Recipes and Links

Turkey Meatballs with Lemon Rice

 Serves: 4-6

Ingredients:

2 slices stale, hearty white sandwich bread torn into pieces (or ½-1/2 cup bread crumbs)

1 ¼ lb ground turkey (I like Jennie-O the best)

6 scallions, trimmed, white and green parts separated, sliced thin

3 Tbsp minced fresh parsley, large stems removed before mincing

1 Tbsp grated lemon zest (zest first, then squeeze for juice)

2 Tbsp lemon juice, plus lemon wedges for serving

Salt and pepper

2 Tbsp Flying Olive Lemon, Garlic, Gremolata, a Single Varietal or a Combination, more for drizzling

1 1/2 cups long-grain white rice

3 cloves minced garlic

3 ¼ cups chicken broth

1 oz Parmesan cheese grated to make about ½ cup, if desired (photo does not have cheese added)

Directions:

Heat the oven to 350 degrees.

If using bread slices, pulse in a food processor to make fine crumbs. Transfer to a large bowl. Add the turkey, 2 Tbsp of scallion greens, 2 Tbsp parsley, 1 ½ tsp lemon zest, ½ tsp salt, and ½ tsp pepper. Mix thoroughly (I use my clean hands for this step)

Divide the mixture into 20 portions and roll the meatballs. They will be about 1 ½’ in diameter. Transfer to a rimmed cookie sheet. Roast them for 15-20 minutes until meatballs are done and slightly browned. At this point, you can store them in the refrigerator for 2-3 days covered, or in the freezer.

Add the Flying Olive EVOO of choice to a skillet. Add the rice and cook over medium-high heat, stirring often, until the edges of the rice begin to turn translucent, about 1-3 minutes. Add the scallion whites, garlic, and ½ tsp salt and cook until fragrant, about 1 minute. Add the broth, lemon juice, and remaining 1 ½ tsp lemon zest. Bring to a boil.

Return the meatballs to the skillet, cover, and reduce heat to low. Cook until rice is tender and meatballs are warm, about 20 minutes. Sprinkle with Parmesan, if desired, remaining scallion greens, and remaining 1 Tbsp parsley. Serve with lemon wedges and drizzle on additional Flying Olive Extra Virgin of Choice.

Inspired by a recipe in the book by the Editors at America’s Test Kitchen, One-Pan Wonders: Fuss-Free Meals for your Sheet Pan, Dutch Oven, Skillet, Roasting Pan, Casserole, and Slow Cooker, 2017

Submitted by Barb L.