Turkey Meatballs with Lemon Sauce
Elevate your weeknight dinners with these tender and flavorful Turkey Meatballs with Lemon Sauce! Crafted from lean ground turkey, Parmesan cheese, and a medley of herbs and spices, these meatballs deliver a satisfying yet light texture that pairs perfectly with the zesty richness of the creamy lemon sauce. The dish comes together effortlessly with a quick sear followed by a simmer in a tangy, velvety sauce enhanced by fresh lemon zest and a touch of cream. Ideal for busy days, this 40-minute recipe is a versatile delight that shines alongside rice, pasta, or a bed of steamed vegetables. Rich in flavor yet refreshingly light, it’s the perfect meal to brighten your table with a burst of citrusy goodness.
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Recipe Information
Ingredients
- 1 pound ground turkey
- 0.5 cup breadcrumbs
- 0.25 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 cups chicken broth
- 0.25 cup lemon juice
- 0.5 cup heavy cream
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley
Instructions
In a large mixing bowl, combine ground turkey, breadcrumbs, Parmesan cheese, egg, garlic powder, onion powder, dried parsley, salt, and black pepper. Mix until just combined.
Shape the mixture into 1.5-inch meatballs and place them on a plate or tray. You should yield about 16-18 meatballs.
Heat olive oil in a large skillet over medium heat. Once hot, add meatballs in batches, making sure not to overcrowd the pan. Sear the meatballs for 2-3 minutes on each side, until browned. Remove and set aside.
In the same skillet, pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
Whisk in the heavy cream and lemon zest. In a small bowl, mix the cornstarch and water to create a slurry, then gradually add it to the sauce, stirring well to thicken.
Return the browned meatballs to the skillet, ensuring they are fully coated in the sauce. Cover the skillet with a lid and let the meatballs simmer for 10-12 minutes, or until they are cooked through (internal temperature of 165°F).
Garnish with freshly chopped parsley before serving. Pair with rice, pasta, or steamed vegetables for a complete meal.
Nutrition Facts
Calories |
435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 816 mg | 35% | |
| Total Carbohydrate | 14.9 g | 5% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 2.0 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 95 mg | 7% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 188 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
