Skillet Turkey Meatballs with Lemony Rice

From Cook's Country | April/May 2015

Why this recipe works:

This easy, thrifty one-pot supper readily feeds four. Browning the meatballs in the skillet kicks off their cooking and also creates flavorful brown bits—called fond—in the skillet. Toasting the rice with garlic and scallion in the same skillet makes the most of this fond. After returning the… read more

This easy, thrifty one-pot supper readily feeds four. Browning the meatballs in the skillet kicks off their cooking and also creates flavorful brown bits—called fond—in the skillet. Toasting the rice with garlic and scallion in the same skillet makes the most of this fond. After returning the meatballs to the pan, we add a carefully measured amount of stock to ensure that the meatballs and rice are cooked at the same time. With the addition of lemon to both the meatballs and the cooking liquid, the entire dish has a bright lemon flavor.

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Serves 4

A 12-inch nonstick skillet with a tight-fitting lid is essential. Turn the meatballs gently in step 2 so they don’t break.

Ingredients

Detail sfs skillet turkey meatballs with lemony rice 10
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