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One-Pan Creamy Lemon Garlic Turkey Meatballs

Close-up of One-Pan Creamy Lemon Garlic Turkey Meatballs simmering in a rich yellow sauce with wilted spinach.
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Prepare tender turkey meatballs and a rich, creamy lemon garlic sauce all in a single pan for easy cleanup.

Ingredients

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  • 1 pound ground turkey
  • 1/2 cup breadcrumbs
  • 1 large egg
  • 2 cloves garlic, minced, divided
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 cups fresh spinach

Instructions

  1. In a bowl, combine ground turkey, breadcrumbs, egg, 1 minced garlic clove, Parmesan cheese, oregano, salt, and pepper. Mix gently until just combined.
  2. Form the mixture into 1-inch meatballs. You should have about 16 to 18 meatballs.
  3. Heat olive oil in a large, oven-safe skillet over medium heat. Add the meatballs and brown them on all sides, about 5 to 7 minutes. Remove the meatballs from the skillet and set them aside.
  4. Add the remaining 1 minced garlic clove to the skillet and cook for 30 seconds until fragrant.
  5. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring the broth to a simmer.
  6. Stir in the heavy cream, lemon juice, and lemon zest. Let the sauce simmer and reduce slightly for 3 minutes.
  7. Return the browned meatballs to the skillet. Reduce the heat to low, cover the skillet, and let the meatballs simmer in the sauce for 10 minutes, or until cooked through.
  8. Stir in the fresh spinach until it wilts into the sauce. Serve immediately.

Notes

  • For extra flavor, you can add 1/2 teaspoon of dried thyme with the other seasonings.
  • Serve this dish over cooked orzo, rice, or your favorite pasta to soak up the sauce.
  • If you do not have an oven-safe skillet, you can finish the meatballs in a regular skillet by covering it tightly.

Nutrition

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