Really simple recipe and great even without lemon zest and bottled lemon juice (used what I had.) I would probably double the sauce next time as it really is supper and makes the dish. Plus if you serve with rice as I did, the rice soaks up the sauce and that is so good too!
Lemon-Rosemary Turkey Meatballs
From EatingWell: January/February 2011
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.
16 Reviews for Lemon-Rosemary Turkey Meatballs
These meatballs were very moist and flavorful. The sauce was the best part though. I used only chicken broth as I didn't have a bottle of white wine open. I think I might have reduced it a bit too much because I didn't have a cup left, but it was really, really good!
These were delicious! A very sophisticated-tasting meatball. I was able to prepare the meatballs ahead of time and store covered in fridge. I also used only ground turkey breasts and the meatballs were perfectly moist. The gravy was very tasty and my whole family loved the meal. Served with whole heat egg noodles.
These are so good. I was impressed with all the flavor. Made it as recipe call for, but forgot to add the butter - didn't notice it until re-reading the recipe. Next time, I might add a Tsp of capers.
Served with egg noodles (less healthy, but so yummy)