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.

Melissa Pasanen
Source: EatingWell Magazine, January/February 2011


Recipe Summary

50 mins


Ingredient Checklist


Instructions Checklist
  • Place onion, garlic and lemon zest in a food processor. Add 1 tablespoon fresh rosemary (or 1 teaspoon dried) and pulse just until the mixture is finely and evenly chopped (but not mushy).

  • Transfer the mixture to a medium bowl and gently mix in turkey, breadcrumbs, Parmesan, 1/2 teaspoon salt and pepper until combined. Use a generous 2 tablespoons each to shape the mixture into 12 meatballs (about 1 1/2 inches in diameter). Place flour in a shallow dish and roll the meatballs in it to lightly coat. (Reserve the remaining flour.)

  • Heat oil in a large nonstick skillet over medium-high heat. Reduce heat to medium, add meatballs and cook, turning once, until brown, 3 to 5 minutes total. Transfer to a plate.

  • Add wine (or 1/2 cup broth) to the pan, increase heat to medium-high and cook, scraping up any browned bits, until almost evaporated, 1 to 3 minutes. Add the can of broth and bring to a boil. Reduce heat to maintain a simmer and return the meatballs to the pan along with the remaining 1 tablespoon fresh rosemary (or 1/4 teaspoon dried). Cover and cook until the meatballs are cooked through, 8 to 10 minutes. Remove the meatballs to a serving bowl.

  • Bring the sauce to a boil over medium-high heat and cook until reduced to 1 cup, 4 to 8 minutes. Whisk lemon juice and 1 tablespoon of the reserved flour in a small bowl (discard any remaining flour); whisking constantly, add the flour mixture to the sauce along with butter and the remaining 1/4 teaspoon salt. Simmer, whisking, until slightly thickened, 1 to 2 minutes. Strain the sauce through a fine-mesh sieve. Serve the sauce over the meatballs.


Tip: To make your own fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/2 cup fresh breadcrumbs.

Nutrition Facts

345 calories; protein 28.6g; carbohydrates 20.9g; dietary fiber 2.5g; sugars 2.3g; fat 14.6g; saturated fat 5.2g; cholesterol 78.3mg; vitamin a iu 186.1IU; vitamin c 6.4mg; folate 28.4mcg; calcium 75.3mg; iron 2.5mg; magnesium 12.3mg; potassium 449.1mg; sodium 659.3mg; thiamin 0.1mg.

Reviews (21)

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21 Ratings
  • 5 star values: 14
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
Yummy This was rated a 9 by my kids-- delicious with a lemony taste. Very flavorful-- would just add more broth and thickened the sauce with corn starch to make it delicousl...... Pros: another way to use ground turkey Cons: needs a little more sauce Read More
Rating: 5 stars
Better than I thought it would be 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! Pros: light and fresh Cons: nada! Read More
Rating: 3 stars
Maybe I did something wrong... 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. Pros: Delicious Cons: Had to make a few important modifications Read More
Rating: 5 stars
Delicious! 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. Pros: Easy to make Cons: Sauce yield Read More
Rating: 4 stars
Try this one I have modifyed for no carbs. 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. Pros: great taste easy to make Read More
Rating: 5 stars
Super Yummy 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! Pros: Quick tasty Read More
Rating: 5 stars
These are extremely tasty and have made several times. They're time consuming so once I did the serving size portion recommended into patties to speed things up. Worked better than I expected. Read More
Rating: 2 stars
Not bad but too lemony Read More
Rating: 4 stars
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! Pros: Delicious super flavorful Cons: Not enough sauce; meatballs to small and delicate Read More