Ingredients
View recipe page- 2 slices hearty white sandwich bread,
torn into 1-inch pieces - 14 pounds ground turkey
- 1 large egg
- 6 scallions, white and green parts separated
and sliced thin - 3 tablespoons minced fresh parsley
- 1 tablespoon grated lemon zest plus 2 tablespoons
juice, plus lemon wedges for serving - Salt and pepper
- 2 tablespoons extra-virgin olive oil
- 11/2 cups long-grain white rice
- 3 garlic cloves, minced
- 31/2 cups chicken broth
- 1 ounce Parmesan cheese, grated (1/2 cup)
Instructions
- Pulse bread in food processor to fine crumbs, 10 to
pulses; transfer to large bowl. Add turkey, egg,
tablespoons scallion greens, 2 tablespoons parsley,
11/2 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,
roll into meatballs, and transfer to plate. Refrigerate
meatballs for at least 15 minutes, or up to 1 day. - 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. - Add rice to fat left in skillet and cook over medium-
high heat, stirring often, 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
11/2 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
tablespoon parsley. Serve with lemon wedges.