Lemon turkey meatballs
- Lactose Free
- Difficulty: Average
- Prep time: 20 min
- Cook time: 25 min
- Serving: 8
- Cost: Low
PRESENTATION
Lemon turkey meatballs are a tasty and fragrant main course that's perfect for the whole family. Ideal for both lunch and dinner, these meatballs combine the delicate flavor of turkey with the citrusy freshness of lemon, resulting in a soft, flavorful, and irresistible dish.
This recipe is simple and quick to prepare, making it perfect even for those with little time who still want to enjoy a homemade, wholesome, and satisfying meal. The meatballs are first browned in a skillet, then deglazed with lemon juice and white wine, creating a creamy and aromatic sauce that truly sets them apart.
If you're looking for a light and flavorful twist on classic meatballs, lemon turkey meatballs are the perfect choice. Serve them with seasonal vegetables, rice, or even mashed potatoes for a complete and balanced meal.
These lemon-scented turkey meatballs also make a great alternative for the Thanksgiving season, offering a fresh and modern way to enjoy turkey beyond the traditional roast.
Discover more delicious meatball recipes here:
- Lemon meatballs
- Veal meatballs with lemon and marjoram
- Baked meatballs
- Stewed meatballs
- INGREDIENTS
- Ingredients for 32 meatballs
- Turkey 1.8 lbs (800 g) - ground
- Stale bread 3.5 oz (100 g)
- Eggs 1
- Garlic 1 clove
- Thyme to taste
- Parmigiano Reggiano PDO cheese 3.5 oz (100 g)
- Lemon peel 2 tsp (10 g)
- Lemon juice 3 ⅓ tbsp (50 g)
- White wine 2.1 oz (60 g)
- Fine salt to taste
- Black pepper to taste
- Type 00 flour 0.3 cup (50 g)
How to prepare Lemon turkey meatballs
To prepare the lemon turkey meatballs, start by soaking the stale bread in milk in a bowl, allowing it to soften for a few minutes 1. Meanwhile, in another large bowl, add the ground turkey and season it with a grind of black pepper 2 and a pinch of salt 3.
Incorporate a whole egg 4. Also add the grated Parmesan cheese 5, then incorporate the soaked and well-squeezed bread with your hands 6.
Season with some fresh thyme leaves 7 and grate the zest of one lemon directly into the bowl 8. At this point, mix all the ingredients with your hands until you obtain a homogeneous, soft but compact mixture 9.
Take a portion of the mixture and form walnut-sized meatballs, rolling them between your palms 10, then place them all on a plate 11. Roll them in flour, coating well on all sides 12.
In a large pan, heat a drizzle of extra virgin olive oil with a crushed clove of garlic and a few sprigs of thyme 13. Once hot, place the meatballs in the pan 14 and let them brown over medium-high heat, turning them occasionally until golden on all sides 15.
Once well-sealed and colored 16, deglaze with freshly squeezed lemon juice 17. Also pour a glass of white wine or, if you prefer, broth or water 18 to aid cooking.
Cover the pan with a lid 19 and cook the meatballs on low heat for about 15–20 minutes until tender and well-cooked inside. Adjust with salt 20 and freshly ground black pepper 21 at the end of cooking.
When the meatballs are ready, plate them in a serving bowl or dish, pouring over their aromatic cooking juice 22. Grate a final generous sprinkle of lemon zest 23 and serve hot, completing with a few fresh thyme leaves to taste 24.