Turkey Meatballs with Lemony Rice
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5
4 reviews
Excellent
Turkey Meatballs with Lemony Rice
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These baked turkey meatballs with creamy lemon rice make a perfect under-30-minute weeknight dinner. The lemony risotto-like rice is irresistibly delicious, offering a healthy, gluten-free, dairy-free, and protein-rich meal that everyone will love!
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Ingredients
Turkey Meatballs:
- 1 lb ground turkey 94% lean is best
- ½ cup onion shredded yellow
- 1 tablespoon lemon from about 1 large lemon, zest
- 2 large garlic minced, cloves
- 1 teaspoon onion powder
- ½ teaspoon oregano
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper
Lemony Rice
- 1 tablespoon olive oil
- ½ cup yellow onion use the other half of the onion, diced
- 4 large garlic cloves
- ¾ teaspoon paprika
- 1 cup jasmine rice or Banza rice if desired, or long-grain rice, dry white
- 1 ½ cups chicken broth bone broth for extra protein!, bone broth or low-sodium version
- ⅔ cup coconut milk about half of a 13.6-ounce can, light
- 2 teaspoon lemon zest
- lemon juice from 1 large
- 2 cups (handfulls) baby spinach
- salt to taste
- black pepper to taste
- frozen peas optional, 1 cup, for extra veggies
Instructions
The Meatballs:
- Preheat the oven to 400°F and line one baking sheet with parchment paper.
- In a large bowl, combine ground turkey, shredded onion, minced garlic, onion powder, oregano, lemon zest, salt, and pepper.
- Gently mix with hands until fully combined. Form 18-22 meatballs using a scooper or hands (about 2 tablespoons of mixture per meatball).
- Place meatballs evenly on the prepared baking sheet. Bake for 13-16 minutes or until the internal temperature reaches 165°F.
Lemon Rice:
- While the meatballs are cooking: heat a large skillet over medium heat with 1 tablespoon of olive oil. Then, add in the chopped onions and sauté for 3-5 minutes until translucent. Add in garlic and sauté for an additional 1 minute.
- Meanwhile, rinse rice under cold water for 1 minute and pat dry.
- Add rinsed rice, ½ teaspoon salt, ¼ teaspoon pepper, and paprika. Toast the rice for 3-5 minutes.
- Pour in chicken broth, coconut milk, lemon juice, and lemon zest. The rice should be covered with liquid, if not, add up to another ½ cup more broth. Bring to a rapid boil, then reduce heat to a simmer, cover the pan with a lid, and let the rice cook for 15-20 minutes or until the liquid is absorbed.
- In the last minute or two of cooking, add the spinach on top of the rice, cover the lid, and let it wilt. There's no need to mix! Once the rice is cooked, the spinach should be wilted from the stem; then, gently mix.
- It should have the same consistency as a risotto. Taste and adjust salt and seasonings. I like to add another squeeze of lemon on top.
Serving:
- I like to add the meatballs to the rice and mix everything together. Or you can serve the meatballs on top of the creamy lemon rice. Garnish
Notes
- Rinse the Rice: Rinse the rice thoroughly before cooking to remove excess starch, which can cause the rice to become sticky.
- Cooking the Rice: If the rice appears dry during cooking, add additional broth or water, a little at a time, to ensure it cooks evenly and reaches the desired consistency. DO NOT BOIL THE RICE! It should be at a low simmer.
- Ground Meat: You can substitute ground turkey with ground chicken or lean beef.
- Chicken Broth: If you don’t have chicken broth, you can use vegetable broth or water with a bouillon cube for flavor.
- Rice: Instead of Jasmine or long-grain rice, you can use basmati rice or any other type of white rice. Don't use brown rice. Keep in mind that cooking times may vary slightly, so check the package.
- Freezing: You can freeze the meatballs for up to 2-3 months. Place them on a baking sheet in a single layer and freeze until solid, then transfer to a freezer bag or container. Thaw overnight in the refrigerator before reheating.
- Storing: Store leftover meatballs and rice separately in airtight containers in the refrigerator for up to 4-5 days.
- Reheating: To reheat, microwave them on high for 1-2 minutes or until heated through.
Nutrition Information
Show Details
Calories
396kcal
(20%)
Carbohydrates
46g
(15%)
Protein
43g
(86%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Cholesterol
62mg
(21%)
Sodium
699mg
(29%)
Potassium
562mg
(12%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
65IU
(1%)
Vitamin C
9mg
(10%)
Calcium
46mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 396 kcal
% Daily Value*
| Calories | 396kcal | 20% |
| Carbohydrates | 46g | 15% |
| Protein | 43g | 86% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 62mg | 21% |
| Sodium | 699mg | 29% |
| Potassium | 562mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 65IU | 1% |
| Vitamin C | 9mg | 10% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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