Lemon Herb Turkey Meatballs

17 Jan

Light, zesty and fresh flavors make this a versatile recipe that can be used in many dishes.

Time: 20 min prep + chill & cook (depending on method)       Serves: 6+


  • 1.25 pounds ground turkey (85/15)
  • 3-4 small scallions chopped to equal 1/4 cup
  • 1 cup Panko breadcrumbs
  • 1 egg
  • 1/4 cup grated Parmesan cheese
  • 3 tbsp fresh chopped parsley
  • 2 cloves garlic, minced
  • 1 tbsp lemon zest (about half a lemon)
  • 1 tsp salt
  • 1/2 tsp black pepper

How to make it

  • Combine all ingredients and mix gently just to incorporate.
  • Form into meatballs of desired size and place on parchment lined baking sheet.
  • For mini meatballs measure about 1 1/2 tsp and roll gently. For medium-large meatballs measure about 1 1/2 tbsp.
  • Yields 80 mini meatballs and serves 6 people 13-14 meatballs as entree portions/15-20 people 4-5 meatballs as appetizer portions.
  • Or:
  • Yields 27-28 medium-large meatballs and serves 6 people 4-5 meatballs as entree portions.
  • *Note: Be careful not to overwork meat when mixing or shaping in order to produce the best texture for light, fluffy meatballs.
  • Place cookie sheet in refrigerator to chill for at least 30 minutes before cooking.
  • You may cook these in a variety of ways, one of which is to heat 1/2 tbsp each of canola oil and butter in a skillet over medium heat and pan fry meatballs for about 8 minutes, covered. Flip about halfway through until lightly browned and just firm (cooked through).

One Response to “Lemon Herb Turkey Meatballs”


  1. Italian Wedding Soup « detroittokyo - January 19, 2012

    […] batch Lemon Herb Turkey Meatballs (mini […]

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