Meatballs in White Lemon Sauce
Serves 4
20 mins prep
10 mins cook
30 mins total
Tender meatballs are drizzled in a creamy white lemon sauce for a cozy dish that's perfectly delicious on its own or served over mashed potatoes. Ready in only 30 minutes, this comforting bowl is one you'll reach for again and again.
The Meatballs
The Sauce
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The Meatballs
Combine all the meatball ingredients in a bowl, cover with plastic wrap, and refrigerate for 30 minutes to let the mixture firm up.
Tip: depending on the ground meat, you may need to reduce the breadcrumbs. I like to start with 1/3 cup and if the meat is too "loose" to work with, gradually add more.
After 30 minutes, take it out and, with lightly oiled or wet hands, roll the mixture into 16-18 equal meatballs.
Set a pot on the stove, add the broth, and bring it to a gentle simmer. Once it’s simmering, carefully drop in the meatballs one at a time. If the temperature drops, adjust the heat to bring it back to a simmer.
Cook the meatballs until they reach 165°F (75C). With ground turkey, this usually takes about 6–8 minutes. Once cooked, remove the meatballs and place them into a bowl. Reserve 3 cups of the cooking broth for the sauce below.
The Sauce
Next, slowly pour in the warm broth, one cup at a time.
Whisk vigorously between each addition. This tempers the mixture and brings the egg–lemon base up to temperature without curdling.
Transfer the mixture to a pot and cook over medium heat, whisking constantly, until the sauce thickens. Pour the lemon sauce over the cooked meatballs, garnish with parsley, and enjoy!
