!

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This Chili Garlic Shrimp recipe is a savory delight! It takes four simple ingredients and 10 minutes to make, and packs some serious flavor. Serve as an appetizer or turn it into a full meal, and watch it disappear.

When you need a quick but super tasty meal, look no further than this easy Chili Garlic Shrimp. It takes so little effort and time, but it’s an absolute flavor explosion. And it’s one of my all-time favorite low carb-high protein recipes.

I have been making this recipe for decades, and I love pairing it with other easy recipes like keto coleslaw or Keto Sesame Noodles. I finally decided I needed to share it here, so that you too can enjoy the mouthwatering flavors.

Shrimp is a fabulous keto ingredient to have on hand and I almost always have some in my freezer. It’s a wonderful source of protein, and it pairs delightfully with a wide variety of flavors. It can be light and fresh, like Shrimp and Cucumber Salad. Or it can used in hearty comfort food like Keto Shrimp Chowder.

But Chili Garlic Shrimp is perhaps my favorite way to serve it. It’s quick, easy, and always delicious.

Why You Will Love This Recipe

• Bold flavor: The combination of chili garlic sauce and cumin is astonishingly good!
• Ridiculously easy: You simply toss the shrimp with the seasonings and sauté for less than 5 minutes.
• Surprisingly light: Shrimp has very little in the way of fat, so it can serve as a lighter meal when you need one. I love using this shrimp over a fresh green salad.
• Low carb: Each serving has less than 1 gram of carbs. So you can pair it with your favorite low carb sides for a keto-approved meal.
• High protein: With over 30 grams per serving, this is a great way to max out your protein goals.
• Serving options: These tasty shrimp can be served as an appetizer, with a nice dipping sauce, or as part of a main meal.

Ingredient Notes

• Shrimp: I recommend using large peeled shrimp. It doesn’t matter whether the tail is on or off, it cooks the same way.
• Chili Garlic Sauce: This is not the same as chili crunch or sweet chili sauce, as both of those have sugar. It is a concentrated paste from Huy Fong (the makers of Sriracha) that has no added sugar. A little goes a long way, trust me!
• Cumin: I have been making this shrimp recipe for so long, I don’t even remember when I started adding cumin. But it’s a fabulous combo!
• Olive oil: Extra virgin olive oil is the best choice for cooking the shrimp, but you can also use avocado oil.

How to Make Chili Garlic Shrimp

1. Add the seasonings: In a large bowl, toss the shrimp with the chili garlic sauce and cumin until well coated.
2. Heat the oil: Get the pan nice and hot before adding the shrimp.
3. Cook the shrimp: Spread them out in a single layer in the hot pan and allow to cook for 2 minutes, then flip them over and cook another minute or two.
4. Serve: Sprinkle with a little chopped cilantro or parsley. Serve as an appetizer or main dish.

Chili Garlic Shrimp

Servings: 4 servings

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

This Chili Garlic Shrimp recipe is a savory delight! It takes four simple ingredients and 10 minutes to make, and packs some serious flavor. Serve as an appetizer or turn it into a full meal, and watch it disappear.

• 1 1/3 lb (604.79 g) large shrimp, tails on or off
• 1 to 2 tsp chili garlic sauce
• 2 tsp cumin
• 2 tbsp olive oil
• Salt and pepper

Cook ModePrevent your screen from going dark

• Pat the shrimp dry with a kitchen rag or paper towels.

• In a medium bowl, toss the shrimp with the chili garlic sauce and the cumin. Mix well to coat.

• In a large skillet over medium high heat, heat the oil until shimmering. Add the shrimp and spread out into a single layer. Cook 2 minutes.

• Using tongs, flip each shrimp over and cook the other side, 1 to 2 minutes more. The shrimp will become bright pink when cooked through.

• Remove immediately and sprinkle with salt and chopped parsley or cilantro.

Storage Information: Store the shrimp in a covered container in the fridge for up to 3 days. Reheat gently in the microwave or eat cold (great over salad!). 

Serving: 0.25of recipe | Calories: 193kcal | Carbohydrates: 0.9g | Protein: 30.7g | Fat: 7.3g | Saturated Fat: 1.1g | Fiber: 0.2g

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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.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Meatball Recipes And More Recipes With Potatoes

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.

If you’ve tried these Turkish baked meatballs & potatoes with garlic yogurt or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

More Meatball Recipes

More Recipes With Potatoes

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This healing and nutritious thirty-clove roasted garlic soup is full of anti-inflammatory, antibiotic and gut-loving properties. It’s a great soup for colds and flu or if you need to give your gut a little care. This recipe is paleo, gluten-free and vegan-friendly.

Thirty-Clove Garlic Soup

When I first received Lee Holme’s book Heal Your Gut, this was the first recipe I bookmarked. I love garlic for both its health benefits and the flavour, and I was intrigued by a recipe that used so much of it.

To my surprise, the garlic flavour in the soup wasn’t overpowering at all. I think mainly because the cloves are roasted first, which mellows out the garlic and makes it sweet and nutty. All I can say is this soup is freaking delicious!

Garlic and onion are the main ingredients in the soup, and although I think it’s lovely on its own, you can turn it into a more substantial meal by adding chopped-up carrots or pumpkin, broccoli, some chicken or strips or fish.

Make a large batch and use as a base for stews and vegetable braises too. It’s also AIP friendly, simply omit any chilli and if you’re following strict AIP, omit cumin too; use coconut oil instead of butter.

Here is what Lee says about this soup in her book Heal You Gut, “Garlic is one of the most powerful medicinal foods. Its anti-inflammatory, anti-parasitic, antibiotic and antiviral properties make it an incredibly important ingredient in the defence against digestive assaults of all varieties. Load on garlic’s goodness with this bold and flavourful soup.”

I’ve bookmarked a few other recipes to cook and I’ve been reading through all the insightful gut health info in the book. I was familiar with Lee’s eBook version of Heal Your Gut and her online program but it’s really nice to have the book in printed form. It’s full of great tips and knowledge, a multi-phase gut healing program, meal plans and gorgeous recipes. Check it out when you get a chance.

Notes For Making Roasted Garlic Soup

Below is the original recipe from the book, which I followed pretty closely except that I made a smaller batch. I used 2 bulbs of garlic instead of 3 and less stock, apple cider vinegar etc, but kept the cumin and turmeric in the same amounts because I love those spices.

I roasted the garlic for 30-35 mins as I think my oven is a little hotter and it looked like it would burn, I recommend keeping an eye on that part as burnt garlic goes a bit bitter and you want soft, golden brown, sweet garlic. I also cooked my soup for about 15 minutes, instead of 30, simply because I was short on time. It turned out great anyways.

I will definitely make this garlic soup again. It did feel very comforting and healing when I was eating it – garlic, turmeric, coconut milk – all the good stuff!

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This super nourishing soup of turkey meatballs and kale braised in lemony garlic broth is full of flavour and makes for a great comfort dish that is still very healthy. You get the benefits of antioxidant-packed kale, chicken broth and protein-rich turkey or chicken meat, plus all those beautiful notes of citrus and garlic. I made this dish for my Paleo reset program and it’s become a crowd-favourite, so I am sharing it on the blog as well.  It’s paleo, gluten-free, Whole30 and keto-friendly. 

I love making this soup when I feel like something nourishing and warm. It’s great for when you’re feeling under the weather or coming down with a cold as it’s full of nutrients, Vitamin C and healing broth. In my true style, I made sure it’s also packed with flavour and in this case you get lots of umami, citrus and garlic.

How To Make Braised Turkey Meatballs & Kale Soup

There are two parts to making this lovely turkey meatball soup dish.

First, you make the meatballs and you can use ground turkey, chicken or pork. Fish can also be ground up into mince and will work well in this recipe. The meatballs are partially pan-fried before you add them to the soup. 

The soup base is very easy to make and I used a few spices, citrus and garlic to give it a lot of flavour. The addition of fish sauce gives the broth saltiness and that lovely umami flavour but you can always use a little extra salt instead. 

I used kale but any leafy greens with work. You might like to add some collard greens or Chinese greens like bok choy or broccoli, Swiss chard etc. To be honest, you can add as many different veggies as you like. Add starchy roots earlier so they can cook and leafy, fibrous ones towards the end. I often use kale in soups, like this chicken tortilla one.

Dietary Modifications

This soup has a few starchy vegetables, so if you’re following a low-carb or keto diet, replace the carrots and potatoes with zucchini and/or broccoli. You might want to keep some carrots. You can also use a little less leek. White potatoes can be swapped for sweet potatoes or parsnips. 

Make-Ahead Tips

You can make the meatballs ahead of time. You can pan-fry them or keep them raw in the fridge for 2-3 days or freeze them for up to 3 months. Defrost in the fridge overnight before using as per recipe instructions. I also love keeping some homemade chicken broth in the freezer or fridge but you can also use store-bought broth. 

Pre-chopping the kale and leeks and peeling garlic will also save you some time. You can store those in an airtight container in or Ziploc bags in the fridge for 2-3 days before using. Use the potatoes when needed, though. 

More make-ahead friendly recipes here. 

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