Chef’s Note

“ATK One Pot Wonder”








  • 1 12 lbsground turkey
  • 2 tablespoonsmilk
  • 14 cupdry breadcrumbs (panko breadcrumbs or regular breadcrumbs)
  • 1 12 teaspoons freshly grated lemon zest
  • 12 teaspoonsalt (or more to taste)
  • 12 teaspoonblack pepper
  • 2 tablespoonsfresh parsley (chopped)
  • 1 tablespoonolive oil
  • RICE
  • 1 12 cupslong grain rice
  • 2 garlic cloves (finely minced)
  • 34 teaspoonsalt (plus more to taste if needed)
  • 3 14 cupslow sodium chicken broth
  • 2 tablespoonsfresh lemon juice
  • 1 12 teaspoons freshly grated lemon zest
  • 12 cupparmesan cheese (freshly grated)
  • Directions

  • 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.
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