Lemon-Rosemary Turkey Meatballs

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Lemon and rosemary flavor both these turkey meatballs and their velvety-rich sauce. Thyme can be used instead of the rosemary if you prefer. Serve with whole-wheat pasta or mashed potatoes.

Lemon-Rosemary Turkey Meatballs
Nutritionist Tested & Approved

Time: 50 minutes

  • 1 medium onion, cut into chunks

  • 2 large cloves garlic, smashed and peeled

  • 2 teaspoons freshly grated lemon zest

  • 2 tablespoons chopped fresh rosemary, or 1 1/4 teaspoons dried, divided

  • 1 pound 93%-lean ground turkey

  • 3/4 cup fresh breadcrumbs, preferably whole-wheat (see Tip)

  • 1/3 cup freshly grated Parmesan cheese

  • 3/4 teaspoon kosher salt, divided

  • 1/4 teaspoon freshly ground pepper, plus more to taste

  • 1/4 cup all-purpose flour

  • 2 teaspoons extra-virgin olive oil

  • 1/2 cup dry white wine, (or substitute more chicken broth)

  • 1 14-ounce can reduced-sodium chicken broth

  • 4 teaspoons lemon juice

  • 1 tablespoon butter

  1. Place onion, garlic and lemon zest in a food processor. Add 1 tablespoon fresh rosemary (or 1 teaspoon dried) and pulse just until the mixture is finely and evenly chopped (but not mushy).

  2. Transfer the mixture to a medium bowl and gently mix in turkey, breadcrumbs, Parmesan, 1/2 teaspoon salt and pepper until combined. Use a generous 2 tablespoons each to shape the mixture into 12 meatballs (about 1 1/2 inches in diameter). Place flour in a shallow dish and roll the meatballs in it to lightly coat. (Reserve the remaining flour.)

  3. Heat oil in a large nonstick skillet over medium-high heat. Reduce heat to medium, add meatballs and cook, turning once, until brown, 3 to 5 minutes total. Transfer to a plate.

  4. Add wine (or 1/2 cup broth) to the pan, increase heat to medium-high and cook, scraping up any browned bits, until almost evaporated, 1 to 3 minutes. Add the can of broth and bring to a boil. Reduce heat to maintain a simmer and return the meatballs to the pan along with the remaining 1 tablespoon fresh rosemary (or 1/4 teaspoon dried). Cover and cook until the meatballs are cooked through, 8 to 10 minutes. Remove the meatballs to a serving bowl.

  5. Bring the sauce to a boil over medium-high heat and cook until reduced to 1 cup, 4 to 8 minutes. Whisk lemon juice and 1 tablespoon of the reserved flour in a small bowl (discard any remaining flour); whisking constantly, add the flour mixture to the sauce along with butter and the remaining 1/4 teaspoon salt. Simmer, whisking, until slightly thickened, 1 to 2 minutes. Strain the sauce through a fine-mesh sieve. Serve the sauce over the meatballs.

Tip: To make your own fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/2 cup fresh breadcrumbs.

Nutritional Facts

Added Sugars
Dietary Fiber
Monounsaturated Fat
Saturated Fat
Carbohydrate Servings
1 starch
3 lean meat
1 fat

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turkey main dish EatingWell Meal Plan chicken/poultry meatballs

2 replies

GabbyPA 2012-01-21 17:30:04 -0600 Report

This is a great recipe. It is easy to do. I substituted the bread crumbs with my almond meal that is a by product of my home made almond milk. It cut out those carbs. The only carb I kept was the flour the meat balls are rolled in. I did not serve them on a starch so it kept the meal very low carb.

The family really liked them, and said to reduce the lemon a little bit. I liked them as they are, but I might reduce the zest to 1teaspoon. Other than that, they were great. I served them with salad, steamed green beans and some fresh strawberries.