Greek Turkey Lemon Herb Rice (Printable Version)

Juicy turkey meatballs and fresh lemon herb rice combine for a bright, satisfying Mediterranean-style dinner.

# What You'll Need:

→ Turkey Meatballs

01 - 1 pound ground turkey
02 - 1/2 cup breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1/4 cup chopped fresh parsley
05 - 1 clove garlic, minced
06 - 1 teaspoon dried oregano
07 - 1 teaspoon kosher salt
08 - 1/2 teaspoon freshly ground black pepper
09 - 1 large egg, beaten
10 - 1 tablespoon olive oil, for frying

→ Lemon Herb Rice

11 - 1 cup long-grain white rice
12 - 2 cups chicken broth
13 - 1 tablespoon olive oil
14 - Zest of 1 lemon
15 - Juice of 1 lemon
16 - 1/4 cup chopped fresh dill
17 - Salt and freshly ground black pepper, to taste

# Step-by-Step Guide:

01 - Combine ground turkey, breadcrumbs, Parmesan, parsley, minced garlic, dried oregano, salt, black pepper, and beaten egg in a large mixing bowl. Mix thoroughly until homogeneous.
02 - Portion and roll the mixture into meatballs, each approximately 1 inch in diameter. Set aside on a tray.
03 - Heat 1 tablespoon of olive oil in a large skillet over medium heat. Arrange the meatballs in a single layer and cook for 10 to 12 minutes, turning regularly, until golden brown on all sides and fully cooked through. Remove from skillet and keep warm.
04 - Wipe excess fat from the skillet if necessary. In a medium saucepan, warm 1 tablespoon olive oil over medium heat. Add the long-grain rice and stir for 2 to 3 minutes, toasting until lightly golden.
05 - Pour in chicken broth, add lemon zest and juice. Increase heat to bring to a boil, then reduce to low. Cover tightly and simmer 15 to 20 minutes until rice is tender and liquid is absorbed.
06 - Fluff rice with a fork, gently mix in chopped dill, and season to taste with salt and pepper. Serve rice as a base on plates, arrange turkey meatballs on top, and garnish with additional herbs if desired.

# Additional Notes:

01 - For even meatballs, use a small ice cream scoop or oiled hands for shaping. Rest meatballs before cooking to retain juiciness.

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