Lemon Herb Meatballs

5 from 1 vote

Recipe from Two Peas and Their Pod

Tender baked lemon herb meatballs made with ground turkey, fresh herbs, and lemon zest. Light, flavorful, and perfect for bowls, salads, or easy weeknight dinners.

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: American

Keyword: ground turkey, lemon, meatballs

Servings:

Calories: 233kcal

Ingredients

For the meatballs:

1 lb ground turkey, or ground chicken
3/4 cup panko
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

For serving:

Rice or quinoa
Arugula or Greens
Basil vinaigrette
Parmesan cheese

Instructions

Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper and set aside.
In a large bowl, combine the ground turkey, panko, cottage cheese, Parmesan cheese, egg, shallot, garlic, parsley, basil, lemon, salt, and crushed red pepper flakes.
Using your hands or a spoon, to work the mixture until evenly combined.
Using an ice cream scoop or large cookie scoop, scoop about two tablespoons of the mixture into your palms and roll it into a ball. Place the ball on the prepared baking sheet. Repeat with the rest of the mixture, spacing the meatballs out onto the baking sheet, about 2-inches apart.
Bake the meatballs for 18 to 22 minutes, flipping halfway through, or until cooked through.
Serve with rice (or quinoa), arugula, a drizzle of basil vinaigrette, and sprinkle of Parmesan cheese. The meatballs are also good with pasta, stuffed in a pita, with potatoes, or roasted vegetables.

Notes

These meatballs keep well in the fridge for up to 4 days. To freeze, place cooked meatballs in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe bag or container for up to 3 months. Reheat in the oven or microwave until warmed through.

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