Lemon-Rosemary Turkey Meatballs

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We are still picking away at holiday leftovers – I haven’t had to cook all week! So this recipe was one I made a couple weeks ago, I believe. They turned out to be the ugliest fall-apart meatballs ever but damn were the good. But I’m lemon obsessed. Maybe adding an egg to the mix would help bind them a little better? I just don’t have good luck with meatballs. Pippin doesn’t care if they are ugly.

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Lemon-Rosemary Turkey Meatballs

Ingredients
  • 1 medium onion, cut into chunks
  • 2 large cloves garlic, smashed and peeled
  • 2 teaspoons freshly grated lemon zest
  • 2 tablespoons chopped fresh rosemary or 1 1/4 teaspoons dried, divided
  • 1 pound 93%-lean ground turkey
  • 3/4 cup fresh spelt breadcrumbs
  • 1/3 cup freshly grated Parmesan cheese
  • 3/4 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground pepper, plus more to taste
  • 1/4 cup spelt flour
  • 2 teaspoons extra-virgin olive oil
  • 1/2 cup dry white wine
  • 2 cups chicken broth
  • 4 teaspoons lemon juice
  • 1 tablespoon butter
Preparation
  1. 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).
  2. 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.)
  3. 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.
  4. 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.
  5. 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.
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6 Responses

  1. Thanks, Leah! I have been on the hunt for a good meatball recipe:)

  2. What a great recipe for meatballs! I always make the more traditional Italian version. Great way to spice things up!

  3. I’m making these for New Year’s Eve (along with two other kinds of meatballs). Will add the egg and let you know how they turn out!

  4. Uhmmmm yum! These sound awesome! It’s always the ugly ones that taste the best. 😉

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