Prep your aromatics. Finely grate half a small onion and mince 4–5 cloves of garlic. Grating the onion releases moisture that keeps the meatballs tender.

Make the meatball mix. In a bowl, combine 1 lb ground turkey, 1/3 cup breadcrumbs, 1/3 cup finely grated Parmesan, the grated onion, 1 beaten egg, 1 tablespoon chopped parsley, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and a pinch of red pepper flakes if using. Mix gently with a fork or your hands until just combined. Do not overmix.

Shape the meatballs. Lightly oil your hands and roll the mixture into golf ball–size meatballs, about 1 to 1.5 inches in diameter. You should get 16–20 meatballs.

Brown the meatballs. Heat 1–2 tablespoons olive oil in a large skillet over medium heat. Add meatballs in batches, leaving space between them. Brown on all sides, about 6–8 minutes total. Transfer to a plate; they’ll finish cooking in the sauce.

Build the sauce base. Reduce heat slightly. Add 2 tablespoons butter to the skillet. Stir in the minced garlic and cook 30–60 seconds until fragrant, scraping up browned bits for flavor.

Deglaze and simmer. Pour in 3/4 cup chicken broth. Simmer 2 minutes to reduce slightly. Stir in 1 cup heavy cream, 1/2 cup finely grated Parmesan, and a pinch of salt and pepper.

Add brightness. Zest half a lemon into the sauce, then add 1–2 teaspoons lemon juice. Taste and adjust seasoning. The sauce should be savory with a gentle tang.

Finish cooking the meatballs. Nestle the meatballs into the sauce. Simmer on low 6–8 minutes, turning once, until the centers reach 165°F and the sauce thickens to coat the back of a spoon.

Add greens (optional). Fold in a couple of handfuls of baby spinach. Let it wilt for 1–2 minutes. This adds color and a fresh note.

Serve. Spoon meatballs and sauce over hot pasta or creamy mash. Top with extra Parmesan and cracked black pepper. A sprinkle of fresh parsley is a nice finish.