After sharing the easy turkey meatball recipe yesterday, I wanted to post this quick and easy dinner using those same meatballs, that my family has been enjoying lately. It’s simple to throw together, and is even easier to clean up since it’s all made in one pot. Because brown rice takes longer to cook than jasmine rice, just make sure to account for the extra minutes when figuring out serving time. Read on to learn how to make this skillet turkey meatballs and rice dish. turkey meatballs and brown rice in a cast iron skillet on a white background You can adjust the lemon juice you add to the rice based on the tartness of your lemons, or how much (or little) some people in your family enjoy lemon flavor. Also, feel free to use scallions or onions in this dish; I’ve used both and they’re equally delicious. turkey meatballs and brown rice in a white bowl with black fork on a white background If you try and enjoy this recipe, please consider leaving a comment and rating below. Good luck and happy cooking 🙂

Print

Skillet Turkey Meatballs & Rice

brown rice and turkey meatballs in a cast iron skillet

This one pan skillet dinner is as comforting as it is easy to throw together. Make a double batch of the meatballs to have extra on hand for leftovers.

  • Author: Andrea Howe
  • Category: Dinner
  • Cuisine: American

Ingredients

1 batch of healthy turkey meatballs

1 cup long grain brown rice, rinsed

3 minced garlic cloves

1-2 tablespoons lemon juice

4 cups chicken stock/broth

Parmesan cheese to taste (as much as 1/4 cup or just some shreds)

Instructions

Assemble your turkey meatballs and refrigerate for 15 minutes.

Remove from refrigerator and heat 2 tablespoons of extra virgin olive oil in a large skillet on medium  heat. Add meatballs to pan and saute for 5-7 minutes, turning on all sides to evenly brown but not cook through.

Remove meatballs from pan and set on a paper towel lined plate.

Heat empty skillet on medium heat, adding a swig of oil if needed, and add rice, cooking for a minute or two just until translucent. Add scallions or onions and garlic and cook for about another minute. Stir in broth and lemon juice and bring to a slow boil.

Reduce heat to low and cover & simmer for 15-20 minutes. Remove lid and add meatballs to pan. Cover and cook for another 20 minutes, until rice is tender.

Sprinkle with parmesan cheese, and fresh parsley and/or scallion greens if desired.

3 Comments

Andrea Howe

Thanks! The brown rice adds a nice hearty and nutty texture to the meatballs – it’s been a bit at home!

Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.