Turkey meatballs and mushroom rice is delicious, filling, and made in one skillet.
The meatballs start in the skillet and then finish cooking along with the rice. The result is tender meatballs and rice that is full of wonderful flavor.
Rice dishes are a favorite around here. Skillet dinners are always a great option. Casseroles like this and this are a complete meal on their own. Rice is also great as an accompaniment to Asian-inspired dishes like orange chicken.
Elements
Ground Turkey: I use lean ground turkey. Ground chicken or any ground meat you like would work.
Egg Yolk: The yolk adds richness and structure to the meatballs. Egg whites can be stored in the refrigerator for a few days for future use.
Breadcrumbs: I always use panko, but any breadcrumbs you have will work. The breadcrumbs give the meatballs structure.
Parmesan Cheese: Parmesan cheese is a great way to add flavor to a dish.
Salt & Black Pepper: Add to taste to the meatballs and to finish the dish at the end.
Red Pepper Flakes: Add a subtle hint of heat.
Olive Oil & Butter: Oil and butter come together to give the meatballs a nice sear.
Onion & Celery: Onions and celery are a classic combo in so many casseroles and soups.
Garlic: Adds flavor.
Mushrooms: We love baby bella mushrooms. White button mushrooms would also work well.
Rice: Basic white rice is used in the recipe.
Chicken Stock: Adds great flavor.
Basil, Thyme, & Rosemary: These wonderful herbs are perfect with poultry and rice. Parsley would also be great. Fresh herbs are always incredible. Use dried herbs if that is what is available.
Preparation
Add ground turkey, egg yolk, breadcrumbs, parmesan, and a sprinkle of salt and pepper to a bowl. Gently combine and roll into meatballs. Try to get the meatballs relatively the same size.
Grab a large skillet. I like to use non-stick for this recipe so there isn’t rice stuck to the bottom as it cooks. Heat olive oil and butter in the skillet and add the meatballs. Allow the meatballs to sit undisturbed for at least five minutes. I would also always try to turn the meatballs too early. They are apt to fall apart and not get a sear if turned too early. I like to start prepping my vegetables while the meatballs are in the skillet.
Once the meatballs get some time on each side, remove them from the skillet to a plate. Add onions and celery to the skillet and stir. Once they start to soften, add the garlic and mushrooms. As the mushrooms soften, add the rice.
Add the chicken stock and the meatballs back to the skillet. Bring to a simmer, then turn to low and cover. The meatballs will finish cooking, and the veggies will get tender as the rice cooks and absorbs the stock.
After 20-25 minutes, stir and check that the rice is tender. Sprinkle with herbs, salt, and pepper.
Serve immediately. I like to serve turkey meatballs and mushroom rice with a green vegetable on the side, like roasted broccoli.
Turkey Meatballs & Mushroom Rice
Ingredients
- ½ pound ground turkey
- 1 egg yolk
- ¼ cup bread crumbs I prefer panko
- 1 Tbsp grated parmesan cheese
- salt and black pepper to taste
- red pepper flakes to taste
- 1 Tbsp olive oil
- 2 tsp unsalted butter
- 1 small onion diced
- 1 rib of celery diced
- 1 garlic clove minced
- 1 cup mushrooms thinly sliced
- ½ cup white rice
- 1 cup low sodium chicken stock
- 1 Tbsp fresh basil chopped
- 1 tsp fresh thyme leaves chopped
- 1 tsp fresh rosemary chopped
Instructions
- In a large bowl, mix together the ground turkey, egg yolk, bread crumbs, parmesan, salt and pepper and crushed red pepper flakes until evenly combined. Form the mixture in 8-10 evenly sized meatballs.
- Drizzle the olive oil into a large non-stick skillet over moderate heat. Once hot, brown the meatballs in batches. Allow the meatballs to brown on one side before turning, about 5 minutes. Once browned, remove the meatballs from the skillet to a clean plate.
- Add butter to the skillet and a little more oil if the skillet appears dry. Add the onion and celery. Cook until just beginning to softened. Stir in the garlic and mushrooms and cook until the mushrooms have begun to soften, about 5 minutes. Stir in the rice. Cook long enough to toast the rice slightly.
- Add the chicken stock and then return the meatballs to the pot. Stir and bring to a simmer. Cover, lower the heat and cook until the rice has absorbed all the liquid and has softened, about 20 to 25 minutes. Uncover and stir in the fresh herbs and salt & pepper to taste. Serve immediately and enjoy!