Ingredients:

  • 1 lb ground turkey (93% lean)
  • 1 cup cooked brown rice, cooled
  • 1 large egg, beaten
  • 1/4 cup grated parmesan cheese
  • 3 tbsp fresh parsley, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
  • 1 cup low-sodium chicken broth
  • 1 tbsp cornstarch
  • 1/2 tsp onion powder
  • 1 tsp fresh lemon juice

Instructions:

  1. In a large bowl, combine the ground turkey, cooked rice, beaten egg, Parmesan, parsley, minced garlic, smoked paprika, salt, and black pepper. Gently fold the ingredients together until the rice is evenly distributed, avoiding overmixing.
  2. Shape the mixture into 12 to 16 uniform balls, approximately 1.5 inches in diameter.
  3. Heat olive oil in a large non-stick skillet over medium-high heat. Add the meatballs and sear for 3-4 minutes per side until a deep golden crust forms.
  4. Lower the heat to medium, cover the skillet with a lid, and cook for another 5-7 minutes until the internal temperature reaches 165°F (74°C).
  5. Remove the meatballs from the pan and set aside.
  6. In the same skillet, whisk together chicken broth, cornstarch, and onion powder. Simmer for 2-3 minutes until the sauce thickens into a glossy glaze.
  7. Stir in the fresh lemon juice, then return the meatballs to the pan and toss to coat evenly in the gravy.