Thursday, April 30, 2015

Never Eat Alone: Turkey Meatballs and Lemony Rice

Are you up for another cooking skills challenge? Comes with big rewards in flavor and friends! Time to put some of your hard earned cooking skills to the test! And, nothing brings friends together like an awesome meal--people are happier, relaxed, friendlier when they have good food in their stomachs.


College is about the people you meet and the impact they have on your life as well as vice versa! Finding time to hang out and discuss the days events, classes, work-load, and even personal issues or struggles creates community rather than isolation.

If you know how to cook or organize a recipe, share your skills with old, current, and a few new friends--bring them to your table to share a meal.  Find time to eat with others, be sincere in getting to  know them and their interests; and, build something worth while...one bite at a time!

Simple steps to this recipe, but prep work is key.

(Adapted from Cook's Country Feb / March 2015 magazine edition)

Turkey Meatballs & Lemony Rice

Equipment:
Large Non-stick skillet with well-fitting lid
Large mixing bowl
Grater or zester


Ingredients:
2 slices of white or wheat sandwich bread, torn into small pieces or rubbed into a meal
1 1/4 lb ground turkey
6 scallions, sliced and separated into green and white sections
1 large egg
3 Tbls parsley, chopped
1 Tbls lemon zest
1/2 tsp salt / 1/2 tsp pepper

2 Tbls olive oil
1 1/2 cups long-grain white rice
3 garlic cloves, minced
2 Tbls lemon juice
3 1/4 cups chicken broth
1/2 cup parmesan cheese
Salt and pepper



Instructions:
1. Wash your hands.
2. Prep ingredients, ie scallions, garlic, parsley,lemon zest & juice, chicken broth and parmesan.



3. Combine meat bread crumbs, scallion greens, 50% lemon zest, parsley, egg, salt and pepper in large mixing bowl. Form approximately 20 meatballs and refrigerate x 15 minutes.




4. Heat 2 Tbls olive oil over MED-HIGH heat to brown your meatballs x 5-7 minutes.




5. Remove meatballs from skillet & drain on paper towel. Leave any remaining oil in skillet and add 1 Tbls olive (if needed).
6. Over MED-HIGH heat, cook rice until edges turn translucent. 
7. Add scallion whites, garlic, and 1/2 tsp of salt, cooking for 1-2 minutes.


8. Add broth, lemon juice, remaining lemon zest and bring to a boil.


9. Add meatballs to skillet, cover with lid and reduce heat to LOW x 20 minutes until rice is tender. 



10. Sprinkle with parmesan cheese.


Great meal. Great conversation. Guaranteed.