Lemon oregano turkey meatballs are quick, easy, delicious, and fuss-free. The use of lean ground turkey also makes them a health-conscious option.
Lemon oregano turkey meatballs suit almost any occasion. Whether you want a flavor-packed meal prep option, an easy protein to serve at dinner, or wish to deviate from the meatball appetizers you often serve guests, these are excellent. They are savory and hearty, with a light, zesty quality that keeps you going for another bite, while oregano imparts a pungent, peppery earthiness.
Why You’ll Love Turkey Meatballs
Juicy – Despite being made with lean ground turkey, the turkey meatballs are juicy thanks to a combination of egg, breadcrumbs, and finely chopped onion. All do an excellent job of retaining moisture.
Kind of glazed – The lemon oregano meatballs are cooked in a bit of broth to create steam in the pan to promote even cooking and are then finished with a bit of butter. The combination creates a light glaze similar to a butter glaze commonly used on vegetables.
Very versatile – We’ll get to specifics later on, but there are endless ways to serve these meatballs, from plates of pasta to wraps; the options are endless.
A little heat – This is due to red pepper flakes. They go into the pan at the end instead of being incorporated into the meatball mixture to add a pleasant touch of heat to the glaze.
Lean and nourishing – Lean ground turkey makes the meatballs a healthier alternative without compromising taste. As a plus, all that protein will keep you satiated for a while.
Easy preparation – The recipe’s simplicity ensures you can whip up good food even on busy weeknights without spending hours in the kitchen. The straightforward steps make this recipe accessible for novice and seasoned cooks alike.
Turkey Meatball Ingredients Notes
- Ground turkey: Although the recipe calls for lean ground turkey, don’t go too lean. The 99% lean package at the grocery store may seem like the best option, but all you’ll get with that is sad turkey meatballs. Instead, opt for 93% lean ground turkey – a combination of turkey breast and fattier dark meat.
- Lemon: Fresh is the only way to go. Use regular lemons, not Meyer lemons. Meyer lemons provide little to no tartness.
- Oregano: The dried version of the herb is used in these turkey meatballs because it’s easier to find than fresh. However, if using fresh, you’ll need a tablespoon.
- Egg: The egg helps the meatballs hold their shape and keeps them moist.
- Breadcrumbs: Panko breadcrumbs give meatballs a lighter texture than regular ones. In addition to texture, the crumbs keep the meatballs together.
- Broth: I prefer broth over water because of the flavor it adds. A bit of liquid is needed to create steam in the pan to help the meatballs cook through.
- Butter: Butter adds flavor to turkey meatballs, and the fat lightly coats the meatballs. Unsalted is best.
Refer to the turkey meatballs recipe card below for a complete ingredients list with measurements.
How to Make Turkey Meatballs
- Mix: Combine the turkey meatball ingredients in a bowl and mix until well combined.
- Shape: Gently shape the turkey mixture into balls and roll until smooth.
- Brown: In a lightly oiled skillet over medium heat, brown the meatballs. Wait until the oil starts to simmer before adding the meatballs to really kickstart that Maillard reaction.
- Cover: Place the lid on the skillet after adding chicken broth.
- Finish: The finishing touch for this recipe is butter. It melds with any residual moisture in the skillet and lightly coats the meatballs.
Variations, Substitutions, and Cooking Tips
Consider an all-purpose seasoning – This is an alternative for those not fond of the lemon-oregano combo.
Try different herbs – Lemon tastes great with various herbs, including parsley, marjoram, thyme, and rosemary. You can also forgo the herbs and substitute with a leafy green like spinach.
Finish with jarred sauce – Any jarred sauce can replace the broth if you prefer saucier meatballs.
Don’t overwork the turkey – Overworked ground turkey is dry and crumbly. The reason for this is that it’s low in saturated fat.
What to Serve with Lemon Oregano Turkey Meatballs
Pasta: Pasta in a light lemon butter sauce would work well here, or you can use a pesto. Alternatively, you can serve these lemon oregano turkey meatballs with spaghetti squash or zucchini noodles.
Soup: Take a basic veggie soup, add the meatballs, and voila, an incredibly hearty meal. You could even use them in this albondigas soup recipe.
Wraps: Serve on the side or add the meatballs to the wrap. Turkey meatballs will also work in sandwiches.
Slider buns: Turkey meatballs sandwiched between slider buns with a slice of tomato and a bit of arugula make super cute appetizers.
Salad: Have you ever had a meatball salad? It’s never too late! Start with your favorite greens and go from there. As for dressing, I’m partial to a light vinaigrette.
Lemon Oregano Turkey Meatballs Recipe
Lemon oregano turkey meatballs are quick, easy, delicious, and fuss-free. The use of lean ground turkey also makes them a health-conscious option.
Ingredients
- 1 pound 93% lean ground turkey
- ½ cup panko breadcrumbs, unseasoned
- ¼ cup freshly grated parmesan cheese
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 large egg, beaten
- 2 teaspoons fresh lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 1/8 teaspoon red pepper flakes
- ¼ cup chicken broth, reduced-sodium
- 2 tablespoons unsalted butter
Instructions
- In a bowl, combine the turkey, breadcrumbs, cheese, onion, garlic, egg, lemon zest, juice, oregano, salt, and black pepper. Mix until well combined.
- Roll the turkey mixture into 1 ½-inch meatballs.
- Heat the oil in a skillet over medium heat.
- Add the meatballs once the oil starts to shimmer.
- Brown the meatballs on all sides. This step will take about 5 minutes total.
- Add red pepper flakes, heat for a few seconds, then pour in the chicken broth.
- Cover the skillet and cook for 7 minutes. (You can add an extra splash of chicken broth if you feel like it needs more liquid in the pan during the cooking process) Check the internal temperature of the meatballs to ensure they are 165°F.
- Uncover the meatballs and stir in the butter.
- Serve as desired.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 433Total Fat: 26gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 185mgSodium: 632mgCarbohydrates: 14gFiber: 1gSugar: 2gProtein: 37g
This data was provided and calculated by Nutritionix.
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