Printable recipe cardAmerica's Test Kitchen
Skillet Turkey Meatballs with Lemony Rice
Original source
America's Test Kitchen on YouTubeTender skillet turkey meatballs served with lemony rice, scallions, parsley and Parmesan.
Tender skillet turkey meatballs served with lemony rice, scallions, parsley and Parmesan.
Prep time
15 min
Yield
20 meatballs
Ingredients
11
Steps
12
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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
Equipment
- Food processor
- Mixing bowl
- 12-inch non-stick skillet with lid
- Fine grater
- Citrus juicer
Method
- Tear bread into one-inch pieces and pulse in a food processor 10 to 15 times until fine crumbs are achieved.
- Thinly slice scallion whites and greens, set aside for garnish and mixing.
- Chop parsley finely.
- Zest the lemon using a rasp grater, avoiding the white pith, and set aside.
- Juice the lemon using a citrus juicer, collecting the juice in a measuring cup.
- Mix ground turkey with bread crumbs, chopped herbs, lemon zest, egg, salt, and pepper.
- Use a tablespoon to portion the turkey mixture into 20 evenly sized meatballs.
- Refrigerate the meatballs for about 15 minutes to set.
- Add oil to a 12-inch non-stick skillet and heat.
- Cook the meatballs in the skillet until browned on all sides, then set aside.
- Cook rice with chicken broth and lemon juice, then add lemon zest.
- Add the cooked meatballs back to the skillet with the rice and cook together until heated through.
Helpful tips
- Shape the meatballs evenly so they cook at the same rate.
- Chill the shaped meatballs before frying so they hold together.
- Return the browned meatballs to the rice only after the rice is nearly cooked.
Storage
Refrigerate leftovers promptly in a covered container and reheat the turkey meatballs and rice until piping hot.
