Description
These Greek Turkey Meatballs with Lemon Herb Rice are packed with bright flavors and Mediterranean flair. Juicy meatballs made with feta, zucchini, and herbs are served over fluffy lemon-infused rice for a dish that’s weeknight-easy but feels like a vacation to Santorini.
Ingredients
Scale
- For the Meatballs:
- 1 lb ground turkey
- ½ cup crumbled feta cheese
- ¼ cup grated zucchini
- 2 garlic cloves, minced
- 1 tsp dried oregano
- ½ tsp smoked paprika
- 1 egg
- ¼ cup panko breadcrumbs (or almond flour for gluten-free)
- For the Lemon Herb Rice:
- 1 cup basmati rice
- 2 cups chicken broth
- Zest and juice of 1 lemon
- ¼ cup chopped fresh dill
- ¼ cup chopped fresh parsley
- 1 tbsp olive oil
Instructions
- Prepare the Meatballs: In a bowl, mix turkey, feta, zucchini, garlic, oregano, paprika, egg, and panko. Mix gently until combined. Form into 1.5-inch balls.
- Sear the Meatballs: Heat olive oil in a skillet over medium. Brown meatballs on all sides, 2–3 minutes each, then transfer to a baking sheet.
- Bake: Bake meatballs at 375°F for 12–15 minutes or until internal temp reaches 165°F.
- Make the Rice: In a saucepan, sauté rice in olive oil for 2 minutes. Add chicken broth, lemon zest, and juice. Simmer covered for 15 minutes, then stir in dill and parsley and let steam for 5 more minutes off heat.
- Serve: Plate rice and top with meatballs. Garnish with more herbs or a wedge of lemon.
Notes
Tip: Want a make-ahead option? Mix the meatball ingredients and store covered in the fridge up to 24 hours. This dish also freezes well—just keep the rice and meatballs in separate containers.
- Prep Time: PT15M
- Cook Time: PT25M
- Category: Dinner
- Method: Baking & Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 2g
- Sodium: 510mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 105mg
Keywords: greek meatballs, lemon rice, turkey meatballs, mediterranean dinner, healthy meal prep