Skillet Lemon Rosemary Turkey Meatballs
on Jan 02, 2017, Updated Jul 09, 2024
This post may contain affiliate links. Please read our disclosure policy.
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!
Happy New Year friends! I hope you all had a wonderful holiday. My husband and I had a great Christmas and enjoyed spending the past week together. We had both been working like crazy for most of December and it didn’t leave us with much time to do the things we love together.
Luckily this past week we were able to get in some hikes, go to the movies, relax and of course enjoy the rest of the indulgent holiday food. I have to say, I’ve had my fill of all the heavy and sweet food and am VERY ready to get back to my normal eating habits. These Skillet Lemon Rosemary Turkey Meatballs are just what I need this week to get me back on track.
I’m always amazed how much the kinds of food and the amount of food I’m putting into my body can affect it. I had some really trashy runs the past couple weeks and I’m almost certain what I was eating (and stress) were the main culprits. It finally got to the point this past week where looking at one more cookie or cocktail was almost nauseating.
Needless to say, I’m thankful that 2017 is here and I have a fresh start. I always feel so rejuvenated and motivated when a new year starts. The hardest part is making that feeling last more than a month. I think we all have that issue, but I’m determined to stick to my goals this year and make them part of my everyday lifestyle.
One of my goals is to make sure I’m putting a healthy and filling meal on the dinner table at least five nights a week. Yes, even I get lazy or take an easy route out when it comes to dinner.
When I don’t feel like cooking or don’t know what to make I usually eat a boring salad with a little chicken on top. Sounds healthy, but it’s not loaded with vegetables and protein so I usually end up snacking later in the night.
Sticking to this goal is a lot easier when I have recipes like these Skillet Lemon Rosemary Meatballs on hand. They are easy to make and you can cook the entire meal in one skillet. When it comes to serving the meatballs you have lots of options. Eat them as is with a side salad, serve them over rice or pasta, or make some cauliflower rice for a low carb option. However you choose to eat them I’m sure that you will love their fresh and herbaceous flavors!
Skillet Lemon Rosemary Turkey Meatballs
Ingredients
Meatballs
- 1 tablespoons olive oil
- 1 pound lean ground turkey
- 1/3 cup shredded parmesan cheese
- 1/4 cup panko bread crumbs
- 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 olive oil
- 1/4 cup finely chopped shallot
- 1 clove minced garlic
- 1/2 cup dry white wine
- 1 cup low sodium chicken broth
- Kosher salt and fresh ground black pepper to taste
- 1 teaspoon fresh minced rosemary
- 2 tablespoons fresh lemon juice
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Meatballs Recipes
Healthy Swedish Meatballs with Cauliflower Rice Pilaf
Greek Meatballs with Tzatziki Sauce
Skillet Meatballs in Marinara Sauce
I’m excited to make these. What would you serve them with?
Hi Amy,
I would server these over brown rice, egg noodles or if you want low carb go with a salad on the side or cauliflower rice. Enjoy!
These sound awesome!!! Rosemary and lemon = killer flavor combo!
I totally agree and thank you!
Love the lemon rosemary combo! These meatballs look like the perfect way to get back on track after a stretch of heavy, sugar-laden foods!
Thanks Jessica!
Combination of fresh lemon and rosemary adds a great flavor to any recipe. Will surely love to have this in the coming days. Thanks for sharing the recipe. Happy new year!
I’m with you, Danae regarding the sweets. I am SO over them and looking forward to eating really good and good for you food! Here’s to a great 2017 and lots of great food to go along with it!