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One-Pan Creamy Lemon Garlic Turkey Meatballs

Close-up of browned turkey meatballs simmering in a creamy lemon garlic sauce with wilted spinach.
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Make tender turkey meatballs in a single skillet, finished in a bright, creamy lemon garlic sauce. This recipe offers a quick, low-cleanup weeknight dinner.

Ingredients

Scale
  • 1 lb ground turkey
  • 1/4 cup breadcrumbs
  • 1 large egg
  • 2 cloves garlic, minced (for meatballs)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 cloves garlic, minced (for sauce)
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 cups fresh spinach

Instructions

  1. In a medium bowl, combine the ground turkey, breadcrumbs, egg, 2 minced garlic cloves, oregano, salt, and pepper. Mix gently until just combined. Do not overmix.
  2. Roll the mixture into small, uniform meatballs (about 1 inch in diameter). You should have about 16-20 meatballs.
  3. Heat the olive oil in a large, oven-safe skillet over medium-high heat. Brown the meatballs on all sides, working in batches if necessary. Remove the browned meatballs and set them aside.
  4. Reduce the heat to medium. Add the butter and the remaining 2 minced garlic cloves to the same skillet. Cook for 30 seconds until fragrant.
  5. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
  6. Stir in the heavy cream, Parmesan cheese, lemon juice, and lemon zest. Continue to simmer for 2 minutes until the sauce slightly thickens.
  7. Return the browned meatballs to the skillet. Nestle them into the sauce. Cover the skillet and let the meatballs simmer gently for 8-10 minutes, or until cooked through (internal temperature reaches 165°F).
  8. Stir in the fresh spinach during the last 2 minutes of cooking until it wilts into the sauce.
  9. Serve immediately directly from the pan.

Notes

  • Serve these meatballs over cooked orzo, rice, or pasta to soak up the extra sauce.
  • For a tangier sauce, increase the lemon juice by one teaspoon.
  • If you do not have heavy cream, you can substitute it with half-and-half, though the sauce will be slightly thinner.

Nutrition

Find it online: https://savorsensations.com/one-pan-creamy-lemon-garlic-turkey-meatballs/