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Homemade Creamy Lemon Pepper Turkey Meatball Penne recipe photo

Creamy Lemon Pepper Turkey Meatball Penne

This Creamy Lemon Pepper Turkey Meatball Penne is bursting with bright, zesty flavors and tender meatballs in a luscious, creamy sauce. Perfect for any occasion!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs
  • 1 pound ground turkey
  • 0.5 cup breadcrumbs
  • 0.25 cup grated Parmesan cheese
  • 1 large egg
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper freshly cracked
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh parsley chopped
  • salt to taste
For the Pasta and Sauce
  • 12 ounces penne pasta
  • 2 tablespoons olive oil for sautéing
  • 1 cup heavy cream
  • 0.25 cup lemon juice
  • 0.5 teaspoon dried thyme
  • 0.25 teaspoon red pepper flakes optional
  • additional parsley for garnish

Equipment

  • Large mixing bowl
  • Large skillet or sauté pan
  • Large pot
  • Wooden spoon or spatula
  • Microplane or fine grater
  • Colander

Method
 

Meatball Preparation
  1. In a large mixing bowl, combine the ground turkey, breadcrumbs, grated Parmesan, egg, garlic powder, onion powder, black pepper, lemon zest, chopped parsley, and salt. Mix gently until just combined to keep meatballs tender.
  2. Form the mixture into small meatballs about 1 to 1.5 inches in size.
  3. Heat olive oil in a large skillet over medium heat. Add meatballs in batches, cook 5-6 minutes turning occasionally until golden and cooked through. Remove and set aside.
Pasta and Sauce
  1. Bring a large pot of salted water to a boil. Cook penne according to package instructions until al dente. Drain, reserving a cup of pasta water.
  2. In the same skillet used for meatballs, reduce heat to medium-low. Add heavy cream, lemon juice, dried thyme, and red pepper flakes if using. Stir and simmer 3-4 minutes until slightly thickened. Add reserved pasta water if sauce is too thick.
  3. Add the cooked meatballs back to the skillet with sauce. Stir gently to coat.
  4. Add drained penne pasta and toss until evenly coated with the creamy lemon pepper sauce.
  5. Garnish with additional fresh parsley and serve immediately.

Notes

  • Do not overmix the meatball mixture to keep them tender and juicy.
  • Reserve pasta water to adjust sauce consistency without diluting flavor.
  • Substitute heavy cream with coconut milk or low-fat cream for a lighter version.
  • Meatballs can be shaped ahead and refrigerated or frozen raw for convenience.
  • Add more red pepper flakes or cayenne pepper for extra heat.