I started cooking this meal on busy weeknights. It came from trying to make a quick, healthy dinner that the whole family would eat. Greek Turkey Meatballs with Lemon Herb Rice fit that need. The meatballs bake while the rice cooks. The whole meal is ready fast.
I keep this recipe in my regular rotation. I can change herbs or sides if I want. It works for packed lunches or a simple dinner. I often pair it with a plain salad or steamed veggies.
This dish pairs seasoned turkey meatballs with bright lemon rice. The meatballs are mild and savory. The rice has a fresh lemon and herb taste. People make it for weeknight dinners, light meals, and simple family lunches. It is not heavy. It fills plates without long cook time. For a different sauce idea, see this turkey meatballs with tzatziki page for a classic match.
Why make this recipe
This meal saves time and cleans up fast. The meatballs bake on one sheet. The rice cooks in one pot. The flavors are bright from lemon and herbs. You can change herbs, swap breadcrumbs, or use different cheese. It fits a packed week and weekend cooks. It also works well when you need a meal that stores and reheats cleanly.
How to make this recipe
You make the meatballs and the rice at the same time. Mix the turkey and seasonings, form balls, and bake. While meatballs cook, rinse and cook rice in broth. Finish rice by stirring in lemon and parsley. The two parts come together on the plate. For cooks who like slow-simmered rice, look at a slow-cooker lemon herb chicken and rice note for method tips.
Ingredients
1 lb ground turkey, 1/2 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 clove garlic, minced, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 tablespoon olive oil, 1 cup rice, 2 cups chicken broth, 1 lemon (juice and zest), 1/4 cup fresh parsley, chopped.
Ground turkey keeps the dish lighter than beef. Breadcrumbs help the meatballs hold their shape. Parmesan adds a salty, savory note. Oregano and basil give a Mediterranean touch. Chicken broth gives the rice more flavor than water. Lemon juice brightens the rice, and parsley gives a fresh finish.
Directions
- Preheat the oven to 400°F (200°C).
- In a large bowl, mix together ground turkey, breadcrumbs, Parmesan cheese, oregano, basil, garlic, salt, and pepper until well combined.
- Form the mixture into meatballs and place them on a baking sheet.
- Drizzle with olive oil and bake for 20-25 minutes or until cooked through.
- Meanwhile, rinse the rice under cold water. In a pot, combine rice and chicken broth, bring to a boil, then reduce to a simmer, cover and cook for about 15-20 minutes until rice is fluffy.
- Remove from heat, stir in lemon juice, zest, and parsley.
- Serve the turkey meatballs over the lemon herb rice.
Notes: Preheating the oven helps the meatballs brown. Do not pack the meat too hard when forming meatballs; loose mix gives a tender texture. Rinsing rice removes extra starch so it cooks fluffy. Let meatballs rest a few minutes after baking to hold juices.
How to serve this recipe
Serve the meatballs over the lemon herb rice while both are warm. Add a simple green salad or steamed broccoli on the side. A dollop of plain yogurt or a little tzatziki works if you want a cool sauce. This dish fits casual weeknights and small gatherings. For a lighter plate, use a smaller scoop of rice and more greens. You can also plate the meatballs to the side for bowls or meal prep.
How to store this recipe
Cool the meatballs and rice before storing. Put them in airtight containers. Keep in the fridge for up to 3–4 days. For longer storage, freeze meatballs on a tray first, then move to a freezer bag for up to 2 months. Freeze rice only if you plan to use it within a month. Reheat in the oven or microwave until hot. Add a splash of water when reheating rice to restore moisture.
Tips to make this recipe
Use an ice cream scoop or spoon to make even meatballs. Do not overmix the turkey or meatballs can get dense. If meatballs dry out, add a small spoon of olive oil or a light sauce before serving. Check rice at the low end of cooking time so it does not overcook. For other flavor ideas and technique tips, see this buttered lobster pasta tips for notes on finishing dishes with butter and herbs.
Variation
Swap the turkey for ground chicken if you want a similar flavor. Add crumbled feta on top for a saltier finish. Use orzo instead of rice for a pasta-style base, but cook times and liquid will change. If you need gluten-free, use gluten-free breadcrumbs. The main limits are cook time and texture: smaller swaps keep the simple, quick nature of this meal.
FAQs
Q: Can I make the meatballs in a pan instead of the oven?
A: Yes. Brown them in a skillet then finish in the oven or cook through on low heat in the pan.
Q: Can I use brown rice?
A: Yes. Brown rice needs more liquid and longer cook time. Plan to cook 40–45 minutes.
Q: Are these meatballs good for meal prep?
A: Yes. They store well in the fridge and reheat cleanly.
Q: Can I freeze the whole meal?
A: Freeze meatballs only for best results. Rice can be frozen but may change texture.
Conclusion
This version gives a fast, reliable weeknight dinner. It cooks with simple steps and common ingredients. The lemon and herbs lift the rice. The meatballs stay tender when you avoid overmixing. The recipe fits meal prep and family meals, and it works with small swaps when you need them. For a different one-pan take, see One Skillet Greek Meatballs and Lemon Rice. For a variation with orzo and a creamy sauce, check Greek Turkey Meatballs with Orzo & Feta Sauce.
