Skillet Turkey Meatballs in Lemon-Garlic Tomato Sauce (30-Minute)
Golden-seared meatballs with a tender, juicy interior meet a bright tomato sauce streaked with lemon and punchy garlic—an appealing mix of crisp edges and silky sauce that clings to short pasta, polenta, or crusty bread. Quick pan work and a brief simmer build big flavor without hours at the stove.
Swap-ins and shortcuts make this adaptable: use panko or fresh breadcrumbs for binders, swap plain yogurt for part of the egg for extra moisture, or replace fresh lemon with 1 tbsp bottled lemon juice in a pinch. For a spicier edge add 1/2 tsp red pepper flakes to the sauce or fold chopped fresh herbs into the meatballs instead of dried.
Serve family-style straight from the skillet for casual weeknights, spooned over pasta for a cozy Sunday supper, or tucked into hoagie rolls with melted cheese for game-day sandwiches. Leftovers keep well refrigerated for 3 days and reheat gently on the stovetop or in a 180°C oven to maintain texture.
How to Make It
-
1
Combine ground turkey, breadcrumb, egg, parmesan cheese, half the minced garlic, minced onion, dried oregano, 1 tsp salt, and 1/4 tsp black pepper in a large bowl; mix gently until just combined and form into 16 evenly sized meatballs (about 1.5 tbsp each).
-
2
Heat 1 tbsp olive oil in a large heavy skillet over medium-high heat until shimmering; add meatballs in a single layer without crowding and brown on all sides, turning carefully, about 6–8 minutes total. Transfer browned meatballs to a plate.
-
3
Reduce heat to medium and add remaining 1 tbsp olive oil and the remaining minced garlic to the skillet; cook until fragrant, about 30 seconds.
-
4
Pour in crushed tomato and chicken broth, scraping up any browned bits from the pan; stir in lemon zest and 2 tbsp lemon juice, and season with remaining 1/2 tsp salt and 1/4 tsp black pepper.
-
5
Return meatballs to the skillet nestled into the sauce, bring to a gentle simmer, cover partially, and cook until meatballs are cooked through and sauce thickens slightly, 8–10 minutes.
-
6
Uncover, taste the sauce and adjust seasoning with more salt, pepper, or lemon juice if needed; sprinkle chopped parsley over the meatballs and simmer 1 minute to meld flavors.
-
7
Serve meatballs and sauce over cooked pasta, creamy polenta, or crusty bread and garnish with additional grated parmesan and optional lemon wedges.
Still hungry? Try one of these
Philly Cheesesteak Sandwich (30-Minute Skillet)
Sizzling skillet-seared ribeye and caramelized onions with melted provolone on toasted hoagie rolls — quick 30-minute weeknight sandwich.