Lemon-Rosemary Turkey Meatballs

Saucy and Juicy Mouthwatering Meatballs
Saucy and Juicy Mouthwatering Meatballs
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Ingredients

Adjust Servings:
1 pound Ground turkey 93%-lean
1 Onion medium, cut into chunks
2 cloves Garlic large , smashed and peeled
2 tsp Lemon zest freshly grated
2 tbsp Rosemary fresh , chopped or 1¼ tsp dried, divided
¾ cup Breadcrumbs fresh , preferably whole-wheat
⅓ cup Parmesan cheese freshly grated
¾ tsp Kosher Salt divided
¼ tsp Black pepper freshly ground , plus more to taste
¼ cup All-purpose flour
2 tsp Olive oil extra-virgin
½ cup Dry white wine or substitute more chicken broth
1 14-ounce can Сan chicken broth reduced-sodium
4 tsp Lemon juice
1 tbsp Butter

Nutritional information

345
calories
15g
fat
21g
carbohydrates
29g
protein
78mg
cholesterol
659mg
sodium
Ingredients

Lemon-Rosemary Turkey Meatballs

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These Lemon-Rosemary Turkey Meatballs are mouthwatering, moist and juicy, extremely tasty meatballs that can be adapted to suit any side starch of your choice, be it spaghetti noodles, pita breads, mashed potatoes or fluffy white rice. Ideal as a canapé too.

Enjoy them any way at any time, any day! Perfect for kids and the whole family too! 

To make Lemon-Rosemary Turkey Meatballs, you will need the following ingredients:

Ingridiens for Lemon-Rosemary Turkey Meatballs

So, how to make Lemon-Rosemary Turkey Meatballs?

Steps to make Lemon-Rosemary Turkey Meatballs

1
Done
2

Prepare flavor

In a food processor, pulse onion, garlic, lemon zest and 1 tablespoon fresh rosemary (or 1 teaspoon dried rosemary) until the mixture is finely chopped. Do not over blend.

2
Done
3

Add meatball mixture

Transfer to a medium bowl and add turkey, breadcrumbs, Parmesan cheese, ½ teaspoon salt and pepper. Mix to combine evenly.

3
Done
2

Shape meatballs

Use 2 tablespoons per portion and shape into 12 round meatballs, about 1½-inch in diameter.

4
Done
3

Roll in flour

In a shallow dish, roll meatballs in flour to coat. Reserve remaining flour to thicken the sauce.

5
Done
5

Cook meatballs

In a large nonstick skillet over medium-high heat, heat oil then reduce heat to medium and cook meatballs for 3-5 minutes, turning once, until evenly browned all over. Transfer to a plate.

6
Done
2

Cook wine for sauce

In the same skillet, increase heat to medium-high and cook wine (or ½ cup broth) for 1-3 minutes, scraping off any bits from the bottom of the pan, until mostly evaporated.

7
Done
2

Add broth

Add broth from the can and bring to a boil.

8
Done
2

Add flavor to sauce

Bring heat to medium-high and cook sauce for 4-8 minutes until reduced to 1 cup.

9
Done
2

Thicken sauce

In a small bowl, whisk lemon juice and 1 tablespoon flour. Add to the sauce along with butter and ¼ teaspoon salt. Simmer, while whisking, for 1-2 minutes until thickened.

10
Done
2

Strain

Strain sauce through a fine-mesh sieve, discarding any bits.

11
Done

Serve

Serve sauce over meatballs with a side of your choice.

These Lemon-Rosemary Turkey Meatballs are one of my most favorite dinners and I often make double the recipe to freeze, for an easy option to defrost and reheat, anytime I get the craving! Try it and tag #cookmerecipes online to let us know what you think.

Jeff is a 38-year-old bachelor who prefers not to waste his time on salads and light meals. He’s a true carnivore who knows how to enjoy food to the max! Jeff will tell you how to cook rich and filling meals from scratch, bringing some real meaty decadence to your kitchen. His recipes are sure to satisfy every meat lover!

Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

So delicious! Thank you!

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