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  • Jake's Turkey Meatball Rissoto

    16 views 1 year ago
    I love a good meatball and typically try to prepare healthier versions using ground turkey or chicken for quick and tasty weeknight meals. This risotto is a staple in our house because it is fresh tasting, filling and easy.

    Using Jake's makes preparation even quicker since you can ditch all of the other typical seasonings you would use. Jake's is my one stop shop for seasoning my meals, not only for the flavor but for the convenience!

    INGREDIENTS (Serves 4):

    Meatballs:

    1 Lbs. ground turkey
    2 Tbs. milk
    ¼ cup bread crumbs (panko, store-bought or homemade)
    1 ½ Tsp. fresh lemon zest
    1 Tsp. Jake's Seasoning
    ½ Tsp. pepper
    ¼ cup diced yellow onion
    1 Tbs. olive oil
    Rice:

    1 cup Arborio Rice
    1 Tbs. butter
    ½ cup diced yellow onion
    3-4 cloves garlic, finely minced or pressed through a garlic press
    ¾ Tsp. Jake's Seasoning
    ½ Tsp. freshly cracked pepper
    3 cups low-sodium chicken broth
    2 Tbs. freshly squeezed lemon juice
    1 ½ Tsp. fresh lemon zest
    ½ cup freshly grated Parmesan cheese

    METHOD:

    To form the meatballs, in a large bowl, combine the ground turkey, milk, bread crumbs, lemon zest, Jake's Seasoning, pepper, and onion until well-combined. Roll into about 12 meatballs (about 1-2 inches in diameter).

    Heat the tablespoon olive oil in a large 12-inch nonstick skillet over medium heat until hot and rippling. Add the meatballs in a single layer and brown on each side. No need to cook through here as they will finish cooking with the rice – just get them nice and golden. Carefully scoop the meatballs out of the skillet onto a paper towel-lined plate and return the skillet to medium heat.

    Add the butter to the skillet and melt. Add the onion and cook for 2-3 minutes until translucent. Add the rice and cook for 1-2 minutes, stirring constantly, until the edges of the rice start to turn translucent. Add the garlic, Jake's Seasoning and pepper and cook for another minute.

    Add 1 cup of the chicken broth and stir until liquid is absorbed before adding the next cup. When you add the third cup add the lemon juice, and lemon zest and bring the mixture to a simmer.

    Gently nestle the meatballs back into the rice mixture. Reduce the heat to low and cook until the rice is tender and the meatballs are cooked through, about 10 minutes, stirring occasionally. Remove the skillet from the heat and sprinkle with Parmesan and fresh parsley or chives if desired. Serve immediately and enjoy! Show less
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