SKILLET TURKEY MEATBALLS WITH LEMON RICE
This one-skillet wonder is quick and easy and terribly delicious. Tender skillet turkey meatballs cook together with lemon rice and the result is perfect.
YIELD: 6 SERVINGS
INGREDIENTS
MEATBALLS:
- 1 1/2 pounds ground turkey
- 2 tablespoons milk
- 1/4 cup bread crumbs (panko, regular storebought or homemade)
- 1 1/2 teaspoons fresh lemon zest
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons chopped fresh parsley
- 1 tablespoon olive oil
RICE:
- 1 1/2 cups long grain or basmati white rice (see note)
- 2 cloves garlic, finely minced or pressed through a garlic press
- 3/4 teaspoon salt, plus more to taste if needed
- 3 1/4 cups low-sodium chicken broth
- 2 tablespoons freshly squeezed lemon juice
- 1 1/2 teaspoons fresh lemon zest
- 1/2 cup freshly grated Parmesan cheese
INSTRUCTIONS
- For the meatballs, in a large bowl, combine the ground turkey, milk, bread crumbs, lemon zest, salt, pepper, and parsley until well-combined. Roll into about 16 meatballs (about 1-2 inches in diameter).
- Heat the tablespoon olive oil in a large 12-inch nonstick skillet over medium heat until hot and rippling. Add the meatballs in a single layer and brown on each side. No need to cook through here as they will finish cooking with the rice - just get them nice and golden.
- Carefully scoop the meatballs out of the skillet onto a paper towel-lined plate and return the skillet to medium heat (wiping out any excess grease - leaving just a tiny bit for the rice).
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