SKILLET TURKEY MEATBALLS WITH LEMON RICE
Make and share this Skillet Turkey Meatballs With Lemon Rice recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- For the meatballs, in a large bowl, combine the ground turkey, milk, bread crumbs, lemon zest, salt, pepper, and parsley until well-combined. Roll into about 16 meatballs (about 1-2 inches in diameter).
- Heat the tablespoon olive oil in a large 12-inch nonstick skillet over medium heat until hot and rippling. Add the meatballs in a single layer and brown on each side. No need to cook through here as they will finish cooking with the rice; cook until just golden.
- Carefully scoop the meatballs out of the skillet onto a paper towel-lined plate and return the skillet to medium heat (wiping out any excess grease - leaving just a tiny bit for the rice).
- Add the rice to the skillet and cook for 1-2 minutes, stirring constantly, until the edges of the rice start to turn translucent. Add the garlic and salt and cook for another minute. Stir in the broth, lemon juice and lemon zest and bring the mixture to a simmer.
- Gently nestle the meatballs back into the rice mixture and cover the skillet. Reduce the heat to low and cook until the rice is tender and the meatballs are cooked through, about 18-20 minutes.
- Remove the skillet from the heat and let it sit, covered, for 5 or so minutes. Uncover and sprinkle with Parmesan and additional fresh parsley, if desired. Serve immediately.
Nutrition Facts : Calories 438.4, Fat 14.9, SaturatedFat 4.5, Cholesterol 86.4, Sodium 755.5, Carbohydrate 43.4, Fiber 1, Sugar 0.8, Protein 32.3
BROCCOLI LEMON RICE
Make and share this Broccoli Lemon Rice recipe from Food.com.
Provided by PollyB
Categories Lemon
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut broccoli into 1/2 inch pieces.
- Cook broccoli covered in a small amount of boiling salted water for 5 minutes or until tender-crisp; drain.
- In a medium saucepan; cook the rice and onion in butter until onion is tender but not brown.
- Remove from heat.
- Stir in the broth, water chestnuts, lemon peel and lemon-pepper seasoning.
- Bring to boiling; reduce heat.
- Cover and simmer about 15 minutes or until the rice is tender.
- Stir in the cooked broccoli.
- Remove from heat.
- Let stand covered for 5 minutes.
- Fluff with fork.
Nutrition Facts : Calories 195.3, Fat 6.7, SaturatedFat 3.8, Cholesterol 15.3, Sodium 271.2, Carbohydrate 29.1, Fiber 3.7, Sugar 3.3, Protein 6.4
SKILLET TURKEY MEATBALLS WITH LEMONY RICE - CC RECIPE
Provided by á-48655
Number Of Ingredients 12
Steps:
- 1. Pulse bread in food processor to fine crumbs, 10 to 15 pulses; transfer to large bowl. Add turkey, 2 tablespoons scallion greens, egg, 2 tablespoons parsley, 1 1/2 teaspoons lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper and mix with your hands until thoroughly combined. Divide mixture into 20 portions (about 1 heaping tablespoon each). Roll into meatballs, transfer to plate, and refrigerate for 15 minutes. 2. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Cook meatballs until well browned all over, 5 to 7 minutes. Transfer meatballs to paper towel-lined plate, leaving fat in skillet. 3. Return skillet to medium-high heat and add rice. Cook, stirring frequently, until edges of rice begin to turn translucent, about 1 minute. Add scallion whites, garlic, and 1/2 teaspoon salt and cook until fragrant, about 1 minute. Add broth, lemon juice, and remaining 1 1/2 teaspoons lemon zest and bring to boil. 4. Return meatballs to skillet, cover, and reduce heat to low. Cook until rice is tender and meatballs are cooked through, about 20 minutes. Remove from heat and let sit, covered, for 5 minutes. Sprinkle with Parmesan, remaining scallion greens, and remaining 1 tablespoon parsley. Serve with lemon wedges.
TURKEY MEATBALLS WITH LEMON SAUCE
Make and share this Turkey Meatballs With Lemon Sauce recipe from Food.com.
Provided by SweetySJD
Categories Poultry
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, combine egg, cereal, Worcestershire and lemon peel.
- Crumble turkey over mixture; mix until well combined.
- Shape into 20 meatballs.
- In a large skillet coated with nonstick spray, brown meatballs.
- Add broth; bring to a boil.
- Reduce heat, cover and simmer 5-8 minutes or until turkey is no longer pink.
- Remove meatballs and keep warm.
- Combine the cornstarch, yogurt and lemon juice until smooth.
- Gradually stir into juices in pan.
- Bring to a boil; cook and stir until thickened, about 2 minutes.
- Stir in carrot and onion; heat through.
- Serve meatballs and sauce over noodles.
Nutrition Facts : Calories 477.5, Fat 14.9, SaturatedFat 3.9, Cholesterol 189.5, Sodium 569.9, Carbohydrate 51.6, Fiber 3.5, Sugar 4.9, Protein 33.5
CHINESE STYLE LEMON RICE
Make and share this Chinese Style Lemon Rice recipe from Food.com.
Provided by littlemafia
Categories Rice
Time 10m
Yield 2 cups, 2 serving(s)
Number Of Ingredients 8
Steps:
- Add oil in a wok over high heat, when hot, saute the onion cubes, and minced ginger, then stir fry grated lemon zest and ground cumin over medium heat for about 30 seconds.
- Add the rice into the wok, stirring and tossing to mix well, season with salt.
- Remove from the wok to a bowl, serve immediately.
GREEK MEATBALLS AND RICE SKILLET
Some of the key flavors of Greek cuisine-mint, parsley, feta, garlic, lemon-infuse this simple skillet meal that delivers big flavors without going overboard on calories. A one-pot meal that cooks up in about an hour, it's made from a base of basic ingredients, like rice, chicken broth, panko bread crumbs and ground beef. And yet, this meal is far from basic. Skillet cooking ensures that the meatballs stay juicy, with the added bonus of extra-flavorful rice. Serving them up with fresh finishing touches like chopped tomatoes, lemon zest and a sprinkle of parsley makes for a delicious escape from routine!
Provided by By Betty Crocker Kitchens
Categories Dinner
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- In small bowl, mix bread crumbs and milk; let stand 5 minutes. In large bowl, mix beef, bread crumb mixture, onion, garlic, 2 tablespoons of the parsley, the mint, salt and egg. Shape mixture into 18 (1 3/4-inch) meatballs.
- In 12-inch nonstick skillet, heat 1 teaspoon of the oil over medium heat. Add meatballs; cook 10 to 15 minutes, gently turning occasionally, until well browned on all sides. Transfer to plate, and wipe out skillet.
- In same skillet, heat remaining 1 teaspoon oil over medium-high heat. Add rice; stir 1 minute. Add broth and lemon juice; heat to simmering. Add meatballs; reduce heat to medium-low. Cover; cook 14 to 17 minutes or until meatballs are thoroughly cooked and no longer pink in center (165°F) and rice is tender.
- Top skillet with tomatoes, feta cheese, lemon zest and remaining 1 tablespoon parsley.
Nutrition Facts : Calories 340, Carbohydrate 37 g, Cholesterol 90 mg, Fat 1/2, Fiber 1 g, Protein 21 g, SaturatedFat 4 1/2 g, ServingSize 1 Cup, Sodium 710 mg, Sugar 3 g, TransFat 0 g
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