1. Begin by combining the ground turkey, breadcrumbs, Parmesan cheese, parsley, garlic, oregano, salt, black pepper, and beaten egg in a large bowl. Mix the ingredients gently until just combined, being careful not to overmix. Then, using your hands or a small scoop, form the mixture into evenly sized Greek Turkey Meatballs.

2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the Greek Turkey Meatballs and cook them, turning occasionally, until they are browned on all sides and cooked through, about 10-12 minutes. Once the meatballs are done, transfer them to a plate and set them aside.

3. In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add the long-grain rice and stir for 1-2 minutes to toast the grains. Then, pour in the chicken broth, bring the mixture to a boil, and reduce the heat to low. Cover the pan and simmer the rice for 15 minutes, or until it’s tender and the liquid has been absorbed.

4. Once the rice is cooked, fluff it with a fork and stir in the lemon zest, lemon juice, and fresh dill. Season the Lemon Herb Rice with salt and pepper to taste. To serve, place the Lemon Herb Rice on plates and top it with the warm Greek Turkey Meatballs. Garnish with additional fresh herbs if desired, and enjoy this delightful Mediterranean-inspired meal!