Ingredients:

  • 1 lb ground turkey
  • 1/2 cup Panko breadcrumbs
  • 1 large egg, beaten
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tsp dried parsley
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 3 cups low-sodium turkey or chicken broth
  • 1/2 tsp onion powder
  • 1/4 tsp dried thyme
  • 1 1/2 cups long-grain white rice
  • 3 cups water or broth
  • 1 tbsp butter
  • 1/2 tsp salt

Instructions:

  1. In a large bowl, combine ground turkey, breadcrumbs, beaten egg, Parmesan, minced garlic, parsley, salt, and pepper. Mix gently by hand until just combined.
  2. Roll the mixture into 1-inch balls, making approximately 18-20 meatballs.
  3. Heat olive oil in a large skillet over medium-high heat. Brown the meatballs for 2-3 minutes per side until golden-brown. Remove meatballs and set aside on a plate.
  4. In a medium pot, combine rice, water or broth, 1 tablespoon of butter, and salt. Bring to a boil, then cover and simmer until rice is tender.
  5. In the same skillet used for the meatballs, melt 3 tablespoons of butter. Whisk in flour and cook for 1-2 minutes until toasted.
  6. Slowly pour in the broth while whisking constantly to remove lumps. Stir in onion powder and thyme, then simmer until the sauce thickens and becomes glossy.
  7. Return the seared meatballs to the gravy and simmer for several minutes until cooked through. Serve the meatballs and gravy over the prepared rice.