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Greek Turkey Meatballs with Lemon Herb Rice

Delicious Greek Turkey Meatballs with Lemon Herb Rice You’ll Love

Enjoy Greek Turkey Meatballs with Lemon Herb Rice, a Mediterranean-inspired dinner perfect for family nights and friends.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Mediterranean
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Turkey Can substitute with ground chicken or beef.
  • 1 cup Breadcrumbs Use gluten-free breadcrumbs for a gluten-free version.
  • 1/2 cup Parmesan Cheese Omit for dairy-free, or substitute with nutritional yeast.
  • 1/4 cup Fresh Parsley Can replace with basil or cilantro.
  • 1/4 cup Fresh Mint Consider swapping with dill or basil.
  • 2 cloves Garlic Minced, garlic powder can work in a pinch.
  • 1 teaspoon Dried Oregano Replace with Italian seasoning for a different flavor.
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Black Pepper Adjust to taste.
  • 1 large Egg Use a flax egg for a plant-based option.
  • 2 tablespoons Olive Oil Any neutral oil can be used as well.
For the Lemon Herb Rice
  • 1 cup Long-Grain Rice Switch to quinoa or couscous for a gluten-free alternative.
  • 2 cups Chicken or Vegetable Broth Plain water can be used but is less tasty.
  • 1 tablespoon Lemon Zest Adds bright acidity to the dish.
  • 2 tablespoons Lemon Juice Don't skip for that zesty punch!
  • 1/4 cup Chopped Dill Feel free to use other herbs.
  • 1 teaspoon Salt Adjust according to taste.
  • 1 teaspoon Pepper Adjust according to taste.

Equipment

  • Oven
  • Mixing Bowl
  • Baking sheet
  • pot

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine the ground turkey, breadcrumbs, Parmesan cheese, parsley, mint, garlic, oregano, salt, black pepper, and egg. Mix gently.
  3. Form the mixture into 1 to 1.5-inch balls and place them on the baking sheet.
  4. Drizzle olive oil over the formed meatballs.
  5. Bake the meatballs for 20-25 minutes, or until cooked through and golden brown.
  6. While the meatballs bake, rinse the long-grain rice under cold water.
  7. In a pot, combine the rinsed rice and broth, then bring to a boil. Reduce to low heat, cover, and simmer for 15-20 minutes.
  8. Remove from heat, fluff the rice, and mix in the lemon zest, lemon juice, dill, and a pinch of salt and pepper.
  9. Serve the lemon herb rice on plates with the baked meatballs on top.

Nutrition

Serving: 1meatballCalories: 220kcalCarbohydrates: 26gProtein: 19gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 400mgPotassium: 380mgFiber: 2gSugar: 1gVitamin A: 300IUVitamin C: 5mgCalcium: 80mgIron: 2mg

Notes

Store leftovers in separate airtight containers in the fridge for up to 3 days. Reheat at 350°F (175°C) for 10-12 minutes.

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