You know those nights when you need something quick, healthy, and packed with flavor? That’s exactly why I’m obsessed with these lemon herb turkey meatballs with green beans. The bright lemon zest and fresh herbs make the turkey sing, while those crisp-tender green beans add that perfect crunch. It all comes together in under 35 minutes—no kidding! This dish became a family favorite last summer when I was desperate for something light yet filling. Now my kids actually cheer when they see me pulling out the ground turkey. The best part? It tastes fancy enough for company but easy enough for those crazy weeknights when you’re scrambling.
Why You’ll Love These Lemon Herb Turkey Meatballs with Green Beans
Oh my gosh, where do I even start? These lemon herb turkey meatballs with green beans are my go-to for so many reasons. Let me count the ways:
- Weeknight superhero: From fridge to table in 35 minutes flat – even faster if you recruit little hands to help roll the meatballs!
- Healthy but doesn’t taste like it: Lean turkey gets a flavor boost from zesty lemon and herbs, while those green beans add a veggie punch without any complaints.
- Flavor explosion: The bright lemon and fresh parsley make every bite sing – way more exciting than plain old meatballs.
- Kid-approved magic: My picky eaters actually ask for seconds. The meatballs are tender and fun to eat, and the green beans stay crisp enough to satisfy that crunch craving.
Trust me, this dish will become your new weeknight MVP – it’s already saved my dinner routine more times than I can count!
Ingredients for Lemon Herb Turkey Meatballs with Green Beans
Okay, let’s gather our ingredients! I love how simple this list is – you probably have most of these in your kitchen already. I’ve separated everything so you can easily see what goes into those zesty meatballs versus those perfect green beans. Pro tip: zest your lemon first before juicing it for anything else – you’ll thank me later!
For the Meatballs
- 1 lb ground turkey – I like 93% lean for the best texture, but use what you have
- 1 egg – our binder that keeps everything together
- 1/4 cup breadcrumbs – plain or Italian both work great
- 1 tbsp lemon zest – from about 1 medium lemon, packed (this is the flavor superstar!)
- 1 tbsp chopped parsley – fresh is best, but 1 tsp dried works in a pinch
- 1 tsp dried oregano – rub it between your fingers to wake up the flavor
- 1/2 tsp salt – I use kosher salt for even seasoning
- 1/4 tsp black pepper – freshly ground if you can
For the Green Beans
- 1 lb green beans – trimmed (just snap off the ends – my kids love helping with this)
- 1 tbsp olive oil – extra virgin gives the best flavor
- 1/2 tsp salt
- 1/4 tsp black pepper
See? Nothing fancy or hard-to-find here. Now let’s turn these simple ingredients into something magical!
How to Make Lemon Herb Turkey Meatballs with Green Beans
Alright, let’s get cooking! This recipe comes together so easily, but I’ve got a few tricks up my sleeve to make sure those meatballs stay juicy and those green beans stay perfectly crisp. Follow these steps and you’ll have dinner on the table before you know it!
Preparing the Lemon Herb Turkey Meatballs
First things first – preheat that oven to 375°F (190°C). While it’s heating up, grab your biggest mixing bowl and let’s make some magic. Combine the ground turkey, egg, breadcrumbs, lemon zest, parsley, oregano, salt, and pepper. Now here’s my secret – use your hands to mix it, but don’t overdo it! Just gently combine everything until it’s uniform. Overmixing makes tough meatballs, and nobody wants that.
Once mixed, roll the mixture into 1-inch balls – about the size of a ping pong ball. I like to keep a little bowl of water nearby to wet my hands between rolling; it keeps the mixture from sticking. Place them on a parchment-lined baking sheet about an inch apart – they need their personal space to cook evenly!
Cooking the Green Beans
While those meatballs are baking (they’ll need about 18-20 minutes), let’s tackle the green beans. Heat a tablespoon of olive oil in a large skillet over medium heat. Add your trimmed green beans – you should hear a satisfying sizzle! Sprinkle with salt and pepper, then give them a good stir. Cook for 5-7 minutes, stirring occasionally, until they’re bright green and just tender with a slight crunch. Want to take them up a notch? Add a minced garlic clove during the last minute of cooking – it’s heavenly!
By the time your green beans are done, those golden-brown meatballs should be ready too. Serve them together and watch how quickly they disappear! If you love green beans as much as I do, check out this garlic butter pork chops and green beans recipe for another quick dinner idea.
Tips for Perfect Lemon Herb Turkey Meatballs with Green Beans
Want to make sure your lemon herb turkey meatballs with green beans turn out absolutely perfect every time? Here are my tried-and-true tricks that I’ve learned through plenty of trial and error (and maybe a few dry meatball disasters!).
Fresh herbs make all the difference – I know dried herbs are convenient, but trust me, fresh parsley and oregano take these meatballs from good to “wow!” If you must use dried, reduce the amount by half since dried herbs pack more punch.
Don’t skip the thermometer – Turkey can dry out fast if overcooked. I always use an instant-read thermometer to check that the meatballs hit 165°F right in the center. Takes the guesswork out of doneness!
Panko for extra crunch – Out of breadcrumbs? Japanese panko works beautifully and gives the meatballs a lighter texture. Just use the same amount – about 1/4 cup.
Don’t crowd the pan – Whether baking the meatballs or sautéing the green beans, give everything space to breathe. Overcrowding leads to steaming instead of browning, and nobody wants soggy green beans!
Serving Suggestions for Lemon Herb Turkey Meatballs with Green Beans
Oh, let me tell you how I love to serve these lemon herb turkey meatballs with green beans! They’re fantastic on their own, but sometimes I like to turn them into a complete feast. My go-to is pairing them with creamy mashed potatoes – the fluffy potatoes soak up all those delicious juices from the meatballs. For lighter meals, quinoa or couscous work beautifully too. And here’s my little secret: always serve with extra lemon wedges on the side. That extra squeeze of fresh lemon right before eating? Absolute game-changer! It brightens up every bite and makes the herbs really pop. Sometimes I’ll even sprinkle some extra chopped parsley or grated parmesan on top for a fancy touch when we have guests. Trust me, your dinner table will look like it came straight from a food magazine!
Storage and Reheating Instructions
Okay, let’s talk leftovers – because let’s be real, these lemon herb turkey meatballs with green beans are so good you’ll want to make extra! Here’s how to keep them tasting fresh:
Fridge storage: Pop them in an airtight container and they’ll stay delicious for up to 3 days. I like to keep the meatballs and green beans separate so the beans don’t get soggy.
Reheating magic: For meatballs, I swear by the oven (350°F for about 10 minutes) or skillet over medium heat – both keep them juicy. The green beans? Quick zap in the microwave or a fast sauté to bring back that perfect crunch. Pro tip: sprinkle a tiny bit of water over the beans before microwaving to keep them from drying out!
Nutritional Information
Now, let’s talk numbers – but remember, these are just estimates! Your exact nutritional values might vary depending on your specific ingredients (like how lean your turkey is or how much olive oil you use). Here’s the breakdown per serving:
- 280 calories – Perfect for a satisfying but not-too-heavy meal
- 25g protein – Thanks to that lean turkey packing a protein punch
- 15g carbs – Mostly from the breadcrumbs and green beans
- 12g fat – The good kind from olive oil and turkey
And here’s my nutritionist-approved bonus: you’re also getting 4g of fiber and 20% of your daily vitamin C from those green beans and lemon zest! Not bad for a quick weeknight dinner, right?
Frequently Asked Questions
Can I use chicken instead of turkey?
Absolutely! Ground chicken works beautifully in this recipe if that’s what you have on hand. The cooking time stays the same – just make sure it reaches 165°F inside. I actually use chicken sometimes when turkey’s not available, and my family never notices the difference. If you’re curious about other ways to use ground turkey, check out this ground turkey healthy easy dinner roundup for more inspiration!
How do I prevent dry meatballs?
Oh honey, I’ve made this mistake so you don’t have to! The key is threefold: don’t overmix the meat (just combine until ingredients are incorporated), don’t overbake (use that thermometer!), and make sure you’re using turkey that’s not too lean. I find 93% lean gives the perfect balance – enough fat to stay juicy but still healthy. The lemon zest and olive oil in this recipe also help keep things moist and flavorful.
Can I freeze this dish?
You bet! These lemon herb turkey meatballs freeze like a dream. Just let them cool completely, then pop them in a freezer bag with all the air squeezed out. They’ll keep for about 3 months. The green beans? They’re best fresh, but if you must freeze them, they’ll be softer when reheated. Pro tip: freeze the meatballs on the baking sheet first (about 1 hour) before bagging them – this prevents them from sticking together!
Can I make these meatballs ahead of time?
Absolutely! I do this all the time for meal prep. You can mix the meatball ingredients and shape them up to 24 hours in advance – just keep them covered in the fridge until ready to bake. The lemon zest actually makes the flavors develop even more! For the green beans, I recommend trimming them ahead but cooking them fresh – they take less than 10 minutes anyway.
What can I use instead of breadcrumbs?
No breadcrumbs? No problem! I’ve used crushed crackers, panko (as mentioned earlier), or even rolled oats pulsed in the food processor. In a real pinch, a tablespoon of flour works too – though the texture will be slightly denser. The important thing is having just enough binder to hold everything together without making the meatballs tough.
Ready to Make Lemon Herb Turkey Meatballs with Green Beans?
Alright, friend – you’ve got all my secrets now! I can’t wait for you to try these zesty turkey meatballs with those perfect green beans. They’re seriously life-changing for busy weeknights. When you make them, snap a pic and tag me – I love seeing your creations! And hey, if you fall in love with this recipe like I did, drop a rating below. Now go grab that ground turkey and get cooking – dinner’s gonna be amazing!
Lemon Herb Turkey Meatballs with Green Beans
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine ground turkey, egg, breadcrumbs, lemon zest, parsley, oregano, salt, and pepper. Mix until well combined.
- Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet.
- Bake for 18-20 minutes, or until the meatballs are cooked through.
- While the meatballs bake, heat olive oil in a skillet over medium heat. Add green beans, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until tender.
- Serve the meatballs with green beans.