Original web recipe; practical kitchen testing is pending. Nutrition is an ingredient-based estimate, not a laboratory measurement. Image shows a serving suggestion.
Ingredients
- 12 oz (340 g) lean ground turkey, 93% lean
- 1 large egg (50 g without shell)
- 1/4 cup (25 g) plain breadcrumbs
- 1/2 cup (90 g) dry long-grain rice
- 1 cup (240 ml) water for rice
- 2 tsp (10 ml) olive oil
- 1/4 tsp (1.5 g) salt, or to taste
- 2 tbsp (30 ml) lemon juice
- 1 tsp (1 g) dried oregano
- 1 cup (150 g) halved cherry tomatoes
Method
- Heat oven to 400°F (200°C). Combine turkey, egg, breadcrumbs and salt; form 12 small meatballs and place on an oiled baking tray.
- Bake for 18–22 minutes until the centers reach 165°F (74°C).
- Meanwhile bring rice and water to a boil, cover and simmer gently for 15–18 minutes or according to the package; rest off heat for 5 minutes.
- Heat remaining oil in a skillet. Add listed vegetables and flavorings with 2 tbsp (30 ml) water and cook 7–10 minutes until tender. Divide rice, meatballs and vegetables between two plates.
Cook’s note: Serve immediately. Ingredient brands and portion sizes change nutrition estimates.
Allergens: Egg, Wheat. Check all package labels; oats and sauces may have additional allergens.
Approximate nutrition per serving: 560 kcal · Protein 40 g · Carbohydrates 50 g · Fat 22 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.