Skillet Turkey Meatballs and Rice
This one pan meatball and rice 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
- 1/4 cup diced onions
- 1-2 tablespoons lemon juice
- 4 cups chicken stock (or chicken 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.
Other Tips for Making Turkey Meatballs and Rice
If you're in a time crunch, you could use store-bought frozen meatballs instead of making your own. Just be sure to read the ingredients list to make sure you're buying a high-quality meatball!
I used my homemade turkey meatballs in this skillet dinner recipe, but your favorite ground beef or lamb meatballs can also be used.
Enjoy these skillet meatballs with rice as is, or serve with a simple side salad or steamed veggie.
Calories: 187kcal | Carbohydrates: 31g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 254mg | Potassium: 253mg | Fiber: 1g | Sugar: 3g | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg