Ingredients:

  • 1 lb ground turkey (93% lean)
  • 1 large egg, lightly beaten
  • 1/3 cup panko breadcrumbs
  • 2 tbsp fresh parsley, finely chopped
  • 1 tbsp lemon zest, freshly grated
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 1 cup long-grain white rice, rinsed
  • 2 cups low sodium chicken broth
  • 1 tbsp butter
  • 1 tbsp lemon juice
  • 1/4 cup sliced scallions
  • 1/2 tsp salt

Instructions:

  1. In a large bowl, combine the ground turkey, beaten egg, panko, parsley, lemon zest, minced garlic, salt, and pepper. Mix until just combined; do not overwork the meat. Form into 12 to 16 meatballs, roughly 1.5 inches in diameter.
  2. Heat olive oil in a 12-inch skillet over medium-high heat until shimmering. Add meatballs and brown for 3–4 minutes per side until a deep mahogany crust forms. Remove meatballs from the pan and set aside on a plate.
  3. In the same skillet, melt the butter. Add the rinsed rice and toast for 1 minute until edges are translucent. Pour in the chicken broth, lemon juice, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  4. Remove the lid, scatter scallions over the rice, and nestle the browned meatballs back on top. Cover and cook for another 5 minutes to finish cooking the meatballs via steam.