Ingredients:

  • 1 lb ground turkey
  • 1/2 cup feta cheese
  • 1 large egg
  • 3 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1 tsp dried oregano
  • 1 tsp lemon zest
  • 1/4 cup breadcrumbs
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
  • 1 cup basmati rice
  • 2 cups chicken broth
  • 2 tbsp lemon juice
  • 1 tbsp butter
  • 2 tbsp fresh dill, chopped
  • 1/2 tsp garlic powder

Instructions:

  1. In a large bowl, combine the ground turkey, crumbled feta, beaten egg, minced garlic, fresh parsley, oregano, lemon zest, and breadcrumbs. Gently mix until just combined, avoiding overmixing.
  2. Roll the mixture into 12-16 uniform balls, approximately 1.5 inches in diameter.
  3. Heat olive oil in a skillet over medium-high heat. Sear the meatballs for 3-4 minutes per side until they reach an internal temperature of 165°F (74°C) and have a deep golden-brown crust.
  4. In a medium pot, combine rice, broth, garlic powder, and butter. Bring to a boil, then cover and simmer on low for 15 minutes.
  5. Once water is absorbed, fluff the rice with a fork and fold in the fresh lemon juice and chopped dill.
  6. Spoon a portion of lemon herb rice onto each plate, top with 3-4 turkey meatballs, and garnish with extra fresh parsley.