turkeybreadeggs
Skillet Turkey Meatballs with Lemony Rice
A fresh one-pan dinner of tender turkey meatballs, scallions, parsley, Parmesan and lemony rice.
From YouTube · Oct 7, 2021
A fresh one-pan dinner of tender turkey meatballs, scallions, parsley, Parmesan and lemony rice.
30 min, including chilling
Prep time
20 meatballs; serving count not stated
Yield
Ingredients
15 ingredients- Hearty white sandwich bread, quantity not retained in source record
- 6 regular scallions, whites and greens separated
- 1 large egg
- Fresh parsley, including 2 tablespoons for the meatballs
- Finely grated lemon zest, about 3 teaspoons divided
- Fresh lemon juice, about 2 tablespoons
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/4 lb 94% lean ground turkey
- Cooking oil, quantity not retained
- Rice, quantity not retained in source record
- Chicken broth, quantity not retained in source record
- Panko breadcrumbs, quantity not retained
- Parmesan cheese, quantity not retained
- Lemon wedges, for serving
Method
12 steps- Tear the sandwich bread into one-inch pieces and pulse in a food processor 10 to 15 times to make fine crumbs.
- Thinly slice the scallion whites and greens, keeping some greens for garnish.
- Chop the parsley.
- Zest and juice the lemon.
- Combine the turkey, fresh breadcrumbs, egg, scallion greens, parsley, half the lemon zest, salt and pepper.
- Portion into 20 evenly sized meatballs.
- Refrigerate the meatballs for about 15 minutes so they firm up.
- Heat oil in a 12-inch non-stick skillet and brown the meatballs on all sides.
- Transfer the meatballs temporarily.
- Cook the rice with the scallion whites, chicken broth, lemon juice and remaining lemon zest according to the original method.
- Return the meatballs when the rice is nearly cooked and finish until the turkey is fully cooked.
- Finish with Parmesan, parsley, scallion greens and lemon wedges.
Recipe notes
Helpful tips
- Use 94% lean rather than 99% lean turkey for more tender meatballs.
- Shape all 20 meatballs evenly.
- Chill before frying so they hold together.
- The stored transcript does not retain all rice, broth, breadcrumb or Parmesan quantities.
Equipment
- Food processor
- Mixing bowl
- 12-inch non-stick skillet with lid
- Fine grater
- Citrus juicer
- Tablespoon measure
Storage
Refrigerate promptly for up to 3 days and reheat until the meatballs and rice are piping hot.
Additional tips
- Cook turkey meatballs to an internal temperature of 74°C or 165°F.
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