Turkey meatballs with lemon rice
This has been pinned for a while. I don't know why I didn't try this earlier. Made it as written the first time (like you always should) but we'll make this again, it was amazing. Maybe with the cauliflower rice substitution that The Bitten Word tried as well.
10/2023 note-
This recipe needs an adjustment on the amount of rice (and then broth) it calls for. This is waaaaaaay too much rice for this amount of meat. Start cutting back the rice and broth, future self.
2 slices of white bread, torn into pieces (or breadcrumbs if you don't want to dirty another dish)
1 1/4 lbs ground turkey (our packages are a bit bigger so we use the whole thing 1.75 pounds, just up everything else a little bit) (do NOT use super lean turkey)
6 scallions, sliced and divided into green and white
1 egg
3 tbs chopped parsley
1 tbs lemon zest, 2 tbs lemon juice, and lemon slices for serving
salt and pepper
2 tbs olive oil
2 cups long grain rice
6 cloves of chopped garlic
4 3/4 cups chicken broth (or 1 cup if using cauliflower rice)
1/2 cup parmesan cheese*
Pulse the white bread until you get a fine crumb
Add in turkey, 1/2 of the scallion greens, egg, 1/2 of the lemon zest, 1/2 of the parsley, salt and pepper
Form into meatballs and then chill for 15 minutes in the fridge
Heat oil in a large fry pan until shimmering
Cook each side about 5-7 minutes and remove to a towel lined plate
Add in the rice and cook until the edges are almost transparent
Add in scallion whites, garlic, another 1/2 tsp salt, and cook until fragrant
Add in broth, lemon zest, and lemon juice and bring to a boil
Add in meatballs, cover and simmer for 20 minutes
Top with parmesan cheese, the rest of the parsley, and the rest of the scallion greens
Serve with lemon slices
* we forgot the cheese! It was yummy anyways
** and all the footnotes to the rest of the recipe. We didn't have any eggs (subed 1 tbs mayo). We also didn't have enough scallions, virus cooking kitchen and our windowsill scallions weren't big enough. We used chives from the garden for the green parts and onion for the white part.
2 slices of white bread, torn into pieces (or breadcrumbs if you don't want to dirty another dish)
1 1/4 lbs ground turkey (our packages are a bit bigger so we use the whole thing 1.75 pounds, just up everything else a little bit) (do NOT use super lean turkey)
6 scallions, sliced and divided into green and white
1 egg
3 tbs chopped parsley
1 tbs lemon zest, 2 tbs lemon juice, and lemon slices for serving
salt and pepper
2 tbs olive oil
2 cups long grain rice
6 cloves of chopped garlic
4 3/4 cups chicken broth (or 1 cup if using cauliflower rice)
1/2 cup parmesan cheese*
Pulse the white bread until you get a fine crumb
Add in turkey, 1/2 of the scallion greens, egg, 1/2 of the lemon zest, 1/2 of the parsley, salt and pepper
Form into meatballs and then chill for 15 minutes in the fridge
Heat oil in a large fry pan until shimmering
Cook each side about 5-7 minutes and remove to a towel lined plate
Add in the rice and cook until the edges are almost transparent
Add in scallion whites, garlic, another 1/2 tsp salt, and cook until fragrant
Add in broth, lemon zest, and lemon juice and bring to a boil
Add in meatballs, cover and simmer for 20 minutes
Top with parmesan cheese, the rest of the parsley, and the rest of the scallion greens
Serve with lemon slices
* we forgot the cheese! It was yummy anyways
** and all the footnotes to the rest of the recipe. We didn't have any eggs (subed 1 tbs mayo). We also didn't have enough scallions, virus cooking kitchen and our windowsill scallions weren't big enough. We used chives from the garden for the green parts and onion for the white part.
*** Update with the cauliflower rice substitution. It was not yummy. We cut our liquid down to just over a cup and it still ended up with way too much liquid. And the the texture with not tender crisp like when we cook it in cast iron. Not sure if we'll try that again.
Update 11/2021, increased the amount of rice and adjusted the liquid a little bit. We still had some liquid after simmering for 20 minutes.
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