Ingredients
The Meatballs
- 1 lb (450 grams) ground turkey
- 1 egg
- 2 tbsp grated onion, or very finely minced
- ⅔ cup Italian breadcrumbs (homemade or store-bought)
- 1 tsp salt
- ½ tsp garlic powder
- ¼ tsp black pepper
- 5 cups broth of choice (chicken or vegetable) for poaching
The Sauce
- 4 tablespoons plain yogurt (whole, Greek, or skyr)
- 2 egg yolks
- Zest of 1 lemon
- 3 tablespoons all-purpose flour (or gluten-free flour if needed)
- 3 cups chicken or vegetable broth (reserved from poaching meatballs)
- Salt and pepper, to taste
Instructions
- Prepare the Meatball Mixture: In a bowl, combine ground turkey, egg, grated onion, Italian breadcrumbs, salt, garlic powder, and black pepper. Cover with plastic wrap and refrigerate for 30 minutes to let the mixture firm up.
- Form the Meatballs: After chilling, with lightly oiled or wet hands, roll the mixture into 16-18 equal-sized meatballs. If the mixture is too loose, add more breadcrumbs gradually.
- Poach the Meatballs: Set a pot on the stove and bring 5 cups of broth to a gentle simmer. Carefully drop in the meatballs one at a time, maintaining a gentle simmer (adjust heat as needed). Cook until meatballs reach 165°F (75°C), about 6-8 minutes. Remove meatballs and reserve 3 cups of the broth for the sauce.
- Make the Lemon Sauce Base: In a bowl, whisk the yogurt until smooth. Add the egg yolks and lemon zest, whisking again to combine. Add the flour and mix until completely smooth.
- Temper the Sauce: Slowly pour in the warm reserved broth, one cup at a time, whisking vigorously between each addition to prevent curdling and bring the mixture to temperature.
- Cook the Sauce: Transfer the mixture to a pot and cook over medium heat while whisking constantly until the sauce thickens to a creamy consistency.
- Combine and Serve: Pour the finished lemon sauce over the cooked meatballs. Garnish with chopped fresh parsley and serve immediately. Enjoy on its own or over mashed potatoes.
Notes
- Protein alternatives: Use ground chicken or lean pork instead of turkey for different flavors.
- Breadcrumbs: Homemade Italian breadcrumbs add great flavor, but store-bought breadcrumbs enhanced with grated parmesan and fresh herbs also work well.
- Yogurt alternatives: Whole plain yogurt is preferred, but skyr, Greek yogurt, or dairy-free options like almond, coconut, or soy yogurt can be used.
- Gluten-free option: Substitute gluten-free breadcrumbs and flour to make this recipe Celiac-friendly without sacrificing texture or taste.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Fat
