Turkey Meatballs with Lemony Brown Rice and Sundried Tomatoes

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Pulse bread in food processor to fine crumbs, 10-15 pulses; transfer to a large bowl, Stir in egg, 3 tablespoons scallion greens, 2 tablespoons parsley, 1 1/2 teaspoons lemon zest, salt, and pepper. Add turkey and gently knead with your hands until mixture is combined. Using lightly moistened hands, pinch off and roll turkey mixture into heaping 1-tablespoon-size meatballs and transfer to rimmed baking sheet. (You should have 20 meatballs.) Cover and refrigerate for at least 15 minutes or up to 24 hours.

Step 2

Heat oil in 12-inch skillet over medium-high heat until shimmering. Add meatballs and cook until well brown, 5-7 minutes. Transfer meatballs to paper towel-lined plate.

Step 3

Stir rice into fat left in skillet. Cook over medium-high heat until edges of rice begin to turn translucent, about 1 minute. Stir in scallion whites and garlic and cook until fragrant, about 1 minute. Stir in broth, remaining teaspoon lemon zest, and lemon juice and bring to a boil.

Step 4

Reduce heat to medium-low, cover, and cook for 15 minutes. Return meatballs to skillet and add any accumulated juices. Cover and cook until rice is tender and meatballs are cooked through, about 15 minutes.

Step 5

Off heat, scatter tomatoes over rice and let sit, covered, for 5 minutes. Sprinkle with Parmesan, remaining scallion greens, and remaining 2 tablespoons parsley. Serve.