©2018 by Emily Ranucci

  • Emily Ranucci, MS, RD

Lemon- Rosemary Meatballs | Gluten Free, Dairy Free

A lean turkey alternative to standard meatballs, without sacrificing delicious, dimensional flavor. Simple, fresh ingredients make this an easy, nutritious week night meal option.

As a woody herb, Rosemary pairs best with hearty ingredients such as meat, poultry and potatoes. It also flavors well with garlic, onion and lemon. So, dare I say the this recipe is Rosemary perfection!


Traditionally, meatballs contain some kind of breadcrumbs. An easy ingredient swap for rolled oats not only makes this a gluten free alternative, but provides a tender, formed product.

To maximize flavor and texture, first brown the formed meat balls on the stovetop, then complete the cooking process in the oven. The most efficient way to do this? A cast iron pan! If you don't have one, simply brown the meatballs in a pan then transfer them to a casserole dish to bake.

Don't have fresh Rosemary? No problem! For every 1 tbsp fresh rosemary, you can swap in 1 tsp dried rosemary.

And there you have it! A freshly flavored and nutrient pack option for your next dinner recipe!



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Lemon Rosemary Meatballs

Makes: 5 servings


Ingredients:

  • 1 lb 93% ground turkey

  • 3/4 cup rolled oats

  • 1 medium onion, chopped

  • 2 tbsp minced garlic

  • 2 tbsp fresh rosemary, chopped*

  • 2 tsp lemon zest

  • 1 egg

  • 1 tsp ground pepper

  • 3/4 tsp Himalayan pink sea salt

  • 2 tbsp avocado oil


Directions:

  1. Preheat the oven to 400ºF.

  2. In a large bowl, mix together all ingredients except for the avocado oil.

  3. Form mixture into 1.5-2 inch diameter balls, while heating avocado oil on the pan over medium/ high heat.

  4. Place meatballs on heated pan. Cook for 3- 4 minutes, until browned, then flip to brown the opposite side.

  5. Complete the cooking process by transferring the pan into the oven. If not using a cast iron pan, transfer the browned meatballs into an oven safe dish before putting in the oven.

  6. Cook for 10 minutes, until cooked through complete (165ºF internal temp).

  7. Serve immediately or refrigerate in air tight container for up to 5 days. Alternatively freeze for up to 4 months.


NOTES:

* If you don't have 2tbsp fresh rosemary, swap for 2 tsp dried rosemary.