Creamy Tomato Basil Rice with Lemon Turkey Meatballs and Sautéed Zucchini

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F and line a baking tray with parchment paper or lightly grease it.

2. 2

   In a large bowl, mix the ground turkey, breadcrumbs, egg, grated Parmesan cheese, half of the lemon zest, 2 minced garlic cloves, dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon olive oil. Combine gently without overworking the mixture.

3. 3

   Shape into 16 even meatballs and place them on the tray. Bake for 14 to 16 minutes at 220 °C / 425 °F, until lightly golden and fully cooked through.

4. 4

   While the meatballs bake, heat 1 tablespoon olive oil in a wide skillet over medium heat. Add the chopped onion with a pinch of salt and cook for 4 to 5 minutes until softened.

5. 5

   Stir in the long-grain rice and tomato paste. Cook for 1 minute, stirring, to lightly toast the rice and deepen the tomato flavor.

6. 6

   Add the crushed tomatoes and hot chicken broth. Bring to a gentle boil, reduce the heat, partially cover, and cook for 16 to 18 minutes, stirring once or twice, until the rice is tender and has absorbed most of the liquid.

7. 7

   Add the cooking cream, half of the chopped fresh basil, 1/4 teaspoon salt, and a little black pepper. Stir for 2 more minutes until creamy. Adjust seasoning if needed.

8. 8

   In another skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the zucchini, the 2 sliced garlic cloves, a pinch of salt, and the remaining black pepper. Sauté for 4 to 6 minutes until the zucchini is golden but still slightly firm.

9. 9

   Remove the meatballs from the oven and drizzle them with the lemon juice. Sprinkle with the remaining lemon zest.

10. 10

    Serve a bed of creamy tomato basil rice, top with the lemon turkey meatballs, and add the sautéed zucchini on the side. Finish with the remaining fresh basil and, if desired, a little extra grated Parmesan cheese.