Greek Turkey Meatballs with Lemon Rice

Juicy, gluten-free Greek turkey meatballs served over creamy lemon rice with spinach.

Greek Turkey Meatballs with Lemon Rice

These Greek turkey meatballs are baked with oregano, garlic, and lemon, then served over creamy lemon rice made with bone broth. No eggs, no breadcrumbs, no dairy, and 43g of protein per serving. It's the weeknight dinner I make on repeat.

5 from 3 votes

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Prep Time 10

Cook Time 30

Total Time 40

Serving servings

Ingredients

Turkey Meatballs:

1 lb ground turkey, 94% lean is best, but 99% works since the onion binds them
½ cup shredded yellow onion
1 tablespoon lemon zest, from about 1 large lemon
2 large garlic cloves, minced
1 teaspoon onion powder
1 teaspoon oregano
1 teaspoon salt, or to taste
½ teaspoon pepper

Lemony Rice

1 tablespoon olive oil
½ cup diced yellow onion, use the other half of the onion
4 large garlic cloves
¾ teaspoon 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 teaspoon lemon zest
Juice from 1 large lemon
2 cups (handfulls) baby spinach
Salt and pepper, to taste
OPTIONAL: 1 cup frozen peas (for extra veggies)

Instructions

The Meatballs:

Preheat: Heat the oven to 400°F and line a baking sheet with parchment paper.
Mix: In a large bowl, combine the ground turkey, shredded onion, minced garlic, onion powder, oregano, lemon zest, salt, and pepper.
Roll: Gently mix with your hands until just combined. Form 18 to 22 meatballs, about 2 tablespoons each. Don't overmix or they'll be dense.
Bake: Space them evenly on the sheet and bake for 13 to 16 minutes, until the internal temperature reaches 165°F.

Lemon Rice:

Sauté the aromatics: While the meatballs cook, heat 1 tablespoon olive oil in a large skillet over medium. Add the diced onion and sauté 3 to 5 minutes until translucent, then add the garlic for 1 more minute.
Rinse the rice: Rinse under cold water for 1 minute, until the water runs clear, then pat dry.
Toast the rice: Add the rinsed rice, ½ teaspoon salt, ¼ teaspoon pepper, and paprika. Toast for 3 to 5 minutes.
Add the liquid: Pour in the chicken broth, coconut milk, lemon juice, and lemon zest. The rice should be covered. If not, add up to another ½ cup broth. Bring to a rapid boil, then reduce to a low simmer, cover, and cook 15 to 20 minutes until the liquid is absorbed.
Wilt the spinach: In the last minute or two, lay the spinach on top of the rice and replace the lid. No stirring needed. Once wilted from the stem, gently mix it through.
Taste and adjust: It should have the consistency of risotto. Taste for salt, and add one more squeeze of lemon on top.
Serve: Fold the meatballs into the rice, or spoon them on top. Garnish with fresh parsley.

Notes

Rinse the rice: Rinse until the water runs clear to remove excess starch. Skipping this makes the rice gluey instead of creamy.

Cooking the rice: If it looks dry before it's done, add broth a splash at a time. Do not boil once covered, keep it at a low simmer.

Ground meat: Ground chicken works, around 93% lean.

Rice: Basmati or any white long-grain rice works. Don't use brown rice, the liquid ratio and timing are different and you won't get the creamy texture.

Air fryer: 380°F for 8 to 10 minutes in a single layer, until 165°F.

Chicken broth: Regular chicken broth works, you'll just lose about 8g protein per serving.

Freezing: Freeze the meatballs up to 2 to 3 months. Freeze flat on a sheet until solid, then transfer to a bag. Thaw overnight in the fridge.

Storing: Store meatballs and rice separately in airtight containers for 4 to 5 days.

Reheating: Microwave 1 to 2 minutes. If the rice looks dry, add a splash of broth first.

Nutrition

Course Dinner, Lunch

Cuisine Greek

DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!