4.6 from 364 votes
Skillet Turkey Meatballs with Lemon Rice
Skillet Turkey Meatballs with Lemon Rice features ground turkey meatballs seasoned with lemon zest and parsley, browned in a skillet, then cooked with long grain rice infused with garlic, chicken broth, lemon juice, and Parmesan cheese. The combination yields tender meatballs and fragrant, slightly tangy rice with creamy texture from the cheese. This meal is balanced with fresh flavors and is cooked in a single pan, making it practical and satisfying.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings:
6
servings
Course:
Main Course
Cuisine:
American
Ingredients
Meatballs:
- 1 ½ pounds ground turkey
- 2 tablespoons milk
- ¼ cup bread crumbs panko, regular storebought or homemade
- 1 ½ teaspoons lemon zest fresh
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons parsley chopped, fresh
- 1 tablespoon olive oil
Rice:
- 1 ½ cups long grain white rice or basmati white rice
- 2 cloves garlic finely minced or pressed through a garlic press
- ¾ teaspoon salt plus more to taste if needed
- 3 ¼ cups chicken broth low-sodium
- 2 tablespoons lemon juice freshly squeezed
- 1 ½ teaspoons lemon zest fresh
- ½ cup Parmesan Cheese freshly grated
Instructions
- For the meatballs, in a large bowl, combine the ground turkey, milk, bread crumbs, lemon zest, salt, pepper, and parsley until well-combined. Roll into about 16 meatballs (about 1-2 inches in diameter).
- Heat the tablespoon olive oil in a large 12-inch nonstick skillet over medium heat until hot and rippling. Add the meatballs in a single layer and brown on each side. No need to cook through here as they will finish cooking with the rice - just get them nice and golden.
- Carefully scoop the meatballs out of the skillet onto a paper towel-lined plate and return the skillet to medium heat (wiping out any excess grease - leaving just a tiny bit for the rice).
- Add the rice to the skillet and cook for 1-2 minutes, stirring constantly, until the edges of the rice start to turn translucent. Add the garlic and salt and cook for another minute. Stir in the broth, lemon juice, and lemon zest and bring the mixture to a simmer.
- Gently nestle the meatballs back into the rice mixture and cover the skillet. Reduce the heat to low and cook until the rice is tender and the meatballs are cooked through, about 18-20 minutes.
- Remove the skillet from the heat and let it sit, covered, for 5 or so minutes. Uncover and sprinkle with Parmesan and additional fresh parsley, if desired. Serve immediately.
Cup of Yum
Notes
- Use fresh lemons for zest and juice, about two medium lemons, for noticeable citrus flavor.
- Brown rice can be substituted with an increase in liquid and longer cooking time, though this recipe uses white rice.
- Choose quality lean ground turkey packaged in trays to avoid a mushy texture in meatballs.
- Serve lemon wedges alongside for extra citrus punch.
- Adjust salt if your chicken broth already contains sodium, to taste.
Nutrition Information
Serving
1 Serving
Calories
393kcal
(20%)
Carbohydrates
43g
(14%)
Protein
36g
(72%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Cholesterol
68mg
(23%)
Sodium
753mg
(31%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories
% Daily Value*
| Serving | 1 Serving | |
| Calories | 393kcal | 20% |
| Carbohydrates | 43g | 14% |
| Protein | 36g | 72% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 68mg | 23% |
| Sodium | 753mg | 31% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.