Turkey Meatballs with herbs and a light cream sauce. This recipe is savory, filled with flavor, healthy, and easy to make. You’ll want to make extra so that you have leftovers for lunch the next day!Jump to Recipe
First, Make The Ground Turkey Mixture
In a large mixing bowl, combine the ground turkey, rosemary, oregano, red pepper flakes, egg, Dijon mustard, breadcrumbs, salt and pepper
I decided to make my own “breadcrumbs” for this recipe. I don’t typically do this but I had some extra Rosemary and Olive Oil Triscuits and decided to give it a try. I put about 5 crackers into my spice grinder and blended it up. It was the perfect amount of bread crumbs to hold the turkey mixture together and it added some extra flavor! I’d definitely do this again if I don’t have regular breadcrumbs on hand.
Mix to Combine
But don’t over mix! You can use your hands to mush all of the ingredients together. It should look similar to the picture below.
Heat Up Your Pan
I use a large stainless steel pan for this recipe. You’ll want to use a pan that you can easily transfer to the oven to finish off the meatballs with the sauce.
Form Your Meatballs
I use my hands for this part. You can also use a spoon or some kind of scoop to form the meatballs.
Once the pan is nice and hot, add your meatballs. I got about 12 pretty large sized meatballs from this mixture and they all fit in the pan perfectly.
At this point (or before this), you should preheat your oven to 350.
Cook Until Brown On Each Side
Let the meatballs cook for about 5 minutes on each side, flipping them only once.
While They’re Sizzling, Prepare For The Sauce (optional)
The sauce for this dish is not a necessity if you don’t want it – the meatballs are AWESOME on their own.
If you do want to include the sauce, chop up the onions and garlic. I give them a rough chop. I like having larger pieces of garlic. If you don’t like the texture, you can used minced garlic or chop it finely.
Add To The Pan
When your meatballs are almost done sizzling, add the onions to the pan. Let them saute for a minute or two.
Add in the garlic, white wine, half & half, and chicken broth.
Next, Squeeze a lemon over the meatballs just before adding to the oven.
Add the entire pan to a pre-heated oven. This is where the meatballs will finish cooking and the sauce will simmer!
Leave the pan in the oven for about 15-20 minutes.
If you want, add some shredded Parmesan cheese on top of the meatballs for the last 3-4 minutes.
Time To Eat!
Once they’re finished in the oven, this dish is ready to eat!
Healthy Turkey Meatballs
For The Meatballs
- 1 lb Ground Turkey
- 1 Egg
- 2 tbsp Dried Rosemary
- 2 tbsp Dried Oregano
- 1 tbsp Dijon Mustard
- 1/4 Cup Breadcrumbs
- Salt & Pepper
- 1 tsp Red Pepper Flakes
For The Sauce
- 1/2 Medium Onion
- 10 Garlic Gloves
- 1/4 cup White Wine
- 1/4 cup Chicken Broth
- 1/4 cup Half & Half
- 1 Lemon
- Combine all ingredients for the meatballs in a large mixing bowl. Mix with hands or large spoon.
- Heat a large pan with a drizzle of olive oil. Preheat oven to 350.
- Form meatballs and add them to the heated pan.
- Cook each side for about 5 minutes until brown.
- Chop onions and garlic. Add to pan with meatballs.
- Add in white wine and bring to a light boil
- Turn down heat to medium and add chicken broth and half & half
- Add entire pan to the preheated over and cook for 15-20 minutes.