photo credit: the food addicts

One time, at this fancy French restaurant, I had these AMAZING Lemon and Rosemary Meatballs covered in a velvety sauce that was seriously to die for. After harassing the waiter into telling me a little bit about some of the ingredients in the recipe, I knew that there was no way I could continue to order this on a regular basis and still stay on track with my Weight Watchers Daily PointsPlus Allowance. So after much research and experimentation in the kitchen, I came up with a low calorie meatballs recipe that is incredibly yummy but has a LOT less fat and calories that would be found in the restaurant version. By using turkey instead of beef, adding a lot of fiber, reducing butter and fat and using fewer carbs, this dish now just has 6 Points per serving. It can be used as an appetizer or main dish recipe and works really well served over some 0 Points+ Miracle Noodles. Bon appetit!!

Turkey Meatballs Recipe with Lemon and Rosemary Gravy

Looking for a low calorie dinner recipe that is dressed to impress and tastes amazing? Try this Lemon and Rosemary Turkey Meatballs Recipe and I’m pretty sure you will be in heaven. Tasty and flavorful, it’s hard to believe these are low calorie meatballs. And though it’s not an official one of Weight Watchers Dinner Recipes, if you are a dieter who loves gourmet flavor, you will be very, very happy with this dish.


  • 1 lb extra lean ground turkey (96% lean)
  • 2 tbsp chopped fresh rosemary
  • 3 large cloves garlic, peeled
  • 3 tsp freshly grated lemon zest
  • 1/2 cup original Fiber One Cereal
  • 1 tsp salt
  • 1/2 tbsp onion powder
  • 1/2 tsp paprika
  • 1/4 tsp black pepper
  • 1/4 cup freshly grated Parmesan cheese
  • 1 medium onion, roughly chopped
  • 1/4 cup liquid egg substitute
  • 1/4 cup whole wheat flour
  • 1 tbsp reduced fat butter (I used Brummel and Brown)
  • 1 ½ cup fat free chicken broth
  • 1/2 cup dry white wine
  • 4 tsp lemon juice


  1. In a food processor, combine cereal, salt, onion powder, paprika and pepper and pulverize to a fine powder or breadcrumb like consistency.
  2. 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).
  3. Transfer the mixture to a medium bowl and gently mix in turkey, egg substitute and Fiber One breadcrumbs, Parmesan, 1/2 teaspoon salt and pepper until combined. Use a generous 2 tablespoons each to shape the mixture into 12 meatballs (about 1 1/2 inches in diameter). Place flour in a shallow dish and roll the meatballs in it to lightly coat. (Reserve the remaining flour.)
  4. Spray a large nonstick skillet with not fat cooking spray and place over medium-high heat. Reduce heat to medium, add meatballs and cook, turning once, until brown, 3 to 5 minutes total. Transfer to a plate.
  5. Add wine to the pan, increase heat to medium-high and cook, scraping up any browned bits, until almost evaporated, 1 to 3 minutes. Add chicken broth and bring to a boil. Reduce heat to maintain a simmer and return the meatballs to the pan along with the remaining 1 tablespoon fresh rosemary and cook until the meatballs are cooked through, 8 to 10 minutes. Remove the meatballs to a serving bowl.
  6. Bring the sauce to a boil over medium-high heat and cook until reduced to 1 cup, 4 to 8 minutes.
  7. Whisk lemon juice and 1 tablespoon of the reserved flour in a small bowl (discard any remaining flour); whisking constantly, add the flour mixture to the sauce along with butter and the remaining 1/4 teaspoon salt.
  8. Simmer, whisking, until slightly thickened, 1 to 2 minutes. Serve the sauce over the meatballs.

Cooking time (duration): 45

Diet (other): Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 4

Meal type: dinner

Culinary tradition: French

Entire recipe makes 4 servings
Serving size is 4 meatballs with about 1/4 cup sauce
Each serving = 6 Points

PER SERVING: 254 calories; 5 g fat; 18 g carbohydrates; 32 g protein; 5 g fiber


  1. These were great!  Admittedly, I made a few changes based on what I had available: regular breadcrumbs instead of FiberOne and regular eggs.  Also, I didn’t know how much real egg to sub for the egg substitute, so I used two…turns out 1/4 cup is about 1 egg.  That could partially explain how I ended up with way more than 12 balls.  Maybe my onion was too big, too, but I think I ended up with around 20 balls.  I think I might keep the two egg thing next time I make them. Super juicy!

    Oh, I also had to add more chicken stock and wine to make the sauce because the meatballs soaked up so much.

    Served with SmartChoice penne.

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