One-Skillet Turkey Meatballs with Lemony Rice

A lot of the recipes for a while aren't going to have substantial commentary because we're doing the writeups weeks or even months after cooking them; by the time we're writing the post we don't remember much beyond "it was tasty".

This is a straightforward recipe that basically produces a lemon-flavoured risotto with delicious turkey meatballs embedded in it. The whole thing is done in one pan (or pot), minimizing the amount of dish-related aftermath.

Since the rice is cooked the same pot as everything else, make sure you have a close-fitting lid for it.

Ingredients

• breadcrumbs (~2 slices worth)
• 1¼ lb ground turkey
• 6 scallions, sliced thin and sorted into white and green
• 1 large egg
• 3 tbsp chopped parsley
• 1 tbsp grated lemon zest
• 2 tbsp lemon juice
• salt and pepper
• 2 tbsp olive oil
• 1½ C long-grain white rice
• 3 garlic cloves
• 3¼ C chicken broth
• ½ C freshly grated parmesan cheese

Procedure

1. Combine turkey, 2 tbsp scallion greens, egg, breadcrumbs, 2 tbsp parsley, 1½ tsp lemon zest, ½ tsp salt, and ½ tsp pepper. Mix thoroughly and divide into ~20 meatballs. Refrigerate for 15 minutes.
2. Heat oil in a nonstick skillet or pot over medium-high heat. Cook meatballs until well browned all over, 5-7 minutes; remove with tongs or a slotted spoon and transfer to a plate.
3. Keeping skillet on the heat, add the rice. Cook, stirring frequently, until the edges of the rice begin to turn translucent, about 1 minute.
4. Add scallion whites, garlic, ½ tsp salt and cook until fragrant, about 1 minute.
5. Add broth, lemon juice, and remaining lemon zest and bring to a boil. Return meatballs to skillet, cover, and reduce heat to low. Cook until rice is tender and meatballs are cooked through, ~20 minutes.
6. Remove from heat and let sit, covered, for 5 minutes. Sprinkle with parmesan and remaining scallion greens. Eat.