Pink, I’m very happy that you made snd enjoyed this recipe!

It sounds yummy, I think I will try it too.

That sounds delicious! I've saved it for future reference.

I think it sounds good too and I'm as bad as pInk in making substitutions that fit my needs! For me, less fat, better carbs, no oil etc. and good parm, real lemon, parsley and shallots.

I'm sure it would be fab with the "real" ingredients too. For me, tossing in some dried ground shallots, dried lemon peel, bottled lemon juice and dried parsley just saved a lot of time and cleanup. I have tried and tried to keep fresh parsley but I just hate picking out the leaves and dicing them, mine almost always goes bad even stored in the special way to keep it fresh. I just threw out my last moldy lemon, I just don't use it enough to justify keeping a fresh one on hand just in case. The shallots are a different story, they can sit for ages in the veggie drawer. I don't tend to keep them on hand because they are expensive so unless they are key to the dish, I make a sub. I actually just used my last one last week, and am going to get some more, I seem to be finding more recipes calling for them lately.

You could easily dial down the fat and dial down the pasta even more than I did. I thought it was just a nice alternative to the Italian style meatballs and sauces . . . oh, and adding a little oregano to the meatballs or with the greens wouldn't hurt either I think . . . even dill if you wanted to dial up the Greek vibe. Depends on what you were serving it with. I have to eat very small portions these days, so we just had this for dinner, nothing else.

That sounds like a really refreshing change from the usual pasta and meatball meals we have around my house. Looking forward to trying it!

I'm very curious to make that "whole lemon vinaigrette." I have seen other recipes using the whole lemon but I think this recipe, where you cook the lemon, would be far better.

Sounds wonderful.

I have witnessed just the vinaigrette portion of this recipe and can vouch for it.

I can only imagine a whole lemon would be super delish. Hubs is not a lemon fan, but I am. If I had been making it just for me I would have not blinked about adding a whole lemon pulp and all. That's one reason I don't use up real lemons very fast, I am the only lemon lover at this house. I love everything about them, their scent, flavor, smell, shape and color!

Always looking for ways to make ground turkey palatable to my beef loving husband, so will definitely try this - thanks Pink!

Kind of OT, but funny(ish). Last night we were watching a rerun of "Everybody Loves Raymond" where the whole family was having a birthday party for one of the characters Robert Barone. His wife Amy was wearing a lovely sheath dress with a lemon print and a lemon yellow shrug over the top. I asked my husband if he liked the dress . . . predictably he said "No." and then "Maybe if it was in a different color . . . " I told him that was yet another data point in my theory that he hates everything about lemons. He said yes. Then he said, "I like Debra's dress." That was similar except it was black with a few specks of white and watermelon pink, some type of floral pattern but mostly black. If my husband was younger I would say he is a goth. His son only wears black and grey clothing . . . but my husband has a special dislike for anything pastel. I just might be married to a vampire . . .

I book marked it! It does look good. 🍋

This reminds me of a Greek meatball recipe that I was trying to perfect back in 2011.

I mention this to illustrate how to search old threads:

First, be sure you are in gardenweb.com and the cooking forum. This does not work (at least for me) if you are using houzz instead of gardenweb.

Up near the top of your screen, look for a magnifying glass followed by "search in GardenWeb..."

Click inside this rectangular box and type whatever you are searching for (do not hit Enter), and then click below in the option [what you are searching for] in Cooking. You must avoid hitting "Enter" during this procedure. It may take some practice.

Thanks for the tips Lars!! I tried them and they worked like a charm. I will have to save your instructions somewhere for further reference!

I really, really miss Avgolemono sauce and soup, etc. I finally realized that's why I liked the meatball dish so much, it reminded me of those flavors. Great reference to that 2011 thread, lots of ideas on different presentations for Greek meatballs. I think the mayonnaise in the recipe I references is in there to add fat to carry the flavor, since lean turkey tends to be bland, which is why this recipe works well with turkey. We always add some kind of cheese (usually goat or feta) and seasoning to our turkey burgers, for that reason.