Rosemary Honey Turkey Meatballs Recipe | Yummly
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Rosemary Honey Turkey Meatballs

COOKING ON THE WEEKENDS(5)
Jessica: "These were great! Very moist and flavorful and re…" Read More
10Ingredients
40Minutes
280Calories
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Ingredients

US|METRIC
4 SERVINGS
  • 1 pound lean ground turkey
  • 1/2 cup shallots (finely chopped)
  • 1 tablespoon fresh rosemary (finely chopped)
  • 1/2 teaspoon garlic (minced)
  • 1 tablespoon dry vermouth
  • 1/4 cup breadcrumbs
  • 2 tablespoons honey
  • 3/4 teaspoon sea salt
  • freshly ground black pepper
  • olive oil (for the pan)
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    NutritionView More

    280Calories
    Sodium26% DV620mg
    Fat22% DV14g
    Protein39% DV20g
    Carbs5% DV16g
    Fiber0% DV0g
    Calories280Calories from Fat130
    % DAILY VALUE
    Total Fat14g22%
    Saturated Fat3g15%
    Trans Fat
    Cholesterol90mg30%
    Sodium620mg26%
    Potassium350mg10%
    Protein20g39%
    Calories from Fat130
    % DAILY VALUE
    Total Carbohydrate16g5%
    Dietary Fiber0g0%
    Sugars9g18%
    Vitamin A6%
    Vitamin C4%
    Calcium4%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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    Reviews(5)

    Jessica 2 years ago
    These were great! Very moist and flavorful and relatively easy for what you get!
    Joshua Chitwood 3 years ago
    Great dish. Alteration needed: steam turkey meatballs on medium low for 7 to 8 minutes after browning.
    Terri B. 3 years ago
    So delicious! I baked the meat balls instead of frying them (30 minutes at 350 degree F). They were so moist & flavorful. I will definitely be making these again & highly recommend them!
    Nina V. 4 years ago
    Best meatballs ever! Always a hit, and are even delicious without the rosemary. I also use white cooking wine and it's an excellent substitute if you don't have vermouth
    Krystal P. 4 years ago
    This was yummy, I had to stop myself from eating them so I would have some for later. Changes/Substitutions: I didn't have shallots or rosemary so I just used onions I had on hand, and fresh thyme that we grow in the kitchen. I also didn't have vermouth so I used lemon juice. I did not read the directions first since I usually make meatballs the same way so I didn't realize this a stove top recipe. I planned on baking it regardless so I threw everything together in a bowl, including the lemon juice (but not the oil). Next time I won't include the lemon juice but it still came out okay. I mixed it up by hand and used a heaping tablespoon to place it in a 12 cup muffin tin. The excess I made into a loaf. Baked it at 375 degrees for 40 minutes (a little longer for the loaf until it browned on top - ~50min). P.S. - If you're like me - "a now-and-again chef" - the thyme thing sounds fancy or advanced but my mom just planted it one day and it grows. Water it every now and again and you'd be surprised how convenient it is.

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