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Lemon Herb Turkey Meatballs with Basil Vinaigrette and Greens Recipe

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4 from 11 reviews

These Lemon Herb Meatballs are a flavorful and healthy twist on traditional meatballs, made with ground turkey, fresh herbs, and a bright lemon zest. Baked to perfection, they are juicy and tender, perfect for serving with rice, quinoa, or pasta for a wholesome meal.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Meatball Mixture

  • 1 lb ground turkey (or ground chicken)
  • 3/4 cup panko breadcrumbs
  • 1/4 cup cottage cheese
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 1 shallot, minced
  • 3 cloves garlic, minced
  • 2 tablespoons finely chopped parsley
  • 2 tablespoons finely chopped basil
  • Zest of 1 lemon
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper flakes

To Serve

  • Rice or quinoa
  • Arugula or other greens
  • Basil vinaigrette
  • Parmesan cheese for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
  2. Combine Ingredients: In a large bowl, add the ground turkey, panko breadcrumbs, cottage cheese, Parmesan cheese, egg, minced shallot, minced garlic, parsley, basil, lemon zest, kosher salt, and crushed red pepper flakes. Mix well using your hands or a spoon until all ingredients are evenly incorporated.
  3. Form Meatballs: Using an ice cream scoop or large cookie scoop, portion about two tablespoons of the mixture. Roll each portion between your palms to form evenly sized meatballs. Place each meatball on the prepared baking sheet, spaced about 2 inches apart to ensure even cooking.
  4. Bake Meatballs: Place the baking sheet in the preheated oven and bake for 18 to 22 minutes. Flip the meatballs halfway through the baking time to ensure they cook evenly on all sides and reach a safe internal temperature.
  5. Serve: Once cooked through and golden, remove the meatballs from the oven. Serve them over rice or quinoa with a side of arugula or fresh greens, drizzle with basil vinaigrette, and sprinkle extra Parmesan cheese on top. These meatballs can also be enjoyed with pasta, stuffed into pita bread, or paired with roasted vegetables or potatoes.

Notes

  • You can substitute ground chicken if preferred for a lighter flavor.
  • Using panko breadcrumbs ensures a lighter texture compared to regular breadcrumbs.
  • Flipping the meatballs halfway through baking helps them cook evenly and develop a nice crust.
  • For a gluten-free version, substitute the panko breadcrumbs with gluten-free breadcrumbs.
  • Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 1 month.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://iamstarved.com/lemon-herb-turkey-meatballs-with-basil-vinaigrette-and-greens-recipe/