Ingredients
Scale
- 1 pound ground turkey
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup rice
- 2 cups chicken broth
- Zest and juice of 1 lemon
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, combine ground turkey, breadcrumbs, Parmesan cheese, egg, garlic, oregano, salt, and pepper. Mix well and form into meatballs.
- Place the meatballs on a baking sheet lined with parchment paper and bake for 20-25 minutes until cooked through.
- In a saucepan, heat olive oil over medium heat. Add rice and toast slightly, about 2 minutes.
- Pour in chicken broth, lemon zest, and lemon juice. Bring to a boil, then reduce heat and cover, cooking for 15-20 minutes until rice is fluffy.
- Stir in fresh parsley before serving.
- Serve the meatballs over the lemon herb rice.
Notes
For a gluten-free option, replace breadcrumbs with gluten-free alternatives. Watch the rice closely while toasting to avoid burning.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg