Lemon Herb Turkey Meatballs
From The Kitchen
A Set-the-Week staple — make once, eat all week.
A tender, herby protein that earns its place in the weekly prep. Bake a batch on Sunday and they carry you all week — over a grain, tucked into greens, simmered in marinara, or speared with a little tzatziki.
Ingredients
- 1 lb ground turkey thigh (dark meat — far juicier than breast)
- 1 egg
- ⅓ cup breadcrumbs (or almond flour)
- ¼ cup grated Parmesan
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried oregano
- Zest of ½ lemon
- ½ teaspoon sea salt
- Freshly ground black pepper
- Olive oil, for the pan
Method
- Heat the oven to 400°F and line a sheet pan with parchment.
- In a bowl, combine all the ingredients and mix gently with your hands — just until it comes together. Overmixing makes them tough.
- Roll into about 20 meatballs, roughly 1½ inches each, and set them on the pan with a little space between.
- Bake 18 to 20 minutes, until cooked through and golden. Or pan-sear in a little olive oil, turning, until browned all over.
- Cool completely before storing.
Gina's tip
Use ground turkey thigh, not breast — the dark meat is what keeps these juicy, where lean breast bakes up dry. Even so, mix gently and don't overbake; the Parmesan and lemon zest add moisture and brightness too. They freeze beautifully — make a double batch.
Make it saucy
For a whole different feel, warm the meatballs through in a pan of fresh marinara, then pile them over baked spaghetti squash — comfort food, the clean way. That's the whole point of prepping components: the same meatballs become three different dinners.
I hope this one finds a place in your kitchen as it has in mine. Enjoy!
— Gina