Sheet-Pan Greek Turkey Meatballs with Lemon Rice

Ingredients

Quantities are for 4 servings.

• 1 1/4 lb Ground turkey
• 1/3 cup Breadcrumbs
• 1 each Egg
• 3 cloves Garlic
• 1 tsp Dried oregano
• 4 oz Feta cheese
• 1 1/2 cups (dry) Jasmine or basmati rice
• 1 cup Chicken broth
• 2 each Lemon
• 1 each Cucumber
• 2 each Tomato, fresh
• 1/2 each Red onion
• 1/4 cup Kalamata olives
• 2 tbsp Olive oil

Instructions

1. Heat oven to 400°F and line a sheet pan with parchment paper (or lightly oil it). Zest one of the lemons and set the zest aside for the rice, then juice both lemons into a small bowl and set the juice aside for the salad.
2. In a large bowl, gently mix the ground turkey, breadcrumbs, egg, minced garlic, oregano, and half the feta until just combined — mixing more than that makes the meatballs tough. Roll into 16 golf-ball-sized meatballs and space them evenly on the sheet pan.
3. Bake 18-20 minutes, until the meatballs are no longer pink in the center (165°F on a meat thermometer, if you have one).
4. As soon as the meatballs go in the oven, start the rice: swap the chicken broth in for the water your rice package calls for (same amount), and stir in the reserved lemon zest before cooking.
5. While everything cooks, toss the diced cucumber, tomato, and red onion with the olive oil, reserved lemon juice, and the remaining feta for a quick salad.
6. Serve the meatballs over the lemon rice with the salad and kalamata olives alongside.