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:
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.
Transfer to a medium bowl and add turkey, breadcrumbs, Parmesan cheese, ½ teaspoon salt and pepper. Mix to combine evenly.
Use 2 tablespoons per portion and shape into 12 round meatballs, about 1½-inch in diameter.
In a shallow dish, roll meatballs in flour to coat. Reserve remaining flour to thicken the sauce.
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.
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.
Add broth from the can and bring to a boil.
Bring heat to medium-high and cook sauce for 4-8 minutes until reduced to 1 cup.
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.
Strain sauce through a fine-mesh sieve, discarding any bits.
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.
So delicious! Thank you!
