Baked Rosemary Lemon Turkey Meatballs

In the oven, ready to start baking.

Here's a recipe for some meatballs I have been making lately and really enjoying. They are very versatile and can be frozen for a quick meal later!

Serve plain or with a sauce such as hollandaise or a cream sauce like Ikea’s Graddsas sauce (which I used today). You may also use these meatballs in pasta dishes such as spaghetti.

Rosemary Lemon Turkey Meatballs

16 oz. (450 grams) ground turkey meat
1 1/2 cups panko (Japanese bread crumbs)
1 large egg, lightly beaten
1 garlic clove, minced
1 1/2 tsp. chopped fresh rosemary (or 1 tsp. dried rosemary)
1 tbs. lemon zest, plus
1 tbs. fresh lemon juice
Coarsely ground salt and pepper
Olive oil spray

In a large bowl mix turkey meat, panko, egg, garlic, rosemary, lemon zest & juice, salt and pepper (add salt and pepper according to your taste, I use about 1/2 tsp or so of each, maybe alittle more of the salt).

Mix just until combined (do not over-mix). Using your hands works best.

Roll into balls (sized about 1 ½ inches/3.5cm around). Place, slightly apart, on baking sheet (use one with edges so juices don’t mess up your oven while cooking). You can line the baking sheet/dish/pan with aluminum foil or a Silpat mat if you like.

Spray very lightly with olive oil (I use a refillable oil sprayer from Williams-Sonoma, click here to buy online) and bake in the oven at 180 C/ 350 F for about 20- 25 minutes.

All the ingredients, ready to mix together.

I have a handy spout that screws into a fresh lemon, just squeeze the lemon and pour the fresh juice out, keeps the seeds out of the juice too!