Skillet Turkey Meatballs With Lemony Rice

It has only been recently that I have convinced my family to try turkey meatballs.  To them, a meatball could not be good unless it was made with beef, pork, or  a combination of the two.  That changed when they ate their first turkey meatball.  Now they just love them and the kids get excited when I saw I am making turkey meatballs.

Today's recipe is a very springy recipe with its' light lemony flavor.  The use of lemon zest really flavors this dish up a notch.  I really liked what it did for the rice.  I could have made a meal of the rice.
The meatballs are also flavored with lemon zest.  In addition to the lemon zest, they are also flavored with some scallions, chopped parsley, salt and pepper.

The meatballs are first browned in a large skillet then removed to a plate.  Add the rice to the skillet and cook about 1 minute.  Add some scallion whites, garlic, and salt and cook about another minute.  Next, you add the broth, lemon juice and remaining lemon zest and bring the ingredients to a boil.  Add the meatballs, cover and cook until the rice is tender and the meatballs are cooked.  I had to cook mine about 30 minutes.

Remove the dish from the heat and let it stand for five minutes.  Sprinkle with some Parmesan cheese and remaining scallions, and parsley.  Serve with a lemon wedge.

A delightful dinner that is easy to prepare and is not lacking in taste.  It is wonderful.

Skillet Turkey Meatballs With Lemony Rice
From Cook's Country Magazine

Ingredients:

2 sliced hearty white sandwich bread, torn into 1-inch pieces
1 1/4 pounds ground turkey
6 scallions, white and green parts separated and sliced thin
1 large egg
3 tablespoons chopped fresh parsley
1 tablespoon grated lemon zest plus 2 tablespoons juice, plus lemon wedges for serving
Salt and pepper
2 tablespoons olive oil
1 1/3 cups long-grain white rice
3 garlic cloves, minced
3 1/4 cups chicken broth
1 ounce Parmesan cheese, grated (1/2 cup)

Directions:

1. Pulse bread in food processor to fine crumbs, 10 to 15 pulses; transfer to large bowl.  Add turkey, 2 tablespoons scallion greens, egg, 2 tablespoons parsley, 1 1/2 teaspoons lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper and mix with your hands until thoroughly combined.  Divide mixture into 20 portions (about 1 heaping tablespoon each).  Roll into meatballs, transfer to plate, and refrigerate for 15 minutes.
2. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering.  Cook meatballs until well browned all over, 5 to 7 minutes.  Transfer meatballs to paper towel-lined plate, leaving fat in skillet.
3. Return skillet to medium-high heat and add rice.  Cook, stirring frequently, until edges of rice begin to turn translucent, about 1 minute.  Add broth, lemon juice, and remaining 1 1/2 teaspoons lemon zest and bring to boil.
4. Return meatballs to skillet, cover, and reduce heat to low.  Cook until rice is tender and meatballs are cooked through, about 20 minutes.  Remove from heat and let sit, covered for 5 minutes.  Remove from heat and let sit covered, for 5 minutes.  Sprinkle with Parmesan, remaining scallion greens and remaining 1 tablespoon parsley.  Serve with lemon wedges.

Serves 4