Ingredients
- 1 medium onion, diced
- 2 large cloves garlic, crushed
- 2 teaspoons lemon zest
- 2 tablespoons fresh rosemary
- 1 pound 93%-lean ground turkey
- 3/4 cup whole wheat breadcrumbs
- 1/4 cup Parmesan cheese
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup whole-wheat flour
- 2 teaspoons olive oil
- 2 1/4 cups low-sodium chicken broth
- 4 teaspoons fresh lemon juice
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Instructions
- In a food processor, pulse onion, garlic, lemon zest and half of the rosemary until finely chopped.
- Combine mixture with turkey, breadcrumbs, cheese, salt and pepper. Shape the mixture into 12 2-tablespoon meatball. Roll lightly in flour to coat and save remaining flour.
- Heat oil in a large, nonstick skillet over medium heat. Add meatballs and cook until brown, 3 to 5 minutes. Transfer to a plate.
- Add 1/4 cup of broth to the skillet, increase heat to medium-high and cook until almost evaporated, scraping in browned bits. Add remaining broth and bring to a boil. Reduce to a simmer and return the meatballs to the pan, along with the remaining rosemary. Cover and simmer until the meatballs are cooked through, 8 to 10 minutes. Remove the meatballs to a serving bowl.
- Bring the sauce to a boil and cook until reduced to 1 cup. Whisk lemon juice and 1 tablespoon of the reserved flour in a small bowl. Whisking vigorously, add the flour mixture to the sauce. Simmer, whisking, until slightly thickened. Strain the sauce through a fine-mesh sieve and serve over the meatballs.