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One-Pan Creamy Lemon Garlic Turkey Meatballs

Close-up of browned One-Pan Creamy Lemon Garlic Turkey Meatballs simmering in a rich, yellow cream sauce with spinach.
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Make tender turkey meatballs and a rich, zesty lemon garlic cream sauce all in one skillet for easy cleanup.

Ingredients

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  • 1 lb ground turkey
  • 1/4 cup breadcrumbs
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh parsley, chopped
  • 2 cups fresh spinach

Instructions

  1. In a medium bowl, gently combine the ground turkey, breadcrumbs, egg, minced garlic, oregano, salt, and pepper. Do not overmix.
  2. Roll the mixture into small, uniform meatballs (about 1 inch diameter). You should have about 18-20 meatballs.
  3. Heat the olive oil in a large, oven-safe skillet over medium-high heat.
  4. Carefully place the meatballs in the hot skillet in a single layer. Brown them on all sides, turning as needed, about 5 to 7 minutes. They do not need to be cooked through yet.
  5. Pour the chicken broth, lemon juice, and lemon zest into the skillet around the meatballs. Bring the liquid to a simmer.
  6. Reduce the heat to medium-low, cover the skillet, and let the meatballs cook for 8 minutes, or until cooked through (internal temperature reaches 165°F).
  7. Remove the lid. Stir in the heavy cream. Let the sauce simmer gently for 2 minutes until it thickens slightly.
  8. Stir in the fresh spinach until it wilts into the sauce.
  9. Sprinkle with fresh parsley before serving.

Notes

  • Serve these meatballs over cooked orzo, rice, or mashed potatoes to absorb the sauce.
  • For extra garlic flavor, add one more clove of minced garlic when you add the broth.
  • If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir it into the simmering cream mixture.

Nutrition

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