Ground turkey stays juicy at 165°F because its lower fat content actually retains moisture better than beef at high temps.
Lemon Turkey Meatballs with Creamy Rice
Dive into a deliciously wholesome dish with our zesty Lemon Turkey Meatballs nestled atop a bed of velvety rice infused with fresh spinach. These tender meatballs are not only easy to whip up but also packed with flavor, thanks to the bright citrus notes that elevate every bite. Get ready to savor a nutritious meal that’s as satisfying as it is simple to make!
Prep
15
min
Cook
35
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 1 tbsp dried basil (15 ml)
- 3 garlic cloves, minced
- juice of 1 lemon
- zest of one lemon
- 1/4 large yellow onion, diced
- 1/2 6oz bag baby spinach
- 1-2 cups water (depending on need) (240-480 ml)
🥩Meat & Seafood(1)
- 1 lb ground turkey (454 g)
🫙Pantry Staples(4)
- 1/2 13.5oz can full-fat coconut milk (3/4 cup) (120 ml)
- 2 tbsp olive oil (30 ml)
- 1 cup dry rice, rinsed (240 ml)
- 1 + 1/2 cups veggie broth (can sub chicken broth) (360 ml)chicken broth
🧂Spices & Seasonings(4)
- 1/2 tsp black pepper (2.5 ml)
- 1 tsp dried oregano (5 ml)
- 2 tsp salt (10 ml)
- 1 tsp smoked paprika + salt & pepper to taste (5 ml)
👨🍳 Instructions
- 1
Preheat your oven to 400 degrees and line a sheet pan with parchment paper.
- 2
In a large bowl, combine the ground turkey, lemon zest, salt, black pepper, oregano, and basil until it’s a uniform mixture.
- 3
Use a cookie scoop or spoon to shape the mix into approximately 12 even meatballs and place on the sheet pan.
- 4
Bake for 15-20 mins, or until the internal temperature is at 165 degrees.
- 5
While the meatballs bake, heat the olive oil over medium heat in a large skillet.
- 6
Add the diced onion and sauté until translucent.
- 7
Add the minced garlic and cook for another minute, then mix in the rinsed rice and season with salt, pepper, and smoked paprika.
- 8
Let the rice toast, stirring occasionally, for about 5 minutes.
- 9
Pour in the veggie broth, coconut milk, and lemon juice.
- 10
Add 1-2 cups of water, depending on how much you need to completely cover the rice in liquid.
- 11
Mix to combine, then cover the pan and cook for 15-20 mins, until the rice is fully cooked.
- 12
Mix in the baby spinach and wilt it down, then add the cooked meatballs on top.
- 13
Top with a drizzle of olive oil and additional lemon zest if desired.
💡 Pro Tips
- ✓Use a digital thermometer to verify meatballs reach exactly 165°F internal temperature - turkey's lean protein structure becomes dry and crumbly if overcooked beyond this point.technique165°F
- ✓Toast the rice for exactly 5 minutes until grains turn translucent at edges - this gelatinizes the outer starch layer and prevents mushy texture while maintaining distinct grains.timing5 minutes
- ✓Zest only the yellow part of lemon peel using a microplane - the white pith contains limonin compounds that turn bitter when heated above 200°F.ingredient200°F threshold
- ✓Line your sheet pan with parchment paper rated for 425°F+ since meatballs will create steam pockets that can cause lower-rated papers to brown and stick.equipment425°F+ rating
- ✓Sauté onions until translucent but not browned - this occurs at 185-200°F when cell walls break down and release moisture without triggering Maillard reactions.technique185-200°F
Share this recipe
Prep
15
min
Cook
35
min
Serves
4
people
Level
beginner
Share this recipe
Ground turkey stays juicy at 165°F because its lower fat content actually retains moisture better than beef at high temps.
Lemon Turkey Meatballs with Creamy Rice
Dive into a deliciously wholesome dish with our zesty Lemon Turkey Meatballs nestled atop a bed of velvety rice infused with fresh spinach. These tender meatballs are not only easy to whip up but also packed with flavor, thanks to the bright citrus notes that elevate every bite. Get ready to savor a nutritious meal that’s as satisfying as it is simple to make!
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 1 tbsp dried basil (15 ml)
- 3 garlic cloves, minced
- juice of 1 lemon
- zest of one lemon
- 1/4 large yellow onion, diced
- 1/2 6oz bag baby spinach
- 1-2 cups water (depending on need) (240-480 ml)
🥩Meat & Seafood(1)
- 1 lb ground turkey (454 g)
🫙Pantry Staples(4)
- 1/2 13.5oz can full-fat coconut milk (3/4 cup) (120 ml)
- 2 tbsp olive oil (30 ml)
- 1 cup dry rice, rinsed (240 ml)
- 1 + 1/2 cups veggie broth (can sub chicken broth) (360 ml)chicken broth
🧂Spices & Seasonings(4)
- 1/2 tsp black pepper (2.5 ml)
- 1 tsp dried oregano (5 ml)
- 2 tsp salt (10 ml)
- 1 tsp smoked paprika + salt & pepper to taste (5 ml)
👨🍳 Instructions
- 1
Preheat your oven to 400 degrees and line a sheet pan with parchment paper.
- 2
In a large bowl, combine the ground turkey, lemon zest, salt, black pepper, oregano, and basil until it’s a uniform mixture.
- 3
Use a cookie scoop or spoon to shape the mix into approximately 12 even meatballs and place on the sheet pan.
- 4
Bake for 15-20 mins, or until the internal temperature is at 165 degrees.
- 5
While the meatballs bake, heat the olive oil over medium heat in a large skillet.
- 6
Add the diced onion and sauté until translucent.
- 7
Add the minced garlic and cook for another minute, then mix in the rinsed rice and season with salt, pepper, and smoked paprika.
- 8
Let the rice toast, stirring occasionally, for about 5 minutes.
- 9
Pour in the veggie broth, coconut milk, and lemon juice.
- 10
Add 1-2 cups of water, depending on how much you need to completely cover the rice in liquid.
- 11
Mix to combine, then cover the pan and cook for 15-20 mins, until the rice is fully cooked.
- 12
Mix in the baby spinach and wilt it down, then add the cooked meatballs on top.
- 13
Top with a drizzle of olive oil and additional lemon zest if desired.
💡 Pro Tips
- ✓Use a digital thermometer to verify meatballs reach exactly 165°F internal temperature - turkey's lean protein structure becomes dry and crumbly if overcooked beyond this point.technique165°F
- ✓Toast the rice for exactly 5 minutes until grains turn translucent at edges - this gelatinizes the outer starch layer and prevents mushy texture while maintaining distinct grains.timing5 minutes
- ✓Zest only the yellow part of lemon peel using a microplane - the white pith contains limonin compounds that turn bitter when heated above 200°F.ingredient200°F threshold
- ✓Line your sheet pan with parchment paper rated for 425°F+ since meatballs will create steam pockets that can cause lower-rated papers to brown and stick.equipment425°F+ rating
- ✓Sauté onions until translucent but not browned - this occurs at 185-200°F when cell walls break down and release moisture without triggering Maillard reactions.technique185-200°F