Rosemary Lemon Turkey Meatballs in Gravy
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!
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Turkey
- Cuisine: American
Ingredients
Scale
- 1 lb. lean ground turkey
- 1 medium yellow onion (grated)
- 3 large garlic cloves (minced)
- 1 tablespoon lemon zest
- 2 tablespoons fresh rosemary (chopped)
- 3/4 cup plain breadcrumbs
- 1/3 cup parmesan cheese (grated)
- 1/4 cup all purpose flour
- 4 tablespoons butter
- 1 14oz can chicken broth
- 1/2 cup dry white wine
- salt and pepper to taste
Instructions
- 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.
Notes
*serve hot over mashed potatoes, rice, or buttered noodles
Nutrition
- Serving Size: 3 meatballs
- Calories: 346
- Sugar: 0
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 78mg