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Turkey Meatballs and Lemon Rice

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I am a huge fan of one an suppers.  The less washing up the better!  Less mess, less stress.  I recently came across this recipe for Turkey Meatballs and Lemon Rice and thought it sounded delicious and the fact that it was a one an supper made it even more appealing.  Adapted from the Cookbook entitled One-Pan Wonders from Cooks Country.

I like ground turkey and use it a lot to make burgers.  Turkey burgers are so delicious.  Normally I use the 99% fat free ground turkey, but this recipe calls for regular ground turkey.  I think the extra lean would be far too lean and the meatballs would not hold together very well.

As it is you need to chill the meatballs over night.  It did say in the recipe you could chill for 15 minutes, but I have to say from experience overnight works better.

I added some vegetables to the rice.  Peas and corn.  Any way I can get some of our five a day into our diet works for me.  They are now saying we should be eating up to 10 servings of fruit and veg a day!  Taking care of two in a one pan entree works!

I also added some cheese to the topping.  I used a four cheese blend, low fat, and it was great!

The end result was tasty tender turkey meatballs, with a lovely veg and lemon flavoured rice pilaf.  Colourful and delicious.  All you need is a salad on the side.  

*Turkey Meatballs with Lemony Rice*

Serves 4


Tender and delicious Turkey meatballs nestled in flavourful lemony rice.  Don’t be tempted to use the low fat ground turkey for this.  Regular ground turkey with a higher fat content works better.  Plan ahead as you need to chill the meatballs overnight. 

2 slices of rustic white bread, torn into bits

1 1/4 pounds regular ground turkey

1 large free range egg, beaten

6 spring onions, washed and trimmed

3 TBS minced fresh parsley

salt and black pepper

1 TBS finely grated lemon zest, plus 2 TBS fresh lemon juice

2 TBS olive oil

315g of long grain rice (1 1/2 cups)

3 cloves of garlic, peeled and missed

768ml of warm chicken stock (3 1/4 cups)

1 handful each of frozen corn and peas
60g grated four cheese mix (1/2 cup)

90g grated Parmesan Cheese (1/2 cup)

 Make the meatballs first.Blitz the bread in a food rocessor until you have fine crumbs.Slice the spring onions very thinly. Keep the green and white bits separate from each other. Crumble the turkey into a large bowl. Add the bread crumbs, egg, 2 TBS each of parsley and green spring onion bits, 1 1/2 TBS lemon zest and 1/2 tsp each of salt and black pepper. Using your hands mix together thoroughly. Shape into 20 balls.  Place onto a plate, cover with plastic cling film and chill overnight. 

When you are ready to cook dinner, heat the oil in a 12 inch deep non-stick skillet over medium heat.  Add the meatballs and cook until golden brown all over.  Transfer to a plate which you have lined with paper kitchen toweling to drain.

Add the rice to the drippings in the pan.  Cook and stir to coat in the oil for about a minute.  Add the garlic, white bits of the spring onion and 1/2 tsp salt. Cook, stirring, until very fragrant. Add the chicken stock, lemon juice and 1 1/2 tsp of lemon zest. Bring to the boil. Nestle the meatballs into the rice, cover and reduce the heat to low.  Cook covered for about 20 minutes, until the rice is cooked and the meatballs are cooked through. Add the frozen peas and corn. Fork them through.  Cover again and let stand for 5 minutes. Scatter with all of the cheese and remaining parsley. Serve.

These were really, really good.  I hope you will be inspired to give it a go!  Bon Appetit!

Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen


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