Skillet Turkey Meatballs with Lemon Rice

• Meat

  • 1 1/2 lbs Ground turkey

• Produce

  • 2 cloves Garlic
  • 3 tsp Lemon, fresh zest
  • 2 tbsp Parsley, fresh

• Canned Goods

  • 3 1/4 cups Chicken broth, low-sodium

• Condiments

  • 2 tbsp Lemon juice, freshly squeezed

• Pasta & Grains

  • 1 1/2 cups Long-grain or basmati white rice

• Baking & Spices

  • 1/2 tsp Pepper
  • 1 1/4 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 1/4 cup Bread crumbs

• Dairy

  • 2 tbsp Milk
  • 1/2 cup Parmesan cheese

Found on melskitchencafe.com

Description

Ingredients

• 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
• 1 1/2 cups long grain or basmati white rice (see note above)
• 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

Directions

• 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).
• Add the rice to the skillet and cook for 1-2 minutes, stirring constantly, until the edges of the rice start to turn translucent. Add the garlic and salt and cook for another minute. Stir in the broth, lemon juice, and lemon zest and bring the mixture to a simmer.
• Gently nestle the meatballs back into the rice mixture and cover the skillet. Reduce the heat to low and cook until the rice is tender and the meatballs are cooked through, about 18-20 minutes.
• Remove the skillet from the heat and let it sit, covered, for 5 or so minutes. Uncover and sprinkle with Parmesan and additional fresh parsley, if desired. Serve immediately.