Italian Turkey Meatballs in Creamy Lemon Sauce Recipe
Delicate turkey meatballs in a light, creamy sauce with a hint of lemon are the Italian answer to classic meatballs in sauce. The dish is mild yet full of flavor and pairs beautifully with pasta, rice or mashed potatoes.
These Italian turkey meatballs combine the lightness of poultry with the depth of flavor from Parmesan and a creamy sauce brightened with fresh lemon. They’re a great example of Italian home cooking: simple ingredients, but a sauce so aromatic you’ll want to mop it up with a piece of bread. The citrus note keeps the dish from feeling heavy despite its creaminess.
Chef's tips
Shape the meatballs with wet hands – the mixture will stick less and they’ll have an even shape, which helps them cook evenly. Season the creamy lemon sauce with lemon at the end, after it has reduced slightly, so it doesn’t become too sour and doesn’t split. Also be careful not to overcook the meat – the center of the meatball should be springy but not firm.
How to serve
They taste best with tagliatelle or small shell pasta that catches the sauce inside. Serve this meal with a light white wine, such as Pinot Grigio, or water with a slice of lemon if you’re cooking a family dinner on a weeknight. A simple rocket salad with olive oil and Parmesan is a great addition to bring freshness to the table.
Ingredients
- ground turkey - 500 g
- breadcrumbs - 3 tablespoon
- egg - 1 piece
- grated Parmesan or other hard cheese - 30 g
- heavy cream 30% or 18% - 200 ml
- vegetable or chicken stock - 200 ml
- lemon zest and juice needed - 1 piece
- garlic cloves - 2 piece
- fresh parsley finely chopped - 2 tablespoon
- olive oil or vegetable oil for frying - 2 tablespoon
- flour for coating the meatballs - 2 tablespoon
- salt to taste
- pepper to taste
Preparation
- Place the ground turkey, breadcrumbs, egg, grated Parmesan, 1 tablespoon chopped parsley, 1 pressed garlic clove, salt and pepper in a bowl. Mix thoroughly with your hand until combined.
- Shape the mixture into small meatballs about the size of a walnut. You should get about 20–24 pieces. Lightly coat each one in flour, shaking off the excess.
- Heat the oil in a large frying pan over medium heat. Arrange the meatballs in a single layer and fry for 6–8 minutes, turning gently, until lightly browned on all sides. They don’t need to be fully cooked inside yet; they will finish cooking in the sauce. Transfer them to a plate.
- In the same pan, add 1 pressed garlic clove and fry for about 30 seconds over low heat, until fragrant but not browned.
- Pour in the stock and cream, stirring and scraping up the browned bits from the bottom of the pan with a wooden spoon – they will add flavor to the sauce.
- Finely grate the lemon zest (only the yellow part) and add it to the sauce. Squeeze in about 2 tablespoons of lemon juice. Stir and season with salt and pepper.
- Gently return the meatballs to the sauce. Simmer over low heat for 10–12 minutes, until the meat is fully cooked through and the sauce has slightly thickened. Gently shake the pan every few minutes.
- Sprinkle with the remaining chopped parsley. Taste the sauce and, if needed, add a little more lemon juice, salt or pepper. Serve immediately.
Storage
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently over low heat, adding a splash of water or stock if the sauce has thickened too much. The meatballs can also be frozen in the sauce for up to 2–3 months; defrost overnight in the fridge before reheating.
