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.
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)
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.