Turkey Meatballs with Lemony Brown Rice and Sun-Dried Tomatoes

INGREDIENTS

  • 1 slice hearty 100% whole wheat bread, torn into 1" pieces

  • 1lb organic 93% lean ground turkey

  • 1 large organic egg

  • 4 scallions white and green parts separated and sliced thin

  • 1/4 cup chopped parsley

  • 2tsp grated lemon zest plus 2Tbs lemon juice

  • salt and pepper

  • 2TBS cold-pressed extra virgin olive oil

  • 1 cup long-grain brown rice

  • 3 garlic cloves, minced

  • 3 cups low-sodium chick broth

  • 1/2 cup oil packed sun dried tomatoes, rinsed, patted dry and sliced thin

  • 1/4 cup grated Parm cheese

INSTRUCTIONS

  1. Pulse bread in food processor to fine crumbs, 10 to 15 pulses; transfer to large bowl.  Add turkey, egg, 3 Tbs parsley, 11/2tsp lemon zest, 1/2tsp salt and ½ tsp pepper to bowl and using hands, gently knead mixture until combined. Using wet hands, roll heaping tablespoons of meat mixture into meatballs and transfer to baking sheet (makes about 20 meatballs).  Cover with greased plastic wrap and refrigerate for 15 min.

  2. Heat oil in 12-inch nonstick skillet over med-high heat until simmering.  Add meatballs and cook until well browned all over, 5-7 min.  Transfer meatballs to paper towel lined plate.

  3. Return now-empty skillet to med-high heat. Stir in rice and cook until edges of rice begin to turn translucent, about 1 min.  Add scallion whites and garlic and cook until fragrant, about 1 min.  Stir in broth and remaining 1/2tsp lemon zest and juice and bring to boil.

  4. Reduce heat to med-low, cover and cook 15 min.  Return meatballs to skillet, cover, and cook until rice is tender and meatballs are cooked through, about 15 min.

  5. Off heat, scatter sun-dried tomatoes over rice and let sit, covered for 5 min.  Sprinkle with parm, remaining scallion greens and 2tbs parsley. Serve and enjoy!

Source: America’s Test Kitchen

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