Baked Lemon Rosemary Turkey Meatballs
Lean ground turkey meatballs baked with lemon zest, fresh rosemary, and chive tops, make once and enjoy over the week from fridge or freezer for a clean diabetic-friendly low-FODMAP protein snack.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Preheat oven to 200°C (400°F) and line a baking tray with parchment, brushing lightly with olive oil. In a large bowl, combine ground turkey, egg white, lemon zest, lemon juice, rosemary, chives, parsley, thyme, garlic-infused olive oil, oregano, salt, and pepper. Mix gently with hands until just combined, avoiding overworking. Scoop and roll into 12 evenly-sized meatballs, roughly 38g each, spacing them on the tray.
Bake
Bake at 200°C (400°F) for 18–20 minutes, rotating the tray once halfway through, until golden and cooked through to 74°C (165°F) internal temperature. Cool fully on the tray before handling.
Plate
Portion meatballs into 2 airtight containers or freezer bags of 6 meatballs each. Refrigerate up to 4 days or freeze up to 60 days. To reheat from fridge, warm at 180°C (350°F) for 6 minutes; from frozen, 10–12 minutes. Serve with baby carrots, cucumber sticks, or sliced bell pepper.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.