Description
These Lemon Herb Meatballs are a bright and flavorful twist on classic meatballs, made with ground turkey and infused with fresh herbs, lemon zest, and a mix of cheeses for added moisture and flavor. Baked to perfection, they're quick to make and versatile, perfect served with rice, quinoa, or pasta, making a healthy and delicious meal option for any night.
Ingredients
Meatballs
- 1 lb ground turkey (or ground chicken)
- 3/4 cup panko breadcrumbs
- 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
To Serve
- Rice or quinoa
- Arugula or mixed greens
- Basil vinaigrette
- Additional grated Parmesan cheese for garnish
Instructions
- Preheat the oven: Preheat your oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper to prevent sticking and set it aside.
- Mix the meatball ingredients: In a large bowl, combine the ground turkey, panko, cottage cheese, Parmesan, egg, minced shallot, garlic, parsley, basil, lemon zest, kosher salt, and crushed red pepper flakes. Use your hands or a spoon to mix everything until the ingredients are evenly incorporated.
- Shape the meatballs: Using an ice cream scoop or a large cookie scoop, portion out about two tablespoons of the mixture and roll each portion between your palms to form uniform balls. Place each meatball onto the prepared baking sheet, spacing them roughly 2 inches apart to allow even cooking.
- Bake the meatballs: Place the baking sheet in the preheated oven and bake for 18 to 22 minutes. Halfway through cooking, flip the meatballs to ensure they brown evenly on all sides and are cooked through.
- Serve: Once baked, serve the meatballs over cooked rice or quinoa alongside fresh arugula or greens. Drizzle with basil vinaigrette and sprinkle with extra Parmesan cheese for added flavor. These meatballs also pair well with pasta, stuffed in pita bread, or served with roasted potatoes or vegetables.
Notes
- Ground turkey works best for lean meatballs, but ground chicken is a good substitute.
- Ensure meatballs are spaced well on the baking sheet to brown properly.
- Use fresh herbs for the best flavor impact.
- Flipping the meatballs halfway ensures even cooking and browning.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 2 months.
- For a gluten-free version, substitute panko with gluten-free breadcrumbs or almond flour.
