Rosemary lemon turkey meatballs simmered in a creamy gravy can be a meal served up with rice or mashed potatoes or a great holiday appetizer!

Love Swedish meatballs?

Then I know you’ll love these!

These meatballs are a bit of a nod to Swedish meatballs since they’re simmered in a nice, smooth gravy and usually served over mashed potatoes.

I love them because they taste like the holidays but on a much smaller scale that I can make any time of year.

These rosemary lemon meatballs are also a fantastic make ahead and freezer meal!

You could easily double or triple the recipe and then seal them up and store to get dinner on the table fast some other night.

Or serve them as an appetizer alongside Pickled Beet Deviled Eggs.

The process is simple.

Mix up ground turkey, breadcrumbs, and seasonings.

Then use a cookie scoop to scoop out uniform sized balls.

Roll them in your hand and then roll them in flour so it gives a nice color while they fry.

And simmer in the sauce until ready to serve.

They’re absolutely delicious and always moist.

My secret is grated onion!

Here’s how to make these rosemary lemon turkey meatballs…

Rosemary lemon turkey meatballs simmered in a creamy gravy can be a meal served up with rice or mashed potatoes or a great holiday appetizer!

Scale

In a mixing bowl, combine ground turkey, breadcrumbs, grated onion, lemon zest, rosemary, garlic, Parmesan cheese, and salt and pepper. Use hands to mix together thoroughly.
Using a 1/4 cup cookie scoop (approx 4 tablespoons), scoop out mixture onto palm of hand and roll lightly to form balls. Place on plate.
Heat up 2 tablespoons butter and a splash of oil in a saute pan on medium high heat.
Add 1/4 cup flour to the plate the meatballs are on and roll the meatballs in the flour.
Brown the meatballs in batches in the hot pan and set aside once they have a good color on two sides. (they don’t have to be fully cooked)
Lower the heat a bit and add the remaining flour leftover on the plate to the pan, along with the other two tablespoons butter. Cook for about a minute.
Add in the wine and chicken stock, whisking any clumps out.
Place the meatballs back into the sauce and simmer low for about 15-20 minutes until sauce has thickened and meatballs are fully cooked.

*serve hot over mashed potatoes, rice, or buttered noodles

Keywords: turkey meatballs, like Swedish meatballs, Swedish meatballs, lemon rosemary turkey meatballs, meatballs in brown gravy, meatballs in gravy

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