Basil-Parmesan Turkey Meatballs with Stewed Tomatoes and Rice
These basil-Parmesan turkey meatballs with wild rice are a hearty, filling, and perfect for dinner.
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Servings: 4
Calories: 634kcal
Equipment
Ingredients
Meatballs:
- 1 pound ground turkey
- 5 ounces freshly grated Parmesan cheese
- 1 egg
- ½ cup fresh basil leaves (thinly sliced)
- ¼ cup heavy cream
- ½ cup breadcrumbs (plus more, if necessary)
- 4 cloves garlic (peeled and minced)
- Salt (pepper, and crushed red pepper to taste)
- 1 tablespoon neutral oil (for frying)
Stewed tomatoes and rice:
- 2 tablespoons butter
- 1 yellow onion (peeled and minced)
- 2 red bell peppers (trimmed, deseeded, and diced)
- 4 cloves garlic (peeled and minced)
- 1½ pounds ripe tomatoes (or 28-ounce can diced tomatoes)
- 3 cups chicken stock
- ½ cup wild rice, brown rice, or white rice, (cooking time will vary)
- 1 teaspoon dry thyme
- ½ teaspoon crushed red pepper (more or less to taste)
- Water (as needed)
- Salt and pepper to taste
- Pinch of sugar (if needed)
Optional garnishes:
- Grated Parmesan cheese
- Thinly sliced basil leaves
Instructions
Crush the tomatoes (if using ripe tomatoes):
- Prepare an ice bath and set aside in the freezer until needed. Bring a medium pot of water to a boil and add the tomatoes. Once the skins split, transfer the tomatoes to the ice bath.
- Once the tomatoes are cool enough to handle, remove the skins and cores. Drain off all the water and return the tomatoes to the bowl and crush them with your hands. Set aside.
Prepare the meatballs:
- Combine all the ingredients for the meatballs, except the cooking oil, in a bowl and use your hands to work the ingredients together. If the mixture seems too wet, add a bit more breadcrumbs. If too dry, add a splash or two more of cream. Note: If desired, you can microwave or fry up a small piece of the mixture to taste test them before cooking.
- Roll the mixture into 1” diameter balls and transfer to a plate. Note: Do not over-mix or over-roll the meatballs. It’s okay if they’re a little raggedy.
Cook the meatballs
- In a wide pot, heat the neutral cooking oil over medium heat until hot. Add the meatballs in an even layer, cooking in batches if needed, and fry for 2 minutes per side, until golden brown. The meatballs do not need to be cooked through. Transfer them to a bowl.
Start the stewed rice and tomatoes:
- Melt the butter in the same pot over medium heat. Once melted and frothy, add the diced onion and peppers and cook for 7-8 minutes or until they soften.
- Add the garlic and cook for 45 seconds or until fragrant.
Simmer the rice and tomatoes:
- Pour in the chicken stock and the crushed tomatoes and scrape up any browned bits stuck to the bottom of the pan. Add the thyme, salt, pepper, crushed red pepper, and a pinch of sugar, if desired.
- Bring to a boil and then add the rice. Add the meatballs, reduce heat, and simmer for 30–50 minutes (see note). Add more water as necessary if the rice absorbs too much liquid.
- Once the rice is tender and cooked through, turn off the heat.
To serve:
- Divide the rice and tomatoes between bowls and pile the meatballs on top. Garnish with sliced basil leaves and more Parmesan cheese if you like. Enjoy!
Notes
The cooking time will vary depending on the rice you use. Follow this guide:
- Wild rice: About 45–50 minutes
- White rice: About 30 minutes
- Brown rice: About 40–45 minutes
Nutrition
Calories: 634kcal | Carbohydrates: 44g | Protein: 52g | Fat: 30g | Sodium: 861mg | Fiber: 6g | Sugar: 11g | Vitamin C: 105mg
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