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–+ servings
Greek Turkey Meatballs with Lemon Herb Rice

Greek Turkey Meatballs with Lemon Herb Rice for a Light Dinner

Enjoy a delicious and healthy meal with Greek Turkey Meatballs with Lemon Herb Rice, perfect for a light dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Greek
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Turkey A lean protein that’s flavorful and healthy.
  • 1 cup Breadcrumbs Provides structure; use gluten-free breadcrumbs if needed.
  • 1/2 cup Parmesan Cheese Adds richness; substitute with nutritional yeast for a dairy-free option.
  • 1/4 cup Fresh Parsley Brightens the flavor; mint or basil can be a refreshing alternative.
  • 2 cloves Minced Garlic Enhances flavor significantly; fresh garlic is preferred.
  • 1 tsp Dried Oregano Traditional Greek herb; Italian seasoning can be a good swap.
  • 1 large Egg Acts as a binder; flax egg can be a vegan substitute.
For the Rice
  • 1 cup Long-grain Rice Forms the base; brown rice offers extra fiber if desired.
  • 2 cups Chicken Broth Infuses flavor; use vegetable broth for a vegetarian version.
  • 1 tbsp Lemon Zest Adds brightness; fresh lemons provide the best taste.
  • 2 tbsp Lemon Juice Adds brightness; fresh lemons provide the best taste.
  • 1 tbsp Fresh Dill Complements the rice; adjust to your liking or omit if preferred.

Equipment

  • Mixing Bowl
  • Skillet
  • Saucepan

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine the ground turkey, breadcrumbs, Parmesan cheese, fresh parsley, minced garlic, dried oregano, salt, pepper, and beaten egg. Mix everything thoroughly until well combined.
  2. Shape the mixture into uniform 1-inch balls, making about 20 meatballs. Place them on a plate without touching.
  3. Heat a large skillet over medium heat and add a tablespoon of olive oil. Cook the meatballs for about 10-12 minutes until browned all sides.
  4. In a separate saucepan, heat another tablespoon of olive oil over medium heat. Add the long-grain rice and stir for 2-3 minutes until lightly toasted.
  5. Pour in the chicken broth along with lemon zest and juice, bring to a boil, then reduce heat to low and cover, simmering for 15-20 minutes.
  6. Remove from heat, let the rice sit covered for 5 minutes, then fluff with a fork and stir in fresh dill.
  7. Serve a scoop of the lemon herb rice topped with a few meatballs; garnish with extra dill or parsley if desired.

Nutrition

Serving: 1plateCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 1gVitamin A: 300IUVitamin C: 5mgCalcium: 150mgIron: 2mg

Notes

For best results, ensure meatballs are uniformly sized for even cooking. If mixture is too wet, add more breadcrumbs. Make-ahead friendly; store in the fridge for up to 24 hours.

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