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Lemony Turkey Meatballs with Flavorful Rice Recipe

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4.2 from 2 reviews

This healthy and flavorful recipe features juicy turkey meatballs baked to perfection and served over creamy, lemony rice infused with garlic, spinach, and a hint of coconut milk. A balanced and delicious meal perfect for a quick family dinner.

Ingredients

For the Turkey Meatballs:

  • 1 lb ground turkey (94% lean is best)
  • ½ cup shredded yellow onion
  • 1 tbsp lemon zest (from about 1 large lemon)
  • 2 large garlic cloves (minced)
  • 1 tsp onion powder
  • ½ tsp oregano
  • 1 tsp salt (or to taste)
  • ½ tsp pepper

For the Lemony Rice:

  • 1 tbsp olive oil
  • ½ cup diced yellow onion (use the other half of the onion)
  • 4 large garlic cloves
  • ¾ tsp paprika
  • 1 cup dry white Jasmine rice or long-grain rice (or Banza rice if desired)
  • 1 ½ cups chicken bone broth or low-sodium chicken broth (bone broth for extra protein!)
  • ⅔ cup light coconut milk (about half of a 13.6-ounce can)
  • 2 tsp lemon zest
  • Juice from 1 large lemon
  • 2 cups (handfuls) baby spinach
  • Salt and pepper (to taste)
  • OPTIONAL: 1 cup frozen peas (for extra veggies)

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
  2. Prepare Meatball Mixture: In a large bowl, combine the ground turkey, shredded onion, minced garlic, onion powder, oregano, lemon zest, salt, and pepper. Use your hands to gently mix all ingredients together until just combined, taking care not to overwork the meat.
  3. Form Meatballs: Use a scooper or your hands to shape the mixture into 18-22 evenly sized meatballs, about 2 tablespoons each. Place them spaced evenly on the prepared baking sheet.
  4. Bake Meatballs: Bake in the preheated oven for 13-16 minutes or until the internal temperature reaches 165°F (74°C), ensuring they are fully cooked but still juicy.
  5. Prepare Lemony Rice - Sauté Aromatics: While the meatballs bake, heat a large skillet over medium heat with 1 tablespoon olive oil. Add the diced onions and sauté for 3-5 minutes until translucent. Stir in the garlic and sauté for an additional minute until fragrant.
  6. Rinse Rice: Rinse the rice under cold water for about one minute to remove excess starch, then pat dry with a clean towel or paper towels.
  7. Toast Rice: Add the rinsed rice to the skillet along with ½ teaspoon salt, ¼ teaspoon pepper, and paprika. Toast the rice by stirring frequently for 3-5 minutes until the rice is slightly golden and aromatic.
  8. Cook Rice: Pour in the chicken broth, coconut milk, lemon juice, and lemon zest. If the rice isn’t fully covered by liquid, add up to an additional ½ cup of broth. Bring the mixture to a rapid boil, then reduce the heat to a simmer and cover with a lid.
  9. Simmer Until Cooked: Let the rice simmer for 15-20 minutes or until the liquid is fully absorbed and the rice is tender.
  10. Add Spinach: In the last one to two minutes of cooking, place the baby spinach on top of the rice and cover the pan again. Allow it to wilt without stirring, then gently mix once the rice is done cooking.
  11. Adjust Seasoning: Taste the rice and adjust salt and pepper as desired. A final squeeze of fresh lemon juice can be added to brighten the flavor.
  12. Serve: Serve the baked turkey meatballs on top of the creamy, lemony rice or mix the meatballs directly into the rice. Garnish as desired and enjoy a wholesome, comforting meal.

Notes

  • Use bone broth instead of regular chicken broth for added protein and richer flavor.
  • Do not overmix the meatball mixture to keep meatballs tender.
  • Rinsing rice removes excess starch and prevents clumping.
  • Adding spinach at the end keeps it vibrant and nutrient-rich.
  • Optional frozen peas can be added to the rice for extra vegetables and color.
  • Check meatball internal temperature with a thermometer to ensure safety.

Find it online: https://simpleplatter.com/lemony-turkey-meatballs-with-flavorful-rice-recipe/