A few weeks ago, I bought some ground turkey from my trusted butcher; I find it better than chicken, and in general, being a fairly lean meat, almost fat-free, it allows me to be creative! The idea was definitely to make meatballs, but I hadn’t figured out the seasoning yet, so I decided to postpone this preparation until inspiration struck! Once the turkey was frozen, I didn’t think about it until I received some homegrown lemons as a gift, obviously untreated and very fragrant, it was a perfect opportunity for me! And that’s how my lemon turkey meatballs were born. Soft, creamy, and surprisingly delicately flavored, these pan-cooked meatballs will win you over and become your kitchen staple, as they can be paired with a variety of sides: from grilled vegetables to roasted potatoes to seasonal salads! Furthermore, for those who need to stay in shape or follow a more restrictive diet, these meatballs will be the perfect solution, as they represent a very tasty main course but at the same time light, suitable for the whole family. My husband has complimented me so many times on how good they were, and I’d say that says it all! Try them, and I bet you won’t give them up!

If you love white meat for its versatility and lightness, you must absolutely try these ideas too:

Difficulty: Very Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 4 people
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Spring, Summer, and Fall

Ingredients:

1.2 lbs ground turkey (minced)
1 egg
0.4 cup water
0.2 cup white wine
2 lemon juice
2 tablespoons grated Parmesan cheese
2.8 oz stale bread (crumb)
as needed flour (for breading)
as needed milk
1 teaspoon nutmeg
1 lemon zest (untreated)
1 sprig rosemary
1 sprig parsley
as needed extra virgin olive oil
as needed salt
as needed pink peppercorns

Tools:

3 Bowls
1 Ladle
1 Pan
1 Lid
1 Plate
1 Sieve

Steps:

First, cut the stale bread crumb into pieces and soak it in a bowl with some milk for a few minutes until it becomes soft.
In another bowl, combine the ground turkey with the egg, salt, nutmeg, and ground pepper.
Add also the grated Parmesan and the untreated lemon zest.
Squeeze the softened bread crumb well and add it to the ground turkey along with the coarsely chopped parsley.
Mix everything with a ladle or a spoon and then with your hands until you obtain a soft and easy-to-work mixture.
Form meatballs one at a time in your hands, slightly larger than a walnut.
Roll them in all-purpose flour, shaking off the excess.
Arrange them on a serving plate.
Heat some extra virgin olive oil in a large non-stick pan with a sprig of rosemary. Add the turkey meatballs, and brown them over low heat for a couple of minutes, turning them on both sides, then add the water.
After a few minutes, slightly raise the heat and deglaze with white wine.
Once the alcohol has evaporated, lower the heat again and add the strained lemon juice.
Cover with a lid and cook for about 8′–10′, stirring occasionally, until they appear soft and creamy. If the sauce dries too much, add a little water and a few drops of lemon juice.
Turn off the heat, adjust the salt, and serve them still hot drizzling with their sauce and more chopped parsley.
And there you have it…your lemon turkey meatballs in a pan are ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!