Last night I had a package of ground turkey and no dinner plan. I decided to make Greek style turkey meatballs with lemon sauce and they were a bit hit! I served them with spaghetti and asparagus. I’ve made something similar before, but this time I switched out one ingredient and it really made a difference! I always use oats in my meatballs and meatloaf, but sometimes I find that the density can be a little on the firm side when using lean ground turkey or chicken breast. Using soft bread crumbs made a difference time and I will continue to make them this way from here on out.
Greek Style Turkey Meatballs With Lemon Sauce
- 1 lb Lean Ground Turkey (can use ground chicken)
- 1/2 Cup Soft Bread Crumbs
- 1/4 Cup Milk
- 1 Egg, Beaten
- 1-2 TBSP Minced Onion
- 1 TSP Fresh Lemon Zest
- 1/8 Cup Feta Crumbles
- 1/2 TSP Dried Oregano
- 1/8 Cup Fresh Flat Leaf Parsley, Finely Chopped
- Fresh Cracked Pepper, To Taste
Preheat oven to 350 degrees. Combine all ingredients. Roll into 1 1/2 inch meatballs. Place on a lined baking sheet and bake for 13-16 minutes.
Turn meatballs over half way through baking. Remove from oven and let stand a few minutes before serving. Yield: 16 Meatballs
While the meatballs are baking, make your lemon sauce.
Lemon Sauce
- 4 TBSP Butter
- 1 Clove Garlic, Very Finely Minced
- 1 Cup Chicken Broth
- Juice of 1 Lemon
- 1 TSP Fresh Lemon Zest
- Salt & Fresh Cracked Pepper, To Taste
- 1 TSP Corn Starch
- 1-2 TBSP Water
- Capers, optional
In a medium pot or skillet, melt butter over medium heat. Add garlic and slightly brown. Next, add chicken broth and lemon juice. Reduce heat a little and stir. Add lemon zest, salt and pepper. In a small cup, mix the corn starch with 1 TBSP water. If the consistency it too thick, add a little more. Switch back to medium heat and add the corn starch mixture to the pot. Stir continuously and allow to thicken. It should take about 2-3 minutes. Remove from heat and add capers, if desired.
Spoon sauce over the meatballs. Serve over rice or pasta.
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