Skillet Turkey Meatballs 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.