Zesty Turkey Meatballs with Lemon Herb Sauce

🕒 Prep: 15 min
🔥 Cook: 25 min
🍽 Serves: 4
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These Zesty Turkey Meatballs with Lemon Herb Sauce are a refreshing twist on a classic dish. Infused with bright flavors and a hint of citrus, they're perfect for a light yet satisfying meal any time of the year.

Ingredients for Zesty Turkey Meatballs with Lemon Herb Sauce

Ground turkey is lean and absorbs flavors beautifully, making it a great base for these meatballs. Breadcrumbs help bind the mixture and keep the meatballs tender. Parmesan cheese adds a rich, savory depth. Garlic infuses the meatballs with a robust aroma, while egg acts as a binder. Parsley and dill add freshness and color. Salt and black pepper enhance all the flavors without overpowering them.

For the sauce, olive oil is used for browning the meatballs, and the fond left in the skillet adds depth to the sauce. Chicken broth forms the base of the sauce, while lemon juice provides a zesty kick. Basil complements the lemon with its sweet, aromatic notes. Finally, heavy cream brings everything together with a silky finish.

Tips & Tricks

  • For even cooking, make sure all your meatballs are the same size.
  • Chilling the meatball mixture for 10 minutes before forming helps them hold their shape better.
  • If you prefer a thicker sauce, let it simmer a bit longer or add a touch more cream.

Serving Suggestions

These meatballs pair wonderfully with a simple arugula salad or a side of roasted vegetables. For a more filling meal, serve them over a bed of quinoa or couscous to soak up the delicious sauce.

Frequently Asked Questions

Can I use ground chicken instead of turkey?
Absolutely, ground chicken works just as well and will still give you a light, flavorful meatball.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Zesty Turkey Meatballs with Lemon Herb Sauce Recipe Walkthrough

Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper. This ensures that your meatballs won't stick and makes cleanup a breeze.

In a large bowl, mix together the ground turkey, breadcrumbs, Parmesan cheese, minced garlic, egg, chopped parsley, salt, and pepper. Use your hands to gently combine everything until just mixed, being careful not to overwork the meat.

Form the mixture into 1.5-inch meatballs and arrange them on the prepared baking sheet. The mixture should yield about 16 meatballs.

Heat olive oil in a large skillet over medium-high heat. Once shimmering, add the meatballs in batches, browning them on all sides for about 5-6 minutes. This step locks in the juices and creates a nice crust.

Transfer the browned meatballs to the baking sheet and pop them in the oven for 15 minutes to finish cooking through.

While the meatballs bake, return to the skillet. Add the chicken broth, lemon juice, dill, and basil, and bring the mixture to a simmer. This will lift all the flavorful bits off the bottom of the pan.

Stir in the heavy cream and let the sauce cook until it's slightly thickened, about 5 minutes. Return the meatballs to the skillet, tossing them gently to coat in the sauce.

Serve the meatballs warm, drizzled with extra sauce for a burst of flavor in every bite.

Why You'll Love This Recipe

  • Quick and easy to prepare, making it ideal for weeknights.
  • Uses simple, fresh ingredients that pack a punch of flavor.
  • A healthier alternative to traditional beef meatballs.
  • Versatile enough to pair with various sides and salads.

Ingredients

1 lb ground turkey
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1 large egg
1/4 cup chopped fresh parsley
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil
1/2 cup chicken broth
1/4 cup freshly squeezed lemon juice
1 tbsp finely chopped fresh dill
1 tbsp finely chopped basil
1/4 cup heavy cream

Step-by-step Instructions

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine ground turkey, breadcrumbs, Parmesan cheese, garlic, egg, parsley, salt, and pepper.
3. Form the mixture into 1.5-inch meatballs and place on the prepared baking sheet.
4. Heat olive oil in a large skillet over medium-high heat.
5. Add meatballs to the skillet, browning on all sides for 5-6 minutes.
6. Transfer meatballs to the baking sheet and bake in the oven for 15 minutes.
7. In the same skillet, add chicken broth, lemon juice, dill, and basil, bringing to a simmer.
8. Stir in heavy cream and cook until slightly thickened.
9. Return meatballs to the skillet, coating them with the sauce.
10. Serve warm with extra sauce drizzled over the top.

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