Description
Baked Turkey Meatballs in Lemon Butter Sauce are light, juicy, and bursting with fresh flavor. The tender turkey meatballs are seasoned with garlic, herbs, and Parmesan, then baked until golden and finished in a velvety lemon butter sauce that adds brightness and richness to every bite. Perfect with rice, orzo, or roasted veggies for a wholesome, satisfying dinner.
Ingredients
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1 lb ground turkey (93% lean)
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1/4 cup breadcrumbs (panko or regular)
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1/4 cup grated Parmesan cheese
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1 egg
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2 cloves garlic, minced
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1/2 tsp salt
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1/4 tsp black pepper
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1/2 tsp dried oregano
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1 tbsp chopped parsley (optional)
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Olive oil spray or drizzle (for baking)
For the Lemon Butter Sauce:
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2 tbsp unsalted butter
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2 cloves garlic, minced
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Juice of 1 lemon
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1/2 cup low-sodium chicken broth
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1 tsp lemon zest
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Salt and pepper to taste
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1 tbsp chopped parsley (for garnish)
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease.
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In a large bowl, combine ground turkey, breadcrumbs, Parmesan, egg, garlic, salt, pepper, oregano, and parsley. Mix until just combined.
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Roll into 14–16 meatballs and place on the baking sheet. Spray or drizzle lightly with olive oil.
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Bake for 18–20 minutes or until golden and cooked through (internal temp 165°F).
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Meanwhile, melt butter in a skillet over medium heat. Add garlic and sauté for 30 seconds.
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Stir in chicken broth, lemon juice, lemon zest, and a pinch of salt and pepper. Simmer for 3–4 minutes.
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Add baked meatballs to the sauce and simmer for 2–3 more minutes, spooning sauce over the top.
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Garnish with chopped parsley and serve warm.
Notes
Serve with rice, mashed potatoes, couscous, or sautéed greens. For a creamier version, stir in 1–2 tbsp of heavy cream or Greek yogurt into the sauce. These meatballs also freeze well — store baked (without sauce) and reheat as needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes