Ingredients:

  • 1 lb ground turkey (93% lean)
  • 1/2 cup Panko breadcrumbs
  • 1 large egg, beaten
  • 2 tbsp fresh parsley, minced
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 1 cup long-grain white rice, rinsed
  • 1 3/4 cups chicken broth
  • 1 tbsp butter
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1/4 tsp salt
  • 2 tbsp fresh dill or parsley, chopped

Instructions:

  1. In a large mixing bowl, combine ground turkey, breadcrumbs, beaten egg, minced parsley, garlic, oregano, salt, and pepper. Mix until just combined.
  2. Roll the turkey mixture into 12 to 16 uniform spheres, roughly 1 inch in diameter.
  3. Heat olive oil in a 12-inch skillet over medium-high heat. Sear meatballs for 3–4 minutes per side until a brown crust forms, then remove and set aside on a plate.
  4. In the same skillet, melt butter over medium heat. Stir in rinsed rice and toast for 2 minutes until edges are translucent.
  5. Pour in chicken broth and stir in salt. Nestle the seared meatballs back on top of the rice.
  6. Cover with a tight lid, reduce heat to low, and simmer for 18–20 minutes.
  7. Remove from heat and stir in lemon juice and lemon zest. Let sit, covered, for 5 minutes before fluffing with a fork and garnishing with fresh dill or parsley.