Skillet Meatballs and Lemon Rice

From Mel's Kitchen Cafe

INGREDIENTS

Meatballs:
• 2 pounds ground turkey
• 1/2 cup bread crumbs (panko, regular storebought or homemade)
• 1 1/2 teaspoons fresh lemon zest
• 2 eggs
• 1/2 cup shredded carrot
• 1/4 cup diced onion
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons chopped fresh parsley
• 1 tablespoon olive oil

Rice:
• 1 1/2 cups long grain or basmati white rice (see note above)
• 2 cloves garlic, finely minced or pressed through a garlic press
• 3/4 teaspoon salt, plus more to taste if needed
• 3 1/4 cups low-sodium chicken broth
• Juice from 1 lemon
• 1 1/2 teaspoons fresh lemon zest

DIRECTIONS

1. For the meatballs, in a large bowl, combine the ground turkey, bread crumbs, carrot, onion, lemon zest, salt, pepper, and parsley until well-combined. Roll into 1-2 inch-diameter meatballs.
2. 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 - just get them nice and golden. 
3. 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). 
4. 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, scrape brown bits up and bring the mixture to a simmer. 
5. 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. 
6. Remove the skillet from the heat and let it sit, covered, for 5 or so minutes. Uncover and sprinkle with additional fresh parsley, if desired. Serve immediately

Notes from Jill's Kitchen: Next time I need to try simmering the meatballs in the rice instead of sautéing them first. Sautéing meatballs just stresses me out and I have had great success cooking meatballs by simmering them in sauce lately... Also, use that one turkey meatball recipe next time for much more tender meatballs.
Update 7/15: the tweaks to the meatball recipe are the new normal, so I made the permanent changes  in the recipe.