After making these for a guest that was staying over for dinner, I knew these would be a hit. Everyone devoured them before even finishing their sides and wanted more. I also have served these as an appetizer and again, everyone positively loved them! They were easy, full of flavor and so delicious. The rosemary brings out the great flavor and juiciness of the ground turkey and the lemon gives it a refreshing after taste!
Check out what our friends over at Recipes Runner had to say about this:
“Lean and full of fresh lemon and rosemary flavors. These Skillet Lemon Rosemary Turkey Meatballs simmered in a white wine sauce make a delicious and healthy weeknight dinner!”
Yep, but just because they are healthy, does not mean they are lacking flavor. These are great!
Ingredients
Meatballs
1 pound lean ground turkey
1/3 cup shredded Kraft parmesan cheese
1/4 cup panko breadcrumbs or gluten-free breadcrumbs
1 egg
2 teaspoons fresh minced rosemary
Zest of a lemon
1/2 teaspoon kosher salt
Fresh ground black pepper to taste
White Wine Sauce
2 teaspoons extra virgin olive oil
1/4 cup finely chopped shallots (1-2 shallots)
1 clove minced garlic
1/2 cup dry white wine
1 cup low sodium Swanson chicken broth
Kosher salt and fresh ground black pepper to taste
1 teaspoon fresh minced rosemary
Juice of 1/2 a lemon
Instructions
Meatballs
In a large bowl whisk together the parmesan cheese, panko, egg, rosemary, lemon zest, salt and pepper.
Once combined add in the ground turkey and combine everything with your hands being careful not to overwork the mixture.
Form the meat mixture into approximately tablespoon sized meatballs, I got 20 meatballs out of mine.
Heat a cast iron or non-stick skillet over medium-high heat, spray generously with cooking spray or add a tablespoon of oil.
Add the meatballs to the hot skillet and brown on all sides until nearly cooked through, about 6-8 minutes.
Remove the meatballs from the skillet onto a plate and cover them loosely with foil so they stay warm.
White Wine Sauce
Turn the heat down to medium and add the 2 teaspoons of oil to the skillet, swirling to coat the bottom.
Add in the shallots and cook for a minute then add in the minced garlic and cook another 30 seconds.
Pour in the white wine and use a wooden spoon to scrape up any brown bits from the bottom of the skillet.
Cook for about 2 minutes then add in the chicken broth.
Cook the sauce until it has thickened slightly, about 4-5 minutes, then add in the rosemary.
Place the meatballs back into the skillet and cook for another couple minutes, spooning the sauce over the meatballs as they finish cooking.
Squeeze the juice of 1/2 of a lemon over the meatballs then serve immediately.
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Quick Tip: Serve leftovers inside French bread for a great sandwich
Thanks again to Recipe Runner for this amazing recipe.
