Healthy Lemon Turkey Meatballs

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.

Fettuccine Lemoncello

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.

Crispy, browned lemon turkey meatballs on a platter with serving picks. s

Healthy Lemon Turkey Meatballs

Lighter fare but not light on flavour.
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Course: Main Course
Cuisine: American
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 4 servings


  • 1 thick slice soft white bread, crust removed
  • 1/4 cup milk
  • 2 Tbsps fresh cilantro minced
  • 1 lb lean, ground turkey
  • 2 Tbsp sundried tomatoes minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup flour
  • 2 Tbsps olive oil
  • 1/2 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 1/2-2 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.


Calories: 300kcal | Carbohydrates: 13g | Protein: 24g | Fat: 17g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 704mg | Potassium: 399mg | Fiber: 1g | Sugar: 3g | Vitamin A: 146IU | Vitamin C: 13mg | Calcium: 65mg | Iron: 2mg
Healthy Lemon Turkey Meatballs

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