Description
These Honey Lemon Meatballs are juicy, flavorful, and coated in a delicious sweet and tangy sauce. Made with ground chicken or turkey, turmeric, coriander, and fresh lemon, they’re seared to perfection and simmered in a honey butter glaze. Perfect for a quick dinner or an impressive appetizer!
Ingredients
Units
Scale
For the Meatballs:
- 1 small lemon (zested and juiced)
- 1/3 cup bread crumbs
- 1 tsp ground turmeric
- 1 tsp coriander seeds, crushed
- 2 tbsp neutral oil (such as avocado oil), plus more for cooking
- 1 lb (450g) ground chicken or turkey
- 1 egg
- Salt and pepper, to taste
- 2 garlic cloves, finely grated
- 2 tbsp freshly chopped parsley (optional)
For the Honey Lemon Sauce:
-
- 2/3 cup white wine (such as Pinot Grigio) or chicken stock
- 1 small lemon, thinly sliced (1/8-inch or 3 mm)
- 1/3 cup water
- 1/4 cup (80g) honey
- 3 tbsp (45g) cold butter (vegan or dairy)
Instructions
- Prepare the Meatballs: In a medium mixing bowl, combine lemon zest and juice, breadcrumbs, turmeric, coriander, and oil. Add the ground meat, egg, salt, pepper, garlic, and parsley. Mix until well combined.
- Shape the Meatballs: Lightly wet your hands and shape the mixture into 12 meatballs, rolling them gently between your palms. Alternatively, use an ice cream scoop for uniform sizing.
- Sear the Meatballs: Heat 2 tbsp oil in a large skillet over medium heat. Add the meatballs and cook until deeply browned on one side (6–8 minutes). Flip and cook for another 4–6 minutes. Transfer to a plate.
- Deglaze the Pan: Pour the wine (or stock) into the skillet, scraping up any browned bits. Transfer the liquid to a small bowl and set aside. Carefully pat the skillet dry with a paper towel.
- Sear the Lemon Slices: Add 2 tbsp oil to the skillet. Arrange the lemon slices in a single layer and sear for 2–3 minutes until browned. Flip and cook for another minute.
- Make the Sauce: Pour in the reserved pan juices and ⅓ cup water. Squeeze any remaining lemon ends into the pan. Season with salt and bring to a simmer. Add honey and stir to combine. Reduce heat and maintain a steady simmer.
- Simmer the Meatballs: Return the meatballs to the skillet, partially cover with a lid, and simmer for 12 minutes until the sauce thickens slightly.
- Finish the Sauce: Push the meatballs to one side and gradually add the butter, one tablespoon at a time, stirring vigorously to emulsify into the sauce.
- Serve: Drizzle with extra honey and serve immediately.
Notes
- For extra flavor, use fresh turmeric instead of ground.
- If using chicken stock instead of wine, adjust seasoning accordingly.
- Serve with rice, mashed potatoes, or crusty bread to soak up the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 18g
- Sodium: 480mg
- Fat: 18 g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 120mg