Baked turkey meatballs are easy to make and ready in 30 minutes. Topped with a delicious creamy lemon herb sauce for an extra pop of bright flavor!
For the meatballs:
- 1 lb. 93% lean ground turkey
- 1/2 c. finely chopped onion (about 1/2 medium onion)
- 3 cloves garlic, minced
- 1 egg
- 1/2 c. chopped fresh herbs, divided (see note 1)
- 1/2 c. breadcrumbs
- 1 tsp. salt, divided
- 1/2 tsp. black pepper
- nonstick spray
For the Creamy Lemon Herb Sauce:
- 3 tbsp. chopped fresh herbs
- 1/2 c. Greek yogurt
- 1/4 c. mayonnaise
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 tbsp. lemon juice
- 1 – 3 tbsp. water
- Preheat the oven to 400 degrees.
- Line a sheet pan with tin foil or parchment paper (optional, for easier cleanup). Top with a wire baking rack (see note 2). Spray the rack with nonstick spray.
- Finely chop the onion and mince the garlic. Chop the fresh herbs (to save time, chop enough for both the meatballs and creamy lemon herb sauce).
- Add the finely chopped onion, minced garlic, egg, 1/2 c. chopped fresh herbs, breadcrumbs, 1 tsp. salt and 1/2 tsp. black pepper to a large bowl. Mix together until evenly combined.
- Add the ground turkey to the bowl and mix with clean hands until evenly combined.
- Roll the turkey mixture into 1 1/4 inch balls and place on greased wire baking rack. You should have about 24 meatballs.
- Bake in the preheated oven for 15 minutes, or until internal temperature reaches 165 degrees.
- While the meatballs are baking, add all ingredients for the Creamy Lemon Herb Sauce to a small bowl. If you want a thicker sauce, only add 1 tbsp. of water, for a thinner sauce, add 2 – 3 tbsp. If you aren’t sure, start with the smaller amount of water. Whisk with a fork until smooth. If needed, add more water and whisk again until desired consistency is reached.
- I used half dill and half parsley. Chives, basil, thyme, and even cilantro would be delicious. The recipe calls for a lot of herbs, so if you want to use a stronger flavored woody herb (like oregano or rosemary, for example), I would definitely use only about 1/4 of that herb and mix it with 3/4 of another, more delicate type such as parsley or chives.
- If you don’t have a wire baking rack, just place the meatballs directly onto a greased baking pan (first lined with tin foil or parchment paper if you want easier cleanup). The meatballs will be less crisp underneath but will still taste delicious!
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