Name: Garlic Butter Turkey Meatballs with Lemon Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb ground turkey; 3 cloves garlic, minced (divided); 1/4 cup grated Parmesan cheese; 1/3 cup Panko breadcrumbs; 1 large egg; 2 tbsp fresh parsley, chopped (plus more for garnish); 1 tsp salt; 1/2 tsp black pepper; 2 tbsp olive oil; 4 tbsp butter (divided); 1 lemon, juice and zest; 12 oz pasta (spaghetti, fettuccine, or linguine); 1 cup reserved pasta water

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Garlic Butter Turkey Meatballs with Lemon Pasta is a bright, comforting, and flavorful dish that brings together juicy turkey meatballs and a zesty, buttery pasta. I love how this recipe combines savory and fresh flavors in one simple, satisfying meal. It’s perfect for a weeknight dinner but elegant enough to serve when guests are over.

Why You’ll Love This Recipe

I love this dish because it feels both indulgent and fresh. The turkey meatballs are tender, garlicky, and golden-brown, and the lemon pasta adds a refreshing brightness that balances the richness of the butter sauce. It’s a one-pan kind of comfort food that doesn’t leave me feeling heavy. Plus, everything comes together in under an hour, which is perfect for busy evenings. Garlic Butter Turkey Meatballs with Lemon Pasta

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground turkey
Garlic (minced)
Parmesan cheese (grated)
Panko breadcrumbs
Egg
Fresh parsley (chopped)
Salt and black pepper
Butter
Olive oil
Lemon juice and zest
Pasta (like spaghetti, fettuccine, or linguine)
Pasta water (reserved after cooking)

Directions

I start by combining ground turkey, garlic, parmesan, breadcrumbs, egg, parsley, salt, and pepper in a large bowl, mixing just until combined.
I roll the mixture into meatballs and set them aside.
In a large skillet, I heat olive oil and a bit of butter over medium heat, then add the meatballs, cooking them until golden brown and cooked through (about 10–12 minutes), turning occasionally.
While the meatballs cook, I boil the pasta according to package instructions and reserve about 1 cup of pasta water before draining.
Once the meatballs are done, I remove them and wipe out the skillet. I then melt more butter in the pan, add minced garlic, and cook for about 1 minute.
I stir in lemon juice, zest, and some of the pasta water to make a light sauce.
I toss the cooked pasta in the lemon butter sauce until evenly coated, adding more pasta water if needed.
I return the meatballs to the pan, warm everything together for a few minutes, then finish with a sprinkle of fresh parsley and extra parmesan.

Servings and timing

This recipe serves about 4 people. It takes around 15 minutes to prep, 20 minutes to cook the meatballs, and another 10–15 minutes to prepare the pasta and sauce—so dinner’s on the table in about 45–50 minutes.

Variations

Sometimes I add a handful of baby spinach or arugula to the pasta for extra greens.
I like swapping turkey for ground chicken or even plant-based alternatives when I want a vegetarian version.
For a creamier sauce, I stir in a splash of heavy cream or a spoonful of cream cheese.
If I want more spice, I add red pepper flakes to the lemon butter sauce.
I’ve also tried this with whole wheat or gluten-free pasta, and it works great.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I usually warm it on the stovetop with a splash of water or broth to loosen the sauce. It can also be microwaved in short bursts, stirring in between, until heated through. Garlic Butter Turkey Meatballs with Lemon Pasta

FAQs

Can I bake the meatballs instead of pan-frying?

Yes, I bake them at 400°F for about 20–25 minutes, flipping halfway through. They come out golden and just as tasty.

What kind of pasta works best for this recipe?

I usually go with spaghetti or linguine, but any long pasta works. I’ve also used short pasta like penne when that’s all I had.

Can I make this dish ahead of time?

I often prep the meatballs ahead and keep them in the fridge or freezer. I make the pasta fresh, but the whole dish reheats really well.

How do I keep the meatballs from being dry?

I make sure not to overmix the meat mixture and I always include some fat (from cheese or egg) to keep them moist.

Is this dish kid-friendly?

Yes, the mild flavors and creamy lemon pasta make it a hit with kids. I just reduce the garlic slightly if I know I’m serving picky eaters.

Conclusion

Garlic Butter Turkey Meatballs with Lemon Pasta is one of those dishes that always feels special without taking a ton of effort. I love how it brings together comforting and fresh elements in one pan. The garlic, butter, and lemon combo is simply irresistible, and those juicy turkey meatballs are the perfect finishing touch. Whether I’m making it for family dinner or meal prep, this one always ends up on repeat.