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Greek turkey meatballs with lemon herb rice served in a white bowl with lemon wedges and fresh mint.
Daniel

Greek Turkey Meatballs with Lemon Herb Rice

Bright, herby turkey meatballs nestled over fragrant lemon rice for a fresh Mediterranean dinner that comes together in under an hour.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Greek, Mediterranean
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs
  • 1 lb ground turkey 93% lean
  • 0.5 cup panko breadcrumbs
  • 1 large egg lightly beaten
  • 3 cloves garlic minced
  • 1.5 tsp dried oregano
  • 1 tsp dried mint or 2 tbsp fresh chopped
  • 0.75 tsp salt
  • 0.5 tsp black pepper freshly ground
  • 2 tbsp olive oil for drizzling
For the Lemon Herb Rice
  • 1.5 cups long-grain white rice rinsed until water runs clear
  • 2.25 cups chicken broth low sodium
  • 1 lemon zest and 2 tbsp juice
  • 0.25 cup fresh dill chopped, plus more for serving
  • 1 tbsp butter unsalted
  • 0.5 tsp salt

Equipment

  • Large Rimmed Baking Sheet
  • Large saucepan with lid
  • Microplane or fine grater

Method
 

Prep
  1. In a large bowl, combine ground turkey, panko, egg, garlic, oregano, mint, salt, and pepper. Use your hands to mix gently until just combined - do not overwork or meatballs will be tough.
  2. Scoop and roll into 20 meatballs, about 1.5 inches each. Place on a plate and refrigerate while you start the rice - this helps them hold their shape.
Cook the Rice
  1. In a large saucepan, combine rinsed rice, chicken broth, lemon zest, and salt. Bring to a boil over high heat, then reduce heat to low, cover tightly, and simmer for 15 minutes until liquid is absorbed and rice is tender. Remove from heat and let stand covered for 5 minutes.
  2. Fluff rice with a fork, then fold in butter, lemon juice, and fresh dill. Cover to keep warm while meatballs cook.
Cook the Meatballs
  1. Preheat oven to 425F. Arrange meatballs on a rimmed baking sheet, drizzle with olive oil, and roast for 18-20 minutes until golden brown on the outside and cooked through (internal temp 165F). They should have nice color - do not overcrowd the pan.
Serve
  1. Spoon lemon herb rice onto plates, top with 5 meatballs per serving, and sprinkle with extra fresh dill. Serve with lemon wedges if desired.

Notes

Don't skip rinsing the rice - it removes excess starch so the grains stay fluffy and separate. The meatballs can be mixed and shaped up to 4 hours ahead; keep refrigerated until ready to roast. For extra richness, crumble a little feta over the finished plates or serve with tzatziki on the side.