Skillet Lemon Rosemary Turkey Meatballs


1 pound lean ground turkey
1/3 cup shredded parmesan cheese
1/4 cup panko breadcrumbs or gluten-free breadcrumbs
1 egg
2 teaspoons fresh minced rosemary
Zest of a lemon
1/2 teaspoon kosher salt
Fresh ground black pepper to taste

White Wine Sauce
2 teaspoons extra virgin olive oil
1/4 cup finely chopped shallots (1-2 shallots)
1 clove minced garlic
1/2 cup dry white wine
1 cup low sodium chicken broth
Kosher salt and fresh ground black pepper to taste
1 teaspoon fresh minced rosemary
Juice of 1/2 a lemon


  1. In a large bowl whisk together the parmesan cheese, panko, egg, rosemary, lemon zest, salt and pepper.
  2. Once combined add in the ground turkey and combine everything with your hands being careful not to overwork the mixture.
  3. Form the meat mixture into approximately tablespoon sized meatballs, I got 20 meatballs out of mine.
  4. Heat a cast iron or non-stick skillet over medium-high heat, spray generously with cooking spray or add a tablespoon of oil.
  5. Add the meatballs to the hot skillet and brown on all sides until nearly cooked through, about 6-8 minutes.
  6. Remove the meatballs from the skillet onto a plate and cover them loosely with foil so they stay warm.

White Wine Sauce
  1. Turn the heat down to medium and add the 2 teaspoons of oil to the skillet, swirling to coat the bottom.
  2. Add in the shallots and cook for a minute then add in the minced garlic and cook another 30 seconds.
  3. Pour in the white wine and use a wooden spoon to scrape up any brown bits from the bottom of the skillet.
  4. Cook for about 2 minutes then add in the chicken broth.
  5. Cook the sauce until it has thickened slightly, about 4-5 minutes, then add in the rosemary.
  6. Place the meatballs back into the skillet and cook for another couple minutes, spooning the sauce over the meatballs as they finish cooking.
  7. Squeeze the juice of 1/2 of a lemon over the meatballs then serve immediately.

Original Recipes visit: Skillet Lemon Rosemary Turkey Meatballs @

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