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–+ servings

Crispy Italian Herb Sausage Meatballs with Lemon Butter Pasta

italian sausage and ground turkey metballs with pasta and fresh herbs
Crispy Italian Herb Sausage Meatballs with Lemon Butter Pasta .. A 30-minute meal with a secret sausage-turkey blend and zoodle option for low-carb lovers!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Serving Size 4 servings

Ingredients

FOR THE MEATBALLS

  • 1/2 lb Italian sausage mild or spicy
  • 1/2 lb ground turkey
  • 1 1/2 cup grated parmesan
  • 1/2 cup shredded Mozzarella cheese
  • 1 egg
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons olive oil
  • 2 teaspoons Italian seasoning
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne powder
  • 1 teaspoon Better than Bouillon chicken flavor optional if you have on hand.. if not using, substitute with 1/2 teaspoon salt
  • Olive oil for browning.. approximately 2 tablespoons but adjust as needed

FOR THE LEMON PASTA

  • 8 oz pasta linguine or spaghetti works great, or use zoodles for low carb!
  • 4 tablespoons butter
  • 2 tablespoons olive oil
  • 4-6 cloves garlic minced
  • Zest and juice of 2 lemons
  • 2 teaspoons fresh thyme
  • 1/2 cup grated parmesan
  • 1/3 cup chicken broth
  • 1/4 cup reserved pasta water
  • Salt and pepper to taste

Instructions

  • Make the meatballs: In a bowl, mix sausage, ground turkey, Mozzarella cheese, parmesan, egg, parsley, cilantro, olive oil, onion powder, garlic powder, smoked paprika, cayenne and bouillon paste (if not using paste, sub in 1/2 teaspoon of salt) and Italian seasoning. Form into 1-inch balls.
  • Cook the meatballs: Heat olive oil in a large skillet. Brown the meatballs on all sides until golden and cooked through (about 10–12 minutes). Remove and set aside.
  • Cook the pasta: While the meatballs are sizzling, boil your pasta to al dente. Reserve 1/4 cup pasta water, then drain. (Or cook zoodles until just tender!)
  • Make the lemon butter sauce: In the same skillet, melt butter with olive oil over medium heat. Add garlic and thyme and cook for 1 minute. Stir in lemon zest, juice, chicken broth and reserved pasta water.
  • Finish it off: Toss in the pasta and parmesan. Stir until creamy and coated. Top with meatballs, a sprinkle of parsley, and maybe a little extra parmesan (because when is it ever too much?).

Notes

Tips for Success

  • Don’t overwork the meatball mixture—gentle hands make tender meatballs.
  • Use a cookie scoop or tablespoon to keep your meatballs uniform in size.
  • You can never add too much flavor so if inclined, spoon the oil with the meatball drippings over the meatballs as they cook.. FLAVOR BOMB!
  • Want more sauce? Add an extra splash of pasta water and another knob of butter.
  • Use freshly squeezed lemon juice for the brightest, zestiest flavor.
  • Trying to keep it low carb? Use zoodles instead of pasta.