Ingredients: |
Ingredients: 2 slices hearty white sandwich bread, torn into 1-inch pieces
1-1/4 lbs. ground turkey
5 scallions, white and green parts separated and sliced thin
1 large egg
3 Tbsp. chopped fresh parsley
1 Tbsp. grated lemon zest, plus 2 Tbsp. juice (plus wedges for serving)
Salt & pepper
2 Tbsp. olive oil
1-1/2 cups long-grain white rice
3 garlic cloves, minced
3-1/4 cups chicken broth
1/2 cup Parmesan cheese
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Directions: |
Directions:Pulse bread in food processor to fine crumbs, 10 to 15 pulses. Transfer to large bowl. Add turkey, 2 Tbsp. scallion green onions, egg, 2 Tbsp. parsley, 1-1/2 tsp. lemon zest, 1/2 tsp. salt and 1/2 tsp. pepper. Mix by hand until thoroughly combined. Rolls into meatballs (about 1 heaping tablespoon) and refrigerate for 15 minutes.
Heat oil in non-stick skillet over medium-high heat until shimmering. Cook meatballs until well browned all over, 5-7 minutes. Drain on paper towels, leaving fat in skillet.
Return skillet to medium-high heat and add rice. Cook, stirring frequently, until edges of rice begin to turn translucent, about 1 minute. Add whites of scallions, garlic, and 1/2 tsp. salt. Cook until fragrant, about 1 minute. Add broth, lemon juice, and remaining 1-1/2 tsp. lemon zest. Bring to boil.
Return meatballs to skillet, cover and reduce heat to low. Cook until rice is tender and meatballs and cooked through, about 20 minutes. Remove from heat and let sit, covered, for 5 minutes. Sprinkle with Parmesan cheese, reamaining scallion greens and remaining 1 Tbsp. parsley. Serve with lemon wedges. |
This recipe for Skillet Turkey Meatballs with Lemony Rice is from