Lemon Herb Meatballs
Lemon Herb Meatballs
Ingredients
For the Meatballs
- 1 pound ground turkey, lean
- 1/2 cup cottage cheese, small curd
- 1/4 cup Parmesan cheese, grated
- 1/4 cup panko breadcrumbs
- 1 egg, large
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
For Serving (Optional)
- 2 cups white rice, cooked
- 2 cups arugula, fresh
- 1/4 cup basil vinaigrette, or other green sauce
- 1 lemon, cut into wedges
- 2 tablespoons Parmesan cheese, grated, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
In a large mixing bowl, combine the ground turkey, cottage cheese, grated Parmesan cheese, panko breadcrumbs, egg, finely chopped shallot, minced garlic, chopped fresh parsley, chopped fresh basil, lemon zest, salt, and red pepper flakes.
⏱️ 5 min
- 3
Mix the ingredients thoroughly. Start with a fork or spoon, then use your hands to ensure everything is well combined without overmixing.
⏱️ 3 min
- 4
Scoop and roll the mixture into uniform meatballs, about 1 1/2 inches in diameter. Place the raw meatballs in a single layer on the prepared baking sheet, ensuring they are not touching.
⏱️ 7 min
- 5
Bake the meatballs for 20-25 minutes, or until they are golden brown and cooked through. An internal temperature of 165°F (74°C) should be reached.
⏱️ 25 min•🌡️ 400
- 6
Serve the lemon herb meatballs warm. For a complete meal, serve over a bed of white rice, topped with fresh arugula, a drizzle of basil vinaigrette, a squeeze of fresh lemon from a wedge, and an extra sprinkle of grated Parmesan cheese.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Meatballs
For the Meatballs
- 1 pound ground turkey, lean
- 1/2 cup cottage cheese, small curd
- 1/4 cup Parmesan cheese, grated
- 1/4 cup panko breadcrumbs
- 1 egg, large
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
For Serving (Optional)
- 2 cups white rice, cooked
- 2 cups arugula, fresh
- 1/4 cup basil vinaigrette, or other green sauce
- 1 lemon, cut into wedges
- 2 tablespoons Parmesan cheese, grated, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
In a large mixing bowl, combine the ground turkey, cottage cheese, grated Parmesan cheese, panko breadcrumbs, egg, finely chopped shallot, minced garlic, chopped fresh parsley, chopped fresh basil, lemon zest, salt, and red pepper flakes.
⏱️ 5 min - 3
Mix the ingredients thoroughly. Start with a fork or spoon, then use your hands to ensure everything is well combined without overmixing.
⏱️ 3 min - 4
Scoop and roll the mixture into uniform meatballs, about 1 1/2 inches in diameter. Place the raw meatballs in a single layer on the prepared baking sheet, ensuring they are not touching.
⏱️ 7 min - 5
Bake the meatballs for 20-25 minutes, or until they are golden brown and cooked through. An internal temperature of 165°F (74°C) should be reached.
⏱️ 25 min•🌡️ 400 - 6
Serve the lemon herb meatballs warm. For a complete meal, serve over a bed of white rice, topped with fresh arugula, a drizzle of basil vinaigrette, a squeeze of fresh lemon from a wedge, and an extra sprinkle of grated Parmesan cheese.
⏱️ 5 min