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Lunch recipe · from the recipe book

Lemon Pepper Turkey Meatballs with Roasted Roots

Juicy lemon-pepper turkey meatballs roast alongside crisp-edged russet potatoes and sweet carrots, finished with bright lemon and fresh dill.

Lemon Pepper Turkey Meatballs with Roasted Roots

Ingredients

  • 1¼ lb600 gGround turkey, 93% lean
  • 1 large50 gEggsbeaten
  • ⅓ cup40 gPlain dry breadcrumbs
  • 1 tbsp6 gLemon zest
  • 2½ tbsp36 gLemon juicedivided
  • 1¾ tsp4 gBlack pepperdivided
  • 3 cloves9 gGarlicminced
  • ¾ tsp5 gSaltdivided
  • 3 medium600 gRusset potatoescut into 1-inch cubes
  • 5½ medium350 gCarrotscut into 1/2-inch coins
  • 1 medium110 gRed onioncut into wedges
  • 2 tbsp30 gOlive oil
  • 1 cup sprigs8 gFresh dillchopped

Steps

  1. Preheat the oven to 425°F (220°C) and line a large rimmed sheet pan with parchment.
  2. In a large bowl, toss the potato, carrot and red onion with the olive oil, half the salt and half the black pepper. Spread on the sheet pan and roast 20 minutes.
  3. Meanwhile, in another bowl mix the egg, breadcrumbs, lemon zest, half the lemon juice, the garlic, the remaining salt and the remaining black pepper. Add the ground turkey and mix gently, then roll into 16 meatballs.
  4. Stir the vegetables, push them to the edges and set the meatballs in the open space on the sheet pan.
  5. Roast 18 to 20 minutes, until the potatoes are browned and tender and the meatballs reach 165°F (74°C) in the center.
  6. Drizzle the remaining lemon juice over the pan, scatter the dill on top and serve hot.

Check labels: Dairy-free when you buy plain dry breadcrumbs made without milk.

Contains: Egg, Gluten. Some brands contain milk, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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