Baked Turkey Meatballs with Lemon Garlic Butter Sauce

  

I picked up some ground turkey when my sister and I were at the grocery store the other day. I confess I am not overly fond of ground beef, but I do like ground turkey for some reason.  That's actually a good thing really because turkey is much better for you than beef! 

Today I  some delicious baked  turkey meatballs without bread crumbs. I am trying to cut back on my carbs these days and any little thing I can do towards that end helps.

 

The recipe I am sharing today is a small batch recipe which I adapted from one I found on eat well 101.  Not only did they look really delicious, but they seemed to be very healthy as well.

They also looked very simple and easy to make and you know how much I like simple and easy! The original recipe served 6 people, so I was able to cut it back to serve only 3, or 2 very hungry people.

If you keep your sides to low carb options such as cauliflower rice, or even just an assortment of steamed vegetables you will be more than okay!

 

These easy and delicious meatballs are fabulous in every way.  They are loaded with beautiful fresh flavors and topped with a simple garlic and herb butter sauce.  

This was also a wonderful opportunity for me to take advantage of the fresh herbs I planted a few weeks ago in my window boxes. Sage, thyme, rosemary and parsley. Yum, delicious! 

WHAT YOU NEED TO MAKE THESE BAKED TURKEY MEATBALLS 

It seems like a long list, but it is really just mostly herbs and seasonings.  Don't worry if you don't see salt in the list, you really don't need it as there are so many lovely flavors from everything else.

 

For the meatballs

• 1 pound (450g) ground turkey
• 1/2 cup (55g) grated mozzarella cheese
• 1/2 TBS grated parmesan cheese
• 1 small free range egg
• 1/2 tsp Italian seasoning
• 1 tsp onion powder
• 1 tsp fresh minced garlic
• 1/2 tsp crushed red chili flakes

 

  

For the lemon garlic butter:

• 1/2 cup(120g) butter
• the juice of 1/2 lemon
• 1/2 tsp chopped fresh rosemary
• 1/2 tsp chopped fresh thyme leaves
• 1/2 tsp chopped fresh sage
• 1/2 tsp freshly ground black pepper
• 1 tsp hot sauce
• 3 TBS chopped fresh parsley
• 3 cloves garlic, peeled and minced

You will also need: (optional)

• 2 TBS grated Parmesan cheese
• fresh herb sprigs and lemon slices to garnish

 

TIPS FOR MAKING THE BEST MEATBALLS

Don't overhandle or overwork the meatball mixture. This will toughen your meatballs. I recommend a very light touch.

Keep all of your meatballs uniform in size so that they cook evenly and in the same amount of time. To this end you can use a cookie scoop to scoop out the right amount for each one.

Don't over cook. Follow the cook times carefully.  It is very easy to overcook poultry and you end up with a dry meatball. If you keep to the cook times, your meatballs will be moist and delicious.

 

HOW TO COOK BAKED TURKEY MEATBALLS 

These are really very easy to make and cook very quickly as well. If you are looking for a quick and easy supper, this recipe will not disappoint!

Preheat the oven to 400*F/200*C/ gas mark 6. Butter a shallow baking dish that is large enough to hold your meatballs all in one layer.

Mix together the ground turkey, mozzarella cheese, parmesan cheese, egg, onion powder, garlic, Italian seasoning, and crushed chili flakes in a bowl. (You don't need salt. There is plenty of flavor in this mixture.)Shape into walnut sized balls and place into the baking dish, leaving space in between each.

Bake for 15 to 20 minutes, or until just cooked through. Remove from the oven and drain off any fat if any has accumulated.

While the meatballs are cooking melt the butter without allowing it to brown. Stir in the remaining ingredients, including the lemon juice, combining them well.

Spoon this mixture over top of each meatball, and sprinkle with the remaining Parmesan cheese if desired. Return to the oven for 5 to 10 minutes, taking care not to overcook them. Remove from the oven. Scatter lemon wedges and herb sprigs decoratively in the dish. Serve immediately and enjoy!

 

These delicious meatballs have just the right amount of spice and flavoring.  You don't need any salt at all in these. They are perfect just as they are.  

That lemon garlic butter sauce is really tasty. I can see it working well with all kinds of poultry or fish. The flavors are spot on. Rich and earthy with all of the herbs and just the right amount of butter, lemon juice and other seasonings.

If you are not fond of spicy you can adjust the amount of Sriracha sauce used.  I used the full amount and found it to be just right.

You can also freeze any meatballs that are leftover. I would freeze them without the sauce.  Pack into a freezer container, cover tightly and label. Freeze for up to 6 months. 

When you want a quick dinner, simply reheat, make up the sauce and spoon it over to finish. Yummilicious!  Who doesn't like the idea of having a tasty meal such as this on tap in the freezer!! 

If, like me, you are fond of ground turkey you may also enjoy these other turkey meat balls offerings!  I can promise you they are each delicious in their own right.

CRANBERRY & APPLE TURKEY MEATBALLS - All the flavors of Thanksgiving in a tiny bite sized meatball. Delicious! 

TERIYAKI TURKEY MEATBALLS - If you are fond of Asian flavors, you will quite simply love these. They are gluten free and terrifically tasty! 

TURKEY MEATBALLS AND LEMON RICE - This is my all time favorite turkey meatball dish. Everything cooks all in one pan.  Tender and delicious meatballs nestled in a delicious lemon rice. You cannot go wrong!

Baked Turkey Meatballs with Lemon Garlic Butter Sauce

Yield: 3

Author: Marie Rayner

Prep time: 8 MinCook time: 30 MinTotal time: 38 Min

These fabulously tasty meatballs are tender and delicious. The fact that they are also low carb, keto and diabetic friendly is a bonus! This is a small batch recipe.

Ingredients

For the meatballs

• 1 pound (450g) ground turkey
• 1/2 cup (55g) grated mozzarella cheese
• 1/2 TBS grated parmesan cheese
• 1 small free range egg
• 1/2 tsp Italian seasoning
• 1 tsp onion powder
• 1 tsp fresh minced garlic
• 1/2 tsp crushed red chili flakes

For the lemon garlic butter:

• 1/2 cup(120g) butter
• the juice of 1/2 lemon
• 1/2 tsp chopped fresh rosemary
• 1/2 tsp chopped fresh thyme leaves
• 1/2 tsp chopped fresh sage
• 1/2 tsp freshly ground black pepper
• 1 tsp hot sauce
• 3 TBS chopped fresh parsley
• 3 cloves garlic, peeled and minced

You will also need: (optional)

• 2 TBS grated Parmesan cheese
• fresh herb sprigs and lemon slices to garnish

Instructions

1. Preheat the oven to 400*F/200*C/ gas mark 6. Butter a shallow baking dish that is large enough to hold your meatballs all in one layer.
2. Mix together the ground turkey, mozzarella cheese, parmesan cheese, egg, onion powder, garlic, Italian seasoning, and crushed chili flakes in a bowl. (You don't need salt. There is plenty of flavor in this mixture.)
3. Shape into walnut sized balls and place into the baking dish, leaving space in between each.
4. Bake for 15 to 20 minutes, or until just cooked through. Remove from the oven and drain off any fat if any has accumulated.
5. While the meatballs are cooking melt the butter without allowing it to brown. Stir in the remaining ingredients, including the lemon juice, combining them well.
6. Spoon this mixture over top of each meatball, and sprinkle with the remaining Parmesan cheese if desired. Return to the oven for 5 to 10 minutes, taking care not to overcook them.
7. Remove from the oven. Scatter lemon wedges and herb sprigs decoratively in the dish. Serve immediately and enjoy!

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