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4.2 from 30 votes

Skillet Lemon Rosemary Turkey Meatballs

Lean and full of fresh lemon and rosemary flavors. These Skillet Lemon Rosemary Turkey Meatballs simmered in a white wine sauce make a delicious and healthy weeknight dinner!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 339 kcal
Course: Dinner
Cuisine: American

Ingredients

Meatballs
  • 1 tablespoons olive oil
  • 1 pound lean ground turkey
  • 1/3 cup shredded Parmesan cheese
  • 1/4 cup Panko bread crumbs
  • 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 olive oil
  • 1/4 cup finely chopped shallot
  • 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
  • 2 tablespoons fresh lemon juice

Instructions

Meatballs
    Cup of Yum
  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.

Nutrition Information

Calories 339kcal (17%) Carbohydrates 10g (3%) Protein 42g (84%) Fat 13g (20%) Saturated Fat 3g (15%) Polyunsaturated Fat 8g Cholesterol 132mg (44%) Sodium 272mg (11%) Fiber 1g (4%) Sugar 2g (4%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 339

% Daily Value*

Calories 339kcal 17%
Carbohydrates 10g 3%
Protein 42g 84%
Fat 13g 20%
Saturated Fat 3g 15%
Polyunsaturated Fat 8g 47%
Cholesterol 132mg 44%
Sodium 272mg 11%
Fiber 1g 4%
Sugar 2g 4%

* Percent Daily Values are based on a 2,000 calorie diet.