Skillet Turkey Meatballs with Lemony Rice
Recipe summary
A one-pan dish featuring turkey meatballs flavored with herbs and lemon, served with lemony rice.
Ingredients
- hearty white sandwich bread
- 6 scallions
- 1 egg
- parsley
- lemon
- salt
- pepper
- ground turkey (94% fat content)
- panko bread crumbs
- parmesan cheese
- chicken broth
Method
- 1
Tear bread into one-inch pieces and pulse in a food processor 10 to 15 times until fine crumbs are achieved.
- 2
Thinly slice scallion whites and greens, set aside for garnish and mixing.
- 3
Chop parsley finely.
- 4
Zest the lemon using a rasp grater, avoiding the white pith, and set aside.
- 5
Juice the lemon using a citrus juicer, collecting the juice in a measuring cup.
- 6
Mix ground turkey with bread crumbs, chopped herbs, lemon zest, egg, salt, and pepper.
- 7
Use a tablespoon to portion the turkey mixture into 20 evenly sized meatballs.
- 8
Refrigerate the meatballs for about 15 minutes to set.
- 9
Add oil to a 12-inch non-stick skillet and heat.
- 10
Cook the meatballs in the skillet until browned on all sides, then set aside.
- 11
Cook rice with chicken broth and lemon juice, then add lemon zest.
- 12
Add the cooked meatballs back to the skillet with the rice and cook together until heated through.
Source details
ChefScribe turned the original YouTube cooking video into a clean recipe card. Full credit remains with the creator.
Original video
Source video from America's Test Kitchen. The recipe card keeps the ingredients and steps handy while you cook.
Video: https://www.youtube.com/watch?v=h1FoN6mltrE
Tips and storage
Storage: Not specified
