Lemon Rosemary Turkey Meatballs
Recipe type: Dinner
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 medium onion, cut into chunks
  • ½ tsp garlic, minced
  • 2 tbsp fresh rosemary, chopped & divided
  • 1 lb ground turkey
  • ¾ cup breadcrumbs
  • ⅓ cup freshly grated Parmesan cheese
  • ¾ tsp kosher salt, divided
  • ¼ tsp freshly ground pepper, plus more to taste
For The Sauce:
  • 2 tsp extra-virgin olive oil
  • ½ cup dry white wine
  • 1 14-ounce can chicken broth
  • 4 tsp lemon juice
  • 1 tbsp butter
  • 1 tbsp flour
  • ΒΌ tsp salt
  1. Before leaving for the campsite, place onion, garlic and lemon zest in a food processor. Add 1 tablespoon fresh rosemary and pulse just until the mixture is finely and evenly chopped (but not mushy).
  2. When ready to make. Add the rosemary mixture to a medium bowl and mix in turkey, breadcrumbs, Parmesan, ½ teaspoon salt and pepper until combined. Shape the mixture into 12 meatballs (about 1½ inches in diameter).
  3. Lightly grease the inside of the GoSun cooking tray and add the meatballs, be careful to not overfill. Bake for 25 to 30 minutes in full sun, until meatballs are no longer pink in the center.
  4. On a camp stove or over the campfire, add wine and the can of broth and bring to a boil, let it reduce to about 1 cup. Add lemon juice, butter, salt and 1 tablespoon of flour; whisking constantly. Simmer, whisking, until slightly thickened, 1 to 2 minutes. Add the meatballs and the remaining 1 tablespoon of rosemary. Let cook for 1 minute and serve.
Recipe by 50 Campfires at https://50campfires.com/2-grilling-recipes-to-make-with-the-sun/