Description
Tender baked lemon herb meatballs made with ground turkey, fresh herbs, and lemon zest. Light, flavorful, and perfect for bowls, salads, or easy weeknight dinners.
Ingredients
Scale
- 1 lb ground turkey (or ground chicken)
- 3/4 cup panko
- 1/4 cup cottage cheese
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1 shallot, minced
- 3 cloves garlic, minced
- 2 tablespoons finely chopped parsley
- 2 tablespoons finely chopped basil
- Zest of 1 lemon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper flakes
- Rice or quinoa
- Arugula or greens
- Basil vinaigrette
- Parmesan cheese
Instructions
- Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper and set aside.
- In a large bowl, combine the ground turkey, panko, cottage cheese, Parmesan cheese, egg, shallot, garlic, parsley, basil, lemon, salt, and crushed red pepper flakes.
- Using your hands or a spoon, work the mixture until evenly combined.
- Using an ice cream scoop or large cookie scoop, scoop about two tablespoons of the mixture into your palms and roll it into a ball. Place the ball on the prepared baking sheet. Repeat with the rest of the mixture, spacing the meatballs out onto the baking sheet, about 2 inches apart.
- Bake the meatballs for 18 to 22 minutes, flipping halfway through, or until cooked through.
- Serve with rice or quinoa, arugula, a drizzle of basil vinaigrette, and a sprinkle of Parmesan cheese. The meatballs are also good with pasta, stuffed in a pita, with potatoes, or roasted vegetables.
Notes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 meatball
- Calories: 233
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 70 mg
Keywords: Lemon Herb Meatballs