This one-pan, weeknight dinner is as delicious as it is easy. With just the right citrus notes to brighten the flavors, it is destined to become a favorite. It was taken from my first issue of Cook's Country magazine, my new favorite cooking magazine.
2 slices white sandwich bread, torn into 1 inch pieces
1 1/4 lbs ground turkey (93% lean)
6 scallions, white and green parts separated and thinly sliced
1 large egg
3 tbs chopped fresh parsley
1 tbs grated lemon zest plus 2 tbs lemon juice
salt and pepper
2 tbs olive oil
1 1/2 cups long grain white rice
3 garlic cloves, minced
3 1/4 cups chicken broth
1/2 cup grated Parmesan cheese
Pulse bread to fine crumbs in food processor, 10 - 15 pulses. Transfer to a large bowl. Add turkey, 2 tbs scallion greens, egg, 2 tbs parsley, 1 1/2 tsp lemon zest, 1 tsp salt, and 1/2 tsp pepper. Mix with your hands until thoroughly combined. Divide mixture into 24 portions and roll each portion into a meatball. Transfer to a plate and refrigerate for 15 minutes.
Heat oil in a large nonstick skillet over medium high heat until shimmering. Cook meatballs until well browned all over, 5 to 7 minutes. Transfer meatballs to paper towel lined plate, leaving fat in skillet.
Return skillet to medium high heat and add rice. Cook, stirring frequently, until the rice starts to turn translucent, about 1 minute. Add scallion whites and garlic and cook until fragrant, about 1 minute. Add broth, lemon juice, and remaining lemon zest and bring to a boil.
Return meatballs to skillet, cover, and reduce heat to low. Cook until rice is tender and meatballs are cooked through, another 25-30 minutes. Remove from heat and let sit for 5 minutes. Stir in parmesan and remaining parsley.
This dish is reminiscent of a risotto with the delightful addition of meatballs. It is totally unfussy to prepare and delivered a wallop of flavor in every bite.