These Healthy Lemon Turkey Meatballs make a great appetizer or pasta topping.
Ground turkey can be dry but not these! The strength of the lemon flavour may surprise you! I think the flour coating and the caramelization concentrates the flavour and makes it stick to the meatballs. The milk-soaked-bread also keeps the meatballs moist and helps hold them together.
These were great on their own as part of an appetizer platter but they are also perfect for topping a pasta like this Lemoncello Fettuccine.
They freeze and reheat well so you can make a double batch - make once - eat twice!
Wine Pairing for Healthy Lemon Turkey Meatballs
The bright lemon predominant flavour here calls for a light crisp white like a Pinot Grigio, Falanghina, or even a Riesling.
Healthy Lemon Turkey Meatballs
- 1 thick slice soft white bread, crust removed
- ¼ cup milk
- 2 Tbsps fresh cilantro minced
- 1 lb lean, ground turkey
- 2 tablespoon sundried tomatoes minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup flour
- 2 Tbsps olive oil
- ½ cup fresh lemon juice about 2 large lemons
- Pulse the bread, milk and cilantro in the food processor. Let the bread mixture soak while you prepare the next steps.
- Add the ground turkey, sundried tomatoes, slat and pepper to a bowl and mix well. Work the bread mixture in evenly with your hands.
- Put flour in a small bowl.
- Scoop out about 1 ½-2 Tbsps meat and shape into balls. Dredge each ball in the flour and transfer to a platter.
- Heat the oil in a large skillet over medium high heat. Cook 2-3 minutes per side until they are browned and crispy. This may take about 12 minutes overall.
- Turn the heat to high and our the lemon juice into the pan. Shake the pan periodically and cook about 2 minutes until the lemon juice is almost fully evaporated and coats the meatballs.
- Remove the meatballs from the pan and serve over pasta or with side salad.