Lemon-Parm Turkey Meatballs

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I first posted this recipe to Instagram when Mattis was still tiny and the thought of writing an actual blog post was unspeakably daunting. The recipe was so popular on Instagram and has been saved and shared so many times that I thought it was high time I get it formally posted on my website!

Lemon-Parmesan Turkey Meatballs

Servings 2 to 4 people

Ingredients

  • 1 pound ground turkey or chicken
  • 1/2 cup grated Parmesan 
  • 1/3 cup panko breadcrumbs
  • 1 shallot, mincedre parm!
  • 1 egg
  • 2 garlic cloves, grated
  • Zest and juice of 1 lemon, divided
  • 1 1/2 tbsp fresh thyme leaves
  • 1/2 tsp salt
  • 1/8 tsp red pepper flakes
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 8 ounces mixed mushrooms, roughly chopped
  • Handful of arugula
  • More parm!

Instructions

  • Preheat oven to 400°F.
  • In a large bowl, mix turkey, parmesan, panko, shallot, egg, garlic, lemon zest (ZEST ONLY! NOT THE JUICE!), 1 tbsp thyme leaves, salt, and red pepper flakes with your hands until just combined. Don’t over-mix or they’ll be tough!
  • Gently roll turkey mixture into 8 meatballs.
  • Warm oil in a large ovenproof skillet over medium-high heat. Sear meatballs in two batches until golden brown on three sides, about 2 minutes per side. Remove meatballs from skillet.
  • Melt butter and add mushrooms and remaining thyme. Cook until beginning to brown, about 2 minutes. Season with salt.
  • Place turkey meatballs over/around the mushrooms. Squeeze 1/2 of the lemon over top and cut the other half into wedges. Place skillet in oven for 8 to 10 minutes, or until internal meatball temperature is 150°F.
  • Serve with arugula, more parm, and lemon wedges.
  • 1 pound ground turkey or chicken
  • 1/2 cup grated Parmesan 
  • 1/3 cup panko breadcrumbs
  • 1 shallot, mincedre parm!
  • 1 egg
  • 2 garlic cloves, grated
  • Zest and juice of 1 lemon, divided
  • 1 1/2 tbsp fresh thyme leaves
  • 1/2 tsp salt
  • 1/8 tsp red pepper flakes
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 8 ounces mixed mushrooms, roughly chopped
  • Handful of arugula
  • More parm!
Author: Caroline Chambers

Join the Conversation

  1. Francie Thompson says:

    These turkey meatballs are addictive so much so that I keep a large Tupperware filled with them in my freezer. Easy and sooo yummy again & again. We usually have them over zucchini noodles but cous cous or pasta are also Deeelish😋😋

  2. Can’t wait to make. All of my favorite flavors. I am going to be very popular

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