Lemon Glazed Turkey Meatballs

By • August 11, 2010 • 22 Comments


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Author Notes: Inspired by flavors I love, these meatballs are initially browned and crisped on the outside, then baked with a sweet & tangy lemon glaze. So versatile, shape them large for a dinner or small Hors d' Oeuvre size, and serve with a toothpick; either way they are delicious if you ♥ lemon!lapadia

Makes 16 medium meatballs or 32 cocktail size

MEATBALL INGREDIENTS – Preheat oven to 350 degrees

  • 1 tablespoon grated fresh ginger
  • 1/3 cup shredded carrot
  • 1/3 cup chopped green onion
  • 2 tablespoons parsley
  • 2 cloves smashed garlic
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon salt
  • 1 oz. fresh bread cubes
  • 1/4 teaspoon toasted sesame oil
  • 1 egg white lightly beaten
  • 1 lb. of ground turkey (or a ground meat of your choice)
  • Safflower oil for frying
  • Vermouth to deglaze
  • Toasted sesame seeds to garnish

INSTRUCTIONS

  1. Preheat oven - 350 degrees.
  2. In a large bowl add the turkey and egg white; set aside.
  3. In the bowl of a food processor, pulse the ginger, carrot, onion, parsley, garlic, red pepper flakes, salt, bread cubes and sesame oil a few times to mince and incorporate. Add to the turkey mixture, toss to combine. Gently shape into 16 medium size balls or 32 cocktail size.
  4. In a 12-14 inch oven proof skillet, heat the oil over medium high heat. Working in batches, if needed, add the meatballs and cook until brown on the bottom, about 2 minutes. Turn the meatballs over and brown the other side. Place the balls on paper towels to soak up some oil, deglaze the skillet with vermouth and add the meatballs back, place in the preheated oven to bake for 15 minutes.
  5. In the meantime, make the lemon glaze (adapted from a Martin Yan recipe): In a sauce pan, whisk together 6 tbls. honey, 2 tbls. plum sauce, zest from one lemon, ¼ cup fresh lemon juice, its pulp and salt to your taste. Bring to a boil over medium heat; add ½ tsp. cornstarch dissolved in 1 tbl. water and cook, stirring until sauce boils and thickens.
  6. After the meatballs have cooked for 15 minutes, pour the lemon glaze over the top, coat all sides. Bake another 15-20 minutes, baste halfway through.
  7. Remove from the oven, baste, garnish with sesame seeds.

Tags: Entrees

Comments (22) Questions (0)

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Phoenix

about 3 years ago Phoenix Helix

When I told my husband I was making turkey meatballs, he laughed & said, why? It was fun to see the look on his face when he took his first bite. He said he's never had ground turkey that flavorful. Thank you for this recipe. It's definitely a keeper! Since I was serving it over angelhair pasta, I chose not to thicken the sauce. I just whisked together the syrup ingredients (subbing mango chutney for the plum sauce) & poured it over the meatballs. When the meatballs were cooked, I poured the leftover liquid over the pasta. Voila - dinner served. I'm planning on trying your turkey burger variation next time though, and for that I will thicken the sauce. Do you top the burgers with anything, or are they flavorful enough that all they need is the bun?

Massimo's_deck_reflection_10_27_13

about 3 years ago lapadia

Hi BlissfulBaker! I am thrilled you and your husband liked my recipe. Subbing the mango sounds great, really any sweet sauce will do. When we have done the burger variation, I don't make the lemon sauce, we just bbq them and used all the condiments (of choice) we use for a ground beef burger. I also like to put them on my homemade slider buns - recipe onsite. BUT...you gave me a great idea to thicken the sauce and make the burger...I will try that next time and try a coleslaw mix on it...yum! Glad you liked and thanks for your idea :)

Phoenix

about 3 years ago Phoenix Helix

Lemon & ginger are 2 of my favorite flavors, so this is on my list to try. Regarding the sauce, is there enough leftover to flavor the rice, or do you recommend doubling the sauce, or pre-flavoring the rice in another way?

Massimo's_deck_reflection_10_27_13

about 3 years ago lapadia

Hi and Happy St. Pat's! There is enough sauce for rice, I recall keeping a small leftover container of it in the refridgerator and having seconds. Enjoy! (ps - I have also made bbq slider-sized burgers with this turkey ingredient combo, and they were gobbled up by everybody, even the people who were skeptical of a turkey burger..who went back for seconds!)

Phoenix

about 3 years ago Phoenix Helix

Thanks for your quick reply! This will be on the menu soon.

Dsc_0048b

over 3 years ago healthierkitchen

Saved! Looks great.

Massimo's_deck_reflection_10_27_13

over 3 years ago lapadia

Thanks healthierkitchen, enjoy!

Stringio

over 3 years ago testkitchenette

Sounds so delicious!

Massimo's_deck_reflection_10_27_13

over 3 years ago lapadia

Delicious is exactly what everyone at the dinner table thought...thanks!

Dsc_0675-x2a

over 3 years ago Sagegreen

Lovely!

Massimo's_deck_reflection_10_27_13

over 3 years ago lapadia

Thanks Sagegreen!

Tomato_harvest

over 3 years ago DigNDine

Mmmmmm...sounds delicious! I will have to try this one.

Massimo's_deck_reflection_10_27_13

over 3 years ago lapadia

Thanks DigNDine, let me know how you liked it!

Newliztoqueicon-2

over 3 years ago Lizthechef

This has been added to my Meyer lemon recipes is an instant!!

Massimo's_deck_reflection_10_27_13

over 3 years ago lapadia

OH! Meyer lemon would be fantastic to use with this glaze. Thanks and enjoy when you make it!

Newliztoqueicon-2

over 3 years ago Lizthechef

whoops - forgot the "thumbs up" - definitely trying this.

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over 3 years ago aargersi

Abbie is a trusted source on General Cooking.

I ♥ lemon too! Yum!!!

Massimo's_deck_reflection_10_27_13

over 3 years ago lapadia

What would the world be like without lemon? Thanks aargersi!

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over 3 years ago dymnyno

lemon and lamb are a delicious combo...a classic!

Massimo's_deck_reflection_10_27_13

over 3 years ago lapadia

Yes, this recipe is excellent with many ground meats!

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

I love lemon, too--this sounds so interesting!

Massimo's_deck_reflection_10_27_13

over 3 years ago lapadia

Thanks, and pretty tasty too!