Quick Summary
These Lemon Herb Meatballs are light, juicy, and bursting with fresh flavor thanks to lemon zest, herbs, and a secret ingredient that keeps them tender. Made with ground turkey or chicken, they’re easy to prep, baked in the oven, and perfect for weeknight dinners, meal prep, or build-your-own bowls with rice, greens, and a drizzle of basil vinaigrette.
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Bright, Juicy, and Herby: Meet Your New Favorite Meatballs
If you’re looking for an easy recipe that’s flavorful, family-friendly, and packed with protein, these lemon herb meatballs are exactly what you need.
Tender and juicy, with a lightly crisp exterior and a soft, creamy interior from a touch of cottage cheese, they’re bursting with fresh herbs, a hint of garlic, and bright lemon zest. A little Parmesan adds subtle richness, rounding out the flavors in every bite.
The meatballs are incredibly versatile too. I love serving them in a bowl with rice, peppery arugula, a drizzle of basil vinaigrette, and a sprinkle of Parmesan, but they’re just as tasty alongside roasted vegetables, tossed with pasta, or on top of a hearty salad for lunch or dinner.
The meatballs are freezer-friendly, so you can bake a big batch and keep extras on hand for busy nights or quick lunches. Just reheat and they taste just as fresh as the day you made them.
Once you try them, they’ll become a go-to in your kitchen!
Ingredients (with Helpful Notes)
- Ground turkey (or ground chicken): Lean but still flavorful; both work beautifully in this recipe. Ground beef works too!
- Panko breadcrumbs: Keep the meatballs light and tender. Regular breadcrumbs work in a pinch, but panko gives the best texture.
- Cottage cheese: The secret ingredient! It melts into the mixture and keeps the meatballs incredibly moist.
- Parmesan cheese: Adds salty, savory depth—use freshly grated for the best flavor.
- Egg: Helps bind everything together without making the meatballs dense.
- Shallot & garlic: Softer and sweeter than onion, perfect for these delicate meatballs.
- Fresh parsley & basil: Fresh herbs are key here, they bring the lemony flavor to life.
- Lemon zest: Adds brightness without overpowering the meatballs.
- Kosher salt & crushed red pepper flakes: Season well and adjust the heat to your liking.
Tips for Making Meatballs
- Line the pan with parchment for easy cleanup and no sticking!
- Don’t overmix. Use your hands and mix just until everything is combined. Overmixing leads to tough meatballs.
- Use a scoop. An ice cream scoop or large cookie scoop keeps the meatballs uniform so they cook evenly.
- Give them space. Don’t crowd the baking sheet. Meatballs need a little room for the heat to circulate so they cook evenly.
- Flip halfway through baking. This helps them brown nicely on both sides.
- Optional broil for color. If you like a bit more browning, broil for 1–2 minutes at the end, just watch carefully!
- Rest briefly before serving. Letting the meatballs sit for 2–3 minutes after baking helps the juices redistribute.
How to Serve Lemon Herb Meatballs
These meatballs are incredibly versatile. Here are some of my favorite ways to serve them:
How to Store & Reheat
- Refrigerator: Store cooked meatballs in an airtight container for up to 4 days.
- Freezer: Freeze fully cooked meatballs on a baking sheet, then transfer to a freezer-safe bag or container for up to 3 months.
- Reheating: Warm in the microwave, oven, air fryer, or a skillet until heated through.
Lemon Herb Meatballs
Tender baked lemon herb meatballs made with ground turkey, fresh herbs, and lemon zest. Light, flavorful, and perfect for bowls, salads, or easy weeknight dinners.
For the meatballs:
- 1 lb ground turkey, or ground chicken
- 3/4 cup panko
- 1/4 cup cottage cheese
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1 shallot, minced
- 3 cloves garlic, minced
- 2 tablespoons finely chopped parsley
- 2 tablespoons finely chopped basil
- Zest of 1 lemon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper flakes
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Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper and set aside.
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In a large bowl, combine the ground turkey, panko, cottage cheese, Parmesan cheese, egg, shallot, garlic, parsley, basil, lemon, salt, and crushed red pepper flakes.
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Using your hands or a spoon, to work the mixture until evenly combined.
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Using an ice cream scoop or large cookie scoop, scoop about two tablespoons of the mixture into your palms and roll it into a ball. Place the ball on the prepared baking sheet. Repeat with the rest of the mixture, spacing the meatballs out onto the baking sheet, about 2-inches apart.
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Bake the meatballs for 18 to 22 minutes, flipping halfway through, or until cooked through.
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Serve with rice (or quinoa), arugula, a drizzle of basil vinaigrette, and sprinkle of Parmesan cheese. The meatballs are also good with pasta, stuffed in a pita, with potatoes, or roasted vegetables.
These meatballs keep well in the fridge for up to 4 days. To freeze, place cooked meatballs in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe bag or container for up to 3 months. Reheat in the oven or microwave until warmed through.
Calories: 233kcal, Carbohydrates: 11g, Protein: 34g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.03g, Cholesterol: 109mg, Sodium: 618mg, Potassium: 442mg, Fiber: 1g, Sugar: 2g, Vitamin A: 406IU, Vitamin C: 4mg, Calcium: 106mg, Iron: 2mg
Have you tried this recipe?
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