Lemony Turkey Meatballs with Creamy Rice
A delightful and healthy dish featuring zesty turkey meatballs served over creamy rice with spinach.
Ingredients
Main Ingredients
- 1 lb ground turkey
- 0.5 cup shredded yellow onion
- 1 tablespoon lemon zest (from about 1 large lemon)
- 2 large garlic cloves, minced
- 1 teaspoon onion powder
- 0.5 teaspoon oregano
- 1 teaspoon salt (or to taste)
- 0.5 teaspoon pepper
- 1 tablespoon olive oil
- 0.5 cup diced yellow onion
- 4 large garlic cloves, minced
- 0.75 teaspoon paprika
- 1 cup dry Jasmine rice (or long-grain rice)
- 1.5 cups chicken bone broth (or low-sodium chicken broth)
- 0.67 cup light coconut milk (about half of a 13.6-ounce can)
- 2 teaspoons lemon zest
- 1 large lemon juice
- 2 cups baby spinach
- salt and pepper (to taste)
- 1 cup frozen peas (optional, for extra veggies)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine the ground turkey, shredded onion, minced garlic, onion powder, oregano, lemon zest, salt, and pepper. Mix gently with your hands until everything is well combined. Form 18-22 meatballs, using about 2 tablespoons of mixture for each.
- Place the meatballs evenly on the prepared baking sheet. Bake in the preheated oven for 13-16 minutes, or until the internal temperature reaches 165°F (74°C).
- While the meatballs are baking, heat a large skillet over medium heat and add 1 tablespoon of olive oil. Once hot, add the diced onion and sauté for 3-5 minutes until translucent. Then, add the minced garlic and sauté for an additional minute.
- Rinse the rice under cold water for about 1 minute and pat dry. Add the rinsed rice, ½ teaspoon salt, ¼ teaspoon pepper, and paprika to the skillet. Toast the rice for 3-5 minutes, stirring occasionally.
- Pour in the chicken broth, coconut milk, lemon juice, and lemon zest. Ensure the rice is covered with liquid; if not, add up to another ½ cup of broth. Bring to a rapid boil, then reduce the 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 baby spinach on top of the rice, cover the lid, and let it wilt. There’s no need to mix! Once the rice is cooked, gently mix in the wilted spinach.
- You can mix the meatballs into the rice or serve them on top. Enjoy your delicious meal!
Notes
For extra veggies, feel free to add 1 cup of frozen peas when you add the spinach. Adjust the seasoning to your taste, and consider adding a squeeze of fresh lemon juice on top before serving for an extra zing! No alcoholic drinks allowed, please substitute with a non-alcoholic option.