1. First, preheat your oven to 400°F and line a baking sheet with parchment paper to prevent sticking. In a large bowl, combine the ground turkey, breadcrumbs, egg, minced garlic, red onion, parsley, dill, oregano, cumin, salt, and black pepper. Be gentle when mixing; you want everything combined without overworking the turkey.

2. Next, shape the mixture into 16–18 meatballs, ensuring they’re nicely packed. Place them on the baking sheet, then brush or drizzle each meatball lightly with olive oil for an extra touch of flavor. Bake them in your preheated oven for 18–22 minutes, turning them halfway to ensure even cooking. They’re ready when they turn golden and reach an internal temperature of 165°F.

3. While the meatballs bake, move on to the Lemon Herb Rice. Heat olive oil or butter in a medium saucepan over medium heat. Add the rice and garlic powder; stir frequently and cook for about 1 minute. Then, pour in the chicken broth and bring it to a boil. Reduce the heat to low, cover, and let it simmer for 15–18 minutes until the rice is tender and the liquid is fully absorbed. Once done, remove it from the heat and let it rest, covered, for 5 minutes.

4. After resting, fluff the rice with a fork. Stir in the lemon juice, lemon zest, parsley, dill, and season with salt and black pepper to your taste. Now, your Greek Turkey Meatballs and Lemon Herb Rice are ready to be plated together.