Made this for dinner and it was very good. My husband recently had a heart attack so I used only pinches of salt and no sodium chicken stock. My favorite part was the sauce which I thankfully did not reduce to 1 cup. I believe I would have loved the meat balls just as much as the sauce if I wasn't t being so conservative with salt. I served meatballs over rice and paired with a fresh strawberry vinaigrette salad
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.
20 Reviews for Lemon-Rosemary Turkey Meatballs
I look forward to trying this again. I need up having to put my meatballs in the oven because they were not done. But that's my fault for not trusting my gut and taking them out when they were only brown (per the recipe) and not done. A misunderstanding on my part I guess. I also doubled the sauce using cornstarch instead of the flour. I added more chicken broth too. Other then that, it's a wonderful dish that I can't wait to make again.
The lemon flavor is strong in this, but that's not a con - just something to be aware of if you're expecting a hint of lemon. This was well worth the effort. I made it as instructed except left out the zest (i only had bottled lemon juice, no real lemons), and thought it was great. I will probably try making the meatballs smaller next time. No question i'll be making it again!
For a no carb alternative: add 1 egg and leave out bread crumbs, no wine but add 1 tablespoon of worcheshire. I sauted mushrooms and added a bag of fresh spinich and wilted. Cooked some cauliflower in chicken broth, with salt and pepper, 1 tsp butter then pureed. To assemble add cooked spinach, a layer of cauliflower,puree and meatballs and sauce. I used a large soup bowl.
Not bad, but too lemony