Ingredients
For the Meatballs
- 1 pound lean ground turkey
- 1 medium yellow onion, grated, juices included
- 3 large garlic cloves, minced
- 1 tablespoon lemon zest
- 2 tablespoons fresh rosemary, finely chopped
- ¾ cup plain breadcrumbs
- ⅓ cup finely grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- ¼ cup all-purpose flour, divided
- 4 tablespoons butter, divided
- 1 tablespoon olive oil
For the Gravy
- 1 (14-ounce) can chicken broth, plus more as needed
- ½ cup additional chicken broth
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper, to taste
For Serving
- Cooked egg noodles, mashed potatoes, or rice
- Fresh rosemary, for garnish
Instructions
- Make the meatball mixture: In a large bowl, combine the ground turkey, grated onion with its juices, minced garlic, lemon zest, finely chopped rosemary, plain breadcrumbs, grated Parmesan cheese, salt, and freshly ground black pepper. Mix gently just until everything is combined to keep the meatballs tender.
- Shape the meatballs: Scoop the mixture into approximately ¼-cup portions and roll each into evenly sized meatballs. If the mixture feels too soft to shape properly, refrigerate it for 15 to 20 minutes to firm up.
- Coat with flour: Reserve 2 tablespoons of the all-purpose flour for the gravy. Spread the remaining 2 tablespoons of flour on a plate and lightly coat each meatball by rolling them in the flour.
- Brown the meatballs: Heat 2 tablespoons of butter and 1 tablespoon olive oil in a large, deep skillet over medium-high heat. Brown the meatballs on two sides until they develop a golden crust, about 4 to 6 minutes per batch. Once browned, transfer the meatballs to a plate.
- Start the gravy: Reduce the heat to medium-low. Add the remaining 2 tablespoons of butter and the reserved 2 tablespoons of flour to the skillet. Cook for 1 minute, stirring constantly, to form a roux and remove the raw flour taste.
- Add the liquids: Slowly whisk in the ½ cup additional chicken broth followed by the 14-ounce can of chicken broth. Scrape up the browned bits stuck to the skillet’s bottom while whisking until the gravy becomes smooth and slightly thickened.
- Add lemon juice: Stir in the tablespoon of fresh lemon juice to add brightness and balance the flavors.
- Simmer: Return the meatballs along with any juices accumulated on the plate back into the skillet. Gently simmer the meatballs in the gravy for 15 to 20 minutes, turning them occasionally so they cook evenly. The gravy will thicken, and the meatballs will reach an internal temperature of 165°F (74°C). Add a splash of broth as needed to maintain the desired consistency.
- Serve: Taste the gravy and adjust salt and freshly ground black pepper as needed. Serve the meatballs hot over cooked egg noodles, mashed potatoes, or rice. Garnish with fresh rosemary for an aromatic finish.
Notes
- Refrigerating the meatball mixture helps in shaping firm meatballs that hold together better when cooking.
- Using fresh rosemary and lemon zest brightens the flavor, but dried rosemary can be used in a pinch (reduce quantity by half).
- Ensure meatballs reach an internal temperature of 165°F (74°C) for safe consumption.
- If the gravy becomes too thick, add extra chicken broth to thin as needed.
- These meatballs can be made ahead and reheated gently in the gravy before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
