Ingredients
Scale
- 1 pound ground turkey (85% or 93% lean works best)
- 1/2 cup breadcrumbs
- 1 large egg, beaten
- 1/4 cup grated Parmesan cheese
- 3 tablespoons fresh parsley, finely chopped
- 5 cloves garlic, minced (divided)
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1/4 cup chicken or vegetable broth
- 1 tablespoon fresh lemon juice
Instructions
- In a large mixing bowl, combine the ground turkey, breadcrumbs, egg, Parmesan cheese, half of the minced garlic, onion powder, salt, pepper, and 1 tablespoon of parsley.
- Mix the ingredients gently with your hands until just combined. Be careful not to overwork the meat, or the meatballs will become tough.
- Scoop about a tablespoon of the mixture and roll it between your palms to form a small ball. Repeat until all the meat is used.
- Heat the olive oil in a large skillet over medium-high heat. Add the meatballs in a single layer, leaving space between them.
- Cook the meatballs for 8 to 10 minutes, turning them occasionally so they brown on all sides and reach an internal temperature of 165°F (74°C).
- Remove the meatballs from the skillet and set them aside on a plate.
- Lower the heat to medium. In the same skillet, add the butter. Once melted, add the remaining minced garlic and cook for 1 minute until fragrant.
- Whisk in the chicken broth and lemon juice. Let the sauce simmer for 2 minutes to thicken slightly.
- Add the meatballs back into the skillet. Spoon the garlic butter sauce over them and cook for another minute to heat everything through.
- Garnish with the remaining fresh parsley and serve immediately.
- Cook Time: less than thirty minutes