Lemon-Rosemary Turkey Meatballs

January/February 2011

Your rating: None Average: 4 (93 votes)

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.

Lemon-Rosemary Turkey Meatballs

14 Reviews for Lemon-Rosemary Turkey Meatballs

Terrific with minor modifications

This is a terrific recipe that is now in my standard repertoire. Just a couple of comments. Like a couple of other reviewers, I double the sauce. It's delicious and there isn't enough. Also the meatballs are a bit small if you make them as called for. They are also very delicate and I found that the addition of one egg as a binder helped a good deal. Otherwise, a fantastic find!

Delicious, super flavorful
A hit in our family!

I LOVE this recipes, my whole family does as well, I follow the exact recipe, except for that I use Thyme instead of Rosemary. I serve with lemon garlic baby dutch potatoes. Amazing! Definitely one of my favorite meals.

Don't pass up this recipe!

I have made this so many times it is now on permanent rotation. I always use ground chicken, and it is super moist. Serve it with whole wheat couscous and your friends and family will think you are a master chef!

Super easy; impressive

These were delicious and easy to make! Full of flavor. I used all fresh ingredients and it worked out well.

The only downside to this recipe is the sauce does not yield nearly enough to cover the to meatballs. Next time I will double the recipe.

Easy to make
Definitely a keeper

My husband raved about the dish and said it was something he would expect from a fine restaurant. Really, it is very flavorful and the lemon flavor comes through while still blending nicely with the rosemary and wine flavors. I wanted to be sure there was a good amount of sauce left so I did not reduce to one cup as directed in recipe. Served with egg noodles and green peas. I also used 1.25 lbs ground turkey and got 18 good sized meatballs. The recipe is more involved (cooked meatballs in 3 batches, transferred meatballs back and forth into the pan a couple of times, zested lemon, two reductions of sauce) than what I typically do, and I had more dishes and utensils to clean, so probably won't cook this again on a low energy night. But it was well worth the extra work.

Healthy alternative to beef and pork

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.


Tip: Use commas to separate pros and cons.


Tip: Use commas to separate pros and cons.


Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner