I knew this was going to be good! I used 1/2 ground chicken and 1/2 ground turkey. I combined the meal with the following recipes...kale chips and green and yellow green beans with wild mushrooms...although I used cremini mushrooms!
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.
19 Reviews for Lemon-Rosemary Turkey Meatballs
This was so delicious. My husband who usually turns his nose up at ground turkey was even impressed with this recipe. I served the meatballs with soba noodles and a fresh garden salad. Will definitely make again!
I don't know why I was skeptical of this recipe. I liked all the ingredients but for some reason didn't think it would go well with turkey, and thought the meatballs themselves would be dry. But I tried it because I happened to have all the ingredients already.
It was fabulous! It 's also very light and fresh tasting, and sometimes, that's just what you're looking for. I added more garlic (because I just can't help myself) and also doubled the sauce. I served with steamed carrots and whole wheat noodles (like egg noodles). Fabulous! My husband likes my cooking in general, but he is definitely a super fan of this dish. And it's healthy! Total bonus!
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!
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!