Rosemary Lemon Turkey Meatballs

One of my family’s favorite meals is turkey meatballs. It seems light but filling. One pack of turkey is barely enough for 5 people these days! There are no leftovers.

It’s a forgiving recipe and you could mix up the seasoning for different combinations. You could also use the prepared Italian bread crumbs to save time. Gluten free options like almond flour would surely substitute fine in this recipe.

I use dried onions because they all but disintegrate, leaving flavor but almost undetectable by picky eaters. You could also grate or chop fresh onion.

If the lemon is too strong, you could serve the meatballs with plain gravy.

I use a ice cream scoop to measure out the meat mixture and roll them in wet hands to form balls. Flouring the meatballs gives them a nice crispy texture.

The lemon gravy is super simple and my family loves it!

This is a simple meal on busy nights. I can have it on the table in about 30 minutes if I form the meatballs earlier in the day and store in the fridge.

I usually serve these delicious rosemary lemon turkey meatballs with broccoli and noodles.

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Rosemary Lemon Turkey Meatballs

Course Main Dish

Servings 12 meatballs

Ingredients

• 1 package ground turkey
• 1 egg
• 1/4 cup panko
• 1 t dried onions
• 1/2 t crushed rosemary
• 1/2 t lemon peel
• 1/2 t garlic
• salt and pepper

Lemon Sauce

• 1/4 cup butter
• 1/4 cup flour
• splash sherry
• 1/2 cup chicken stock
• 1/4 cup lemon juice
• garlic, rosemary, salt, pepper

Instructions

1. Mix meatballs and let sit covered in refrigerator for at least an hour.

2. Flour meatballs and let sit until absorbed. Flour again.

3. Fry meatballs in oil on medium heat until cooked through – about 5-8 minutes each side. Or place in a muffin tin with oil and roast for 20 minutes at 375*, turning once.

4. Keep meatballs warm while you make sauce and sides.

5. For optional sauce, melt 1/4 cup butter and add equal amount of flour and whisk until paste. Do not allow it to brown. Add a splash of sherry, 1/2 cup chicken stock, juice of one lemon. Add rosemary, garlic, salt, pepper. Whisk and simmer until thick. Strain. Serve sauce with meatballs and noodles. We like steamed broccoli too.