Turkey Meatballs with Lemony Rice
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!
Ingredients
Turkey Meatballs:
- 1 lb ground turkey, 94% lean is best
- ½ cup shredded yellow onion
- 1 tablespoon lemon zest, from about 1 large lemon
- 2 large garlic cloves, minced
- 1 teaspoon onion powder
- ½ 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 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
Calories: 396kcal | Carbohydrates: 46g | Protein: 43g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 62mg | Sodium: 699mg | Potassium: 562mg | Fiber: 2g | Sugar: 2g | Vitamin A: 65IU | Vitamin C: 9mg | Calcium: 46mg | Iron: 2mg
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