Baked Turkey Meatballs in Lemon Butter Sauce: A Light and Flavorful Comfort Dish

There’s something uniquely satisfying about a warm, home-cooked meal that brings comfort without the heaviness. Baked Turkey Meatballs in Lemon Butter Sauce strike that perfect balance. Whether you’re cooking for a quiet weeknight dinner, entertaining guests with a healthier take on comfort food, or meal prepping for the week ahead, this dish will become a reliable favorite.

Inspired by Mediterranean flavors and grounded in wholesome simplicity, this recipe pairs the delicate savoriness of lean turkey with a silky, bright lemon butter sauce. It’s a light twist on traditional meatballs, perfect for those looking to enjoy bold flavor without weighing themselves down. This is a dish born from the need to nourish—fresh ingredients, straightforward prep, and results that feel like a hug in every bite.

Why You’ll Love This Recipe

  • Healthy yet comforting: Made with lean ground turkey, these meatballs are baked instead of fried, offering a lighter alternative to classic meatball recipes.

  • Bold, bright flavors: The lemon butter sauce is rich without being heavy, adding brightness that complements the turkey perfectly.

  • Meal prep friendly: These meatballs store and reheat beautifully, making them great for batch cooking.

  • Versatile serving options: Serve them over pasta, with rice, or alongside roasted vegetables for a complete meal.

Ingredients You’ll Need

For the Baked Turkey Meatballs:

  • 1 lb ground turkey (93% lean recommended)

  • 1/3 cup breadcrumbs (use panko for a lighter texture)

  • 1/4 cup grated Parmesan cheese

  • 1 egg

  • 2 cloves garlic, minced

  • 1/4 cup finely chopped parsley

  • 1/2 tsp dried oregano

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • Zest of 1 lemon

For the Lemon Butter Sauce:

  • 3 tbsp unsalted butter

  • 2 cloves garlic, minced

  • 1 cup low-sodium chicken broth

  • 1 tbsp all-purpose flour (or cornstarch for gluten-free)

  • Juice of 1 large lemon (about 2–3 tbsp)

  • 1 tbsp heavy cream (optional, for added richness)

  • Salt and pepper, to taste

  • Additional parsley and lemon slices for garnish

Step-by-Step Instructions

1. Preheat and Prep

Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.

2. Make the Meatball Mixture

In a large mixing bowl, combine the ground turkey, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, pepper, and lemon zest. Mix until just combined—avoid overmixing to keep the meatballs tender.

3. Shape and Bake

Use a cookie scoop or spoon to portion the mixture into meatballs about 1 to 1.5 inches in diameter. Roll them gently with your hands and place them evenly spaced on the prepared baking sheet.

Bake for 18–20 minutes or until the meatballs are golden on the outside and reach an internal temperature of 165°F (74°C).

4. Prepare the Lemon Butter Sauce

While the meatballs are baking, heat the butter in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.

Sprinkle the flour into the butter and whisk to form a roux. Cook for 1 minute, then slowly pour in the chicken broth, whisking constantly to prevent lumps.

Let the sauce simmer for 3–4 minutes until slightly thickened. Stir in the lemon juice and optional cream, then season with salt and pepper to taste.

5. Combine and Serve

Once the meatballs are baked, transfer them into the skillet with the lemon butter sauce. Toss gently to coat each meatball, letting them simmer for 2–3 minutes in the sauce.

Garnish with chopped parsley and lemon slices for a bright finish. Serve hot.

Serving Suggestions

These turkey meatballs are incredibly adaptable. Here are a few ways to enjoy them:

  • Over pasta: Serve with angel hair or linguine to soak up the sauce.

  • With rice or quinoa: A wholesome, protein-packed option for weeknight dinners.

  • Alongside roasted vegetables: Try with asparagus, zucchini, or broccolini.

  • As an appetizer: Serve with toothpicks and a bowl of lemon butter sauce for dipping at your next gathering.

Make-Ahead and Storage Tips

Meal Prep: Make a double batch of meatballs and refrigerate or freeze half for another day.

Refrigerator: Store cooked meatballs in an airtight container for up to 4 days.

Freezer: Freeze baked meatballs (without sauce) for up to 3 months. Reheat in the oven or stovetop and prepare fresh sauce before serving.

Reheating: Warm gently in a skillet with a splash of chicken broth to keep them moist.

Tips for Success

  • Don’t overmix the meatball mixture: This keeps the texture tender and juicy.

  • Use fresh lemon: Bottled lemon juice lacks the brightness and nuance that fresh lemons provide.

  • Let the sauce simmer: This allows it to thicken slightly and deepen in flavor.

  • Adjust to taste: Like it more lemony? Add extra zest or juice. Prefer it creamy? Add a splash more cream.

Variations to Try

Gluten-Free Version:

Use gluten-free breadcrumbs and substitute cornstarch for the flour in the sauce.

Spicy Kick:

Add 1/4 tsp red pepper flakes to the meatball mix or a dash of hot sauce to the sauce.

Cheesy Twist:

Add a cube of mozzarella in the center of each meatball before baking for a gooey surprise.

Herb Swap:

Try dill or basil instead of parsley for a different herbaceous note.

What Makes These Turkey Meatballs Special?

The heart of this dish is its balance—the light, lean turkey paired with the richness of butter and the zing of lemon creates a flavor profile that’s simultaneously comforting and refreshing. Baked instead of fried, these meatballs are healthier but never boring. The sauce, with its simplicity and elegance, elevates every bite.

Additionally, the use of lemon zest inside the meatballs adds a subtle brightness that enhances the turkey’s mild flavor, ensuring each bite is seasoned from the inside out.

Frequently Asked Questions

Can I use ground chicken instead of turkey?

Yes, ground chicken is a great substitute. Just be sure to adjust the cook time slightly, as it may vary based on the fat content.

Can I make these ahead of time?

Absolutely. The meatballs can be shaped and stored in the fridge a day in advance, then baked when ready.

Is the sauce kid-friendly?

Yes! The lemon flavor is bright but not sour, and the butter mellows it out. You can always reduce the lemon juice slightly for picky eaters.

Can I make this dairy-free?

Yes. Use dairy-free butter and omit the Parmesan and cream. The sauce will still be flavorful and silky.

Print

Baked Turkey Meatballs in Lemon Butter Sauce: A Light and Flavorful Comfort Dish

A lighter twist on classic comfort food, these baked turkey meatballs are infused with fresh herbs and lemon zest, then coated in a silky lemon butter sauce. Perfect for a healthy, flavorful dinner that’s easy enough for weeknights and elegant enough for guests.

  • Author: JACK STONE
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 lb ground turkey (93% lean)

  • 1/3 cup breadcrumbs (panko preferred)

  • 1/4 cup grated Parmesan cheese

  • 1 egg

  • 2 cloves garlic, minced

  • 1/4 cup finely chopped parsley

  • 1/2 tsp dried oregano

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • Zest of 1 lemon

For the lemon butter sauce:

  • 3 tbsp unsalted butter

  • 2 cloves garlic, minced

  • 1 tbsp all-purpose flour (or cornstarch for gluten-free)

  • 1 cup low-sodium chicken broth

  • Juice of 1 lemon (about 23 tbsp)

  • 1 tbsp heavy cream (optional)

  • Salt and pepper, to taste

  • Extra parsley and lemon slices for garnish

Instructions

  • Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

  • In a large bowl, combine ground turkey, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, pepper, and lemon zest. Mix until just combined—do not overmix.

  • Roll the mixture into 1 to 1.5-inch balls and place on the prepared baking sheet.

  • Bake for 18–20 minutes or until meatballs are cooked through and lightly golden.

  • While meatballs bake, melt butter in a skillet over medium heat. Add garlic and sauté for 30 seconds.

  • Sprinkle in flour and whisk for 1 minute to form a roux.

  • Slowly add chicken broth while whisking. Let simmer for 3–4 minutes until slightly thickened.

  • Stir in lemon juice and optional cream. Season with salt and pepper to taste.

  • Add baked meatballs to the sauce and simmer for 2–3 minutes, spooning sauce over the top.

  • Garnish with fresh parsley and lemon slices. Serve warm.

Notes

  • You can substitute ground chicken for turkey.

  • Use gluten-free breadcrumbs and cornstarch to make this recipe gluten-free.

  • The meatballs can be made ahead and frozen before or after baking.

  • Add red pepper flakes for a spicier version.

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