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Creamy lemon turkey meatball pasta

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  • Total Time: 50 minutes
  • Yield: 4 1x


This creamy lemon turkey meatball pasta is packed full of fresh and juicy meatballs, silky tagliatelle and a zingy lemon crème fraîche sauce. 



Turkey meatballs

  • 1 teaspoon olive oil
  • ½ white onion, finely diced
  • 500 grams turkey thigh mince
  • 1 egg
  • 30 grams Italian sourdough breadcrumbs (or shop bought breadcrumbs)
  • 1 lemon, zest
  • 20 grams parmesan, finely grated
  • Big handful of flat leaf parsley, finely chopped
  • Salt and pepper


  • 1 teaspoon olive oil
  • 5 cloves garlic, minced
  • 300 ml chicken stock
  • 150 grams crème fraîche
  • 1 lemon, juice
  • Salt and pepper


  • 320 grams fresh tagliatelle / 200 grams dried tagliatelle
  • 200 grams broccoli, chopped into small florets


  1. Preheat your oven to 200C.
  2. Turkey meatballs: heat 1 teaspoon of olive oil in a large frying pan over a medium heat and fry the onion for 5 minutes until softened. While the onion is cooking, add the rest of the ingredients into a bowl. Add the onions to the mixture and get your hands in there to combine the ingredients together.
  3. Once the meatball ingredients have been combined, roll into 20 individual meatballs and place on a baking tray lined with baking paper. Bake for 15-20 minutes or until the meatballs are golden and cooked through.
  4. Sauce: heat 1 teaspoon of olive oil in the frying pan over a medium heat and gently cook the garlic for 30 seconds to 1 minute until fragrant and slightly golden. Pour in the chicken stock and allow to bubble until reduced by half – approx 5 minutes. Turn down the heat to low and stir through the crème fraîche until it makes a thick creamy sauce. Add in the lemon juice and a good grind of salt and pepper.
  5. Tagliatelle: cook the tagliatelle according to the package instructions until al dente.
  6. Broccoli: boil the broccoli for 3-4 minutes until cooked through but still firm.
  7. Assemble: add your cooked meatballs, tagliatelle and the broccoli to the sauce and stir until the sauce has coated everything.
  8. Serve straight away with a sprinkling of parmesan and parsley.


To make it easy to split your meatballs, weigh them out as you go. I find the ingredients mean it’s approximately 34 grams per meatball. 

If the meatballs are a little soft once rolled, pop in the fridge for 15 minutes to firm up before baking in the oven.

I like to bake my meatballs over 2 trays to spread them out a little – I find they cook better and release less fat while baking this way.

I’ve tried this recipe with turkey breast mince and while still delicious, the meatballs don’t come out as juicy as they do with turkey thigh mince. However, if you’re macro conscious and you did want to make the swap, it increases the protein content by 7 grams and reduces the fat content by 6 grams. 

  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: Various
  • Cuisine: Italian


  • Serving Size: 1 portion
  • Calories: 581
  • Sugar: 3.6g
  • Sodium: 402mg
  • Fat: 26.4g
  • Carbohydrates: 46.3g
  • Fiber: 4.1g
  • Protein: 39.3g