Lemon turkey mini meatballs

It's been close to a year since I've written a blog post. At the beginning of the year I had all kinds of ideas for the blog and I was determined to get back to it. Fast forward two months and all I can think of is surviving the school year and my trip to Florida. 

That said, I still post my culinary masterpieces to my FB page and Instagram...quick and easy. In the last few months I noticed more and more interest in my FB page and my website with regular subscriptions to the blog. It was like little nudges every once in a while to get back to doing what gave me so much joy. My first blog post was supposed to be about green mush but this weeks FB /IG post of my lemon turkey mini meatballs stirred up so much interest and requests for the recipe that I had to write it up.

I LOVE meatballs with or without sauce. I find they are a quick little energy boost packed with delicious flavor. It also helps that they are easy to make. This week I bought a pack of ground turkey (approximately a pound and a half of meat) and I remembered a recipe I had seen a few years ago on a food show in the South Pacific. The chef had used lemongrass and ginger and it always stayed with me. Seeing as I didn't have any lemongrass handy I decided to use the grated lemon rind and freshly squeezed lemon juice. It turned out even better than I expected. My husband and daughter devoured them.

The following are approximate measurements for my one bowl lemon turkey mini meatballs. 


  • 1 - 2 lbs of ground turkey
  • 1/2 cup of Italian breadcrumbs (I used Pastene) ** add more if the mix is too moist
  • 1/2 cup of parmesan (I use Kraft) 
  • 1 egg
  • 1 tbsp of Adobo ** you can substitute with 1tsp of salt and 1 tsp of pepper
  • 1 tbsp of garlic powder** you can substitute with 1 clove of fresh grated garlic
  • 1 large lemon ** grated lemon zest & juice of half the lemon
  • 1 tsp of grated ginger **optional
  • 1 tbsp of butter for browning 


ROLL INTO MINI SIZED BALLS (approximately 1 tsp)

COOK IN A BUTTERED NON-STICK SKILLET AT MEDIUM-HIGH HEAT MAKING SURE NOT TO BURN THE MEATBALLS ** once browned on all sides I covered the skillet for a few minutes to make sure they were cooked through

ENJOY! Let me know how they turned out for you 

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