Turkey Meatballs With Lemon Sauce Recipes

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TURKEY MEATBALLS WITH LEMON SAUCE



Turkey Meatballs With Lemon Sauce image

Make and share this Turkey Meatballs With Lemon Sauce recipe from Food.com.

Provided by SweetySJD

Categories     Poultry

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

1 egg, beaten
1/4 cup all-bran cereal
1 teaspoon Worcestershire sauce
1/2 teaspoon lemon peel, grated
1 lb lean ground turkey
2 cups chicken broth
2 tablespoons cornstarch
1/2 cup plain fat-free yogurt
2 teaspoons lemon juice
1 small carrot, shredded
1 green onion, sliced
4 cups cooked egg noodles, hot

Steps:

  • In a large bowl, combine egg, cereal, Worcestershire and lemon peel.
  • Crumble turkey over mixture; mix until well combined.
  • Shape into 20 meatballs.
  • In a large skillet coated with nonstick spray, brown meatballs.
  • Add broth; bring to a boil.
  • Reduce heat, cover and simmer 5-8 minutes or until turkey is no longer pink.
  • Remove meatballs and keep warm.
  • Combine the cornstarch, yogurt and lemon juice until smooth.
  • Gradually stir into juices in pan.
  • Bring to a boil; cook and stir until thickened, about 2 minutes.
  • Stir in carrot and onion; heat through.
  • Serve meatballs and sauce over noodles.

Nutrition Facts : Calories 477.5, Fat 14.9, SaturatedFat 3.9, Cholesterol 189.5, Sodium 569.9, Carbohydrate 51.6, Fiber 3.5, Sugar 4.9, Protein 33.5

TURKEY MEATBALLS WITH LEMON SAUCE



Turkey Meatballs with Lemon Sauce image

"This is a delightful way to prepare ground turkey," relates Sally Livingstone of Lancaster, New Hampshire. "Add a crisp green salad to round out the meat."

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 12

1 egg, beaten
1/4 cup All-Bran
1 teaspoon Worcestershire sauce
1/2 teaspoon grated lemon zest
1 pound lean ground turkey
2 cups chicken broth
2 tablespoons cornstarch
1/2 cup fat-free plain yogurt
2 teaspoons lemon juice
1 small carrot, shredded
1 green onion, sliced
4 cups hot cooked noodles

Steps:

  • In a large bowl, combine the egg, bran, Worcestershire sauce and lemon zest. Crumble turkey over mixture; mix well. Shape into 20 meatballs. , In a large nonstick skillet coated with cooking spray, brown meatballs. Add broth; bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until turkey is no longer pink. Remove meatballs and keep warm. , Combine the cornstarch, yogurt and lemon juice until smooth; gradually stir into cooking juices. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Stir in carrot and onion; heat through. Serve over meatballs and noodles.

Nutrition Facts :

TURKEY MEATBALLS IN TOMATO SAUCE



Turkey Meatballs in Tomato Sauce image

Provided by Nigella Lawson : Food Network

Number Of Ingredients 15

1 onion, peeled
1 celery stalk
2 tablespoons garlic flavoured oil
1 teaspoon dried thyme
2 x 14 ounce cans diced plus approx. 3 1/3 cups (2 full cans) water
1 teaspoon sugar
1 teaspoon kosher salt flakes or 1/2 teaspoon table salt
Pepper, to taste
1 pound ground turkey
1 egg
3 tablespoons breadcrumbs
3 tablespoons grated Parmesan
2 tablespoons of finely chopped onion and celery (from the tomato sauce ingredients above)
1 teaspoon Worcestershire sauce (such as Lea and Perrins)
1/2 teaspoon dried thyme

Steps:

  • Put the peeled onion and celery into a processor and blitz to a mush. Or you can chop as finely as humanly possible by hand. Reserve 2 tablespoons for the meatball mixture.
  • Warm the garlic flavoured oil in a heavy saucepan or Dutch oven, add the onion and celery mixture, along with the thyme, and cook at moderate to low heat, stirring every now and again, for about 10 minutes.
  • Add the cans of tomato, filling up each empty can with water to add to the pan. Season with the sugar, salt and pepper, stir and then leave to come to a bubble, and then turn down to let it simmer gently while you get on with the meatballs.
  • Put all the ingredients for the meatballs, including the reserved chopped onion and celery, and salt according to preference, into a large bowl and mix together, gently, with your hands, wearing disposable vinyl gloves if you feel so inclined. Don't over-mix, as that will make the meatballs dense-textured and heavy.
  • When all the meatball ingredients are not too officiously amalgamated, start rolling. The easiest way really to do this is to pinch out an amount about the size of a generously heaped teaspoon and roll into a bowl between the palms of your hands. Put the meatballs on a baking tray, lined with baking parchment or greaseproof paper, as you go. You should get about 50 little meatballs.
  • Drop these gently into the simmering sauce; I try and let these fall in concentric circles working around the pan from the outside edge inwards, in only the vaguest of fashions.
  • Let the meatballs cook for 30 minutes, until cooked through. Serve with rice or pasta or however you so please.

CAROLYN'S MEATBALLS IN LEMON SAUCE



Carolyn's Meatballs in Lemon Sauce image

This recipe given to me by my mom over 20 years ago is not the usual cream-lemon sauce, but is a beef based sauce with a slight tangy flavor that compliments the meatballs and goes well with steamed white rice.

Provided by bshemyshua

Categories     White Rice

Time 33m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 egg, beaten
1 1/2 lbs ground beef
1 cup fresh breadcrumb
1 1/2 teaspoons salt
1/4 teaspoon pepper
3 cups boiling beef broth (made from boullion cubes is acceptable)
3 tablespoons flour, blended with
1/2 cup water
1 tablespoon lemon juice

Steps:

  • Combine beaten egg, ground beef, bread crumbs, salt and pepper in a large bowl and form into 24 large meatballs.
  • Bring beef broth to a boil, then add meatballs. Lower heat and poach gently for 15 minutes.
  • Whisk to smooth 3 TBLS. flour and 1/2 cup of water.
  • Remove meatballs to a heated dish and skim any fat from broth.
  • Slowly stir flour mixture in to simmering broth and stir with a whisk until sauce thickens.(sauce will be thin).
  • Add lemon juice to sauce and return meatballs to the sauce. Simmer 5 minutes before serving.

Nutrition Facts : Calories 523.4, Fat 28.8, SaturatedFat 10.7, Cholesterol 169.1, Sodium 1630, Carbohydrate 24.4, Fiber 1.4, Sugar 1.9, Protein 38.9

POACHED MEATBALLS IN LEMON SAUCE



Poached Meatballs in Lemon Sauce image

I discovered this among my collection of Southern recipes, and when I fixed these meatballs for my husband, there wasn't one left! The lemon sauce gives a nice tang to the taste buds.-Taj Renee Brown, San Antonio, Texas

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11

1/2 cup seasoned bread crumbs
1 large egg, beaten
1/2 teaspoon salt
1 teaspoon grated lemon zest
1 pound ground beef
2-1/4 cups water, divided
2 teaspoons beef bouillon granules
2 teaspoons cornstarch
2 tablespoons lemon juice
2 large egg yolks
Cooked rice

Steps:

  • In a bowl, combine bread crumbs, egg, salt and lemon zest. Add ground beef; mix well. Shape into 12 meatballs, about 1-1/2 in. in diameter; set aside. , In a saucepan, bring 2 cups water to a boil; add bouillon and stir to dissolve. Gently drop meatballs into broth. Reduce heat and simmer for 10 minutes or until the meatballs are no longer pink; remove to a warm bowl. , Combine cornstarch and remaining water; stir into broth. Add lemon juice; cook and stir until thickened. Stir a small amount of broth into egg yolks; blend well. Return to saucepan and heat through. Serve sauce over meatballs.

Nutrition Facts : Calories 291 calories, Fat 15g fat (6g saturated fat), Cholesterol 215mg cholesterol, Sodium 1036mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.

MEATBALLS IN LEMON CAPER SAUCE



Meatballs in Lemon Caper Sauce image

Categories     Beef     Appetizer     Quick & Easy     Lemon     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 2

Number Of Ingredients 15

3 tablespoons fresh white bread crumbs
1 large egg, beaten lightly
1 tablespoon minced onion
3 teaspoons drained bottled capers
6 ounces ground chuck
1/2 cup plus 1 teaspoon water
1/2 cup beef broth
2 teaspoons fresh lemon juice
1 bay leaf
a 2-by 1/2-inch strip of lemon zest, removed with a vegetable peeler, plus 1/4 teaspoon grated lemon zest
1/2 teaspoon mixed pickling spice
1 teaspoon cornstarch
2 tablespoons sour cream
1 tablespoon chopped fresh parsley leaves
cooked egg noodles or rice as an accompaniment if desired

Steps:

  • In a bowl stir together the bread crumbs, the egg, the onion, 2 teaspoons of the capers, minced, and salt and pepper to taste, add the beef, combine the mixture gently but thoroughly (do not over mix). Form the beef mixture into small meatballs, about 1 inch in diameter.
  • In a flameproof casserole just large enough to hold the meatballs in one layer simmer 1/2 cup of the water, the broth, and lemon juice with the bay leaf, the zest strip, and the pickling spice, covered, for 10 minutes, add the meatballs, and cook them, covered, at a gentle simmer for 20 minutes. Transfer the meatballs with a slotted spoon to a plate and keep them warm. In a small bowl stir together the remaining 1 teaspoon water and the cornstarch, stir the cornstarch mixture into the broth mixture, and boil the sauce, stirring until it is thickened. Remove the casserole from the heat and stir in the sour cream, the remaining 1 teaspoon capers, the grated zest, and 2 teaspoons of the parsley, stirring until the sauce is combined. Return the meatballs to the casserole and cook the mixture over low heat, stirring, for 1 minute. Discard the bay leaf and the zest strip and serve the meatballs and sauce, sprinkled with the remaining 1 teaspoon parsley, over the noodles.

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