For the meatballs: 1 lb ground turkey 1/4 cup breadcrumbs 1/4 cup grated Parmesan cheese 1 egg 2 cloves garlic, minced 1 tablespoon dried oregano 1 teaspoon dried basil 1/2 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons fresh parsley, chopped 1 tablespoon olive oil (for frying) For the rice: 1 cup long-grain rice 2 cups water or chicken broth 1 tablespoon olive oil 1 lemon, zested and juiced 1/4 cup fresh parsley, chopped Salt and pepper to taste
Directions:
Start by preparing the rice. Heat olive oil in a saucepan over medium heat, then add the rice and toast it for a minute or two. Pour in the water or chicken broth, bring to a boil, then cover and simmer on low for 15-20 minutes until the rice is tender and the liquid absorbed. Once cooked, stir in lemon zest, lemon juice, parsley, salt, and pepper. Fluff with a fork and set aside. Meanwhile, combine ground turkey, breadcrumbs, Parmesan, egg, minced garlic, oregano, basil, salt, pepper, and chopped parsley in a bowl. Mix gently until combined. Shape the mixture into 1-inch meatballs. Heat olive oil in a skillet over medium-high heat. Cook the meatballs, turning occasionally, until browned on all sides and cooked through, about 8-10 minutes. Serve the meatballs over the lemon herb rice. Garnish with extra parsley if you like, and enjoy.
