- 2 slices hearty white sandwich bread (torn into 1-inch pieces)
- 1¼ LB ground turkey
- 6 scallions (white and green parts separated) (sliced thin)
- 1 LG egg
- 3 TBS fresh parsley (chopped)
- 1 TBS grated lemon zest + 2 TBS juice + lemon wedges for serving
- Salt and pepper
- 2 TBS olive oil
- 1½ C long-grain white rice
- 3 garlic cloves (minced)
- 3¼ C chicken broth
- 1 OZ (½ C) Parmesan cheese (grated)
NOTE: A 12-inch nonstick skillet with a tight-fitting lid is essential. Turn the meatballs gently in step 2 so they don’t break.
- 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), or 35 portions using the smallest silver portioning scoop. Roll into meatballs, transfer to plate, and refrigerate for 15 minutes.
- 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.
- 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.
- 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.
Yields 4 servings.