INGREDIENTS

• 2 tablespoons avocado oil
• 1 lb ground turkey
• 1 lemon, zested, juiced, divided
• ¾ teaspoon salt
• ½ teaspoon cracked black pepper
• 1 tablespoon dried basil
• 1 teaspoon dried oregano
• ¼ diced sweet onion
• 3 garlic cloves, minced
• 1 teaspoon Italian herb blend
• 1 cup dry white rice, rinsed
• 1+ cup chicken stock
• ¾ cup canned coconut milk
• 4 handfuls baby spinach
   

INSTRUCTIONS 

1. Preheat oven to 400 degrees and line a sheet pan with parchment paper. In a large bowl, combine the ground turkey, lemon zest, salt, black pepper, basil, and oregano until it’s a uniform mixture.
2. Use a cookie scoop or spoon to shape the mix into 12-15 even meatballs and place on the sheet pan. Bake for 15-20 mins, or until the internal temperature is at 165 degrees. (Or air fry for 9 minutes at 390, shaking halfway).
3. While the meatballs bake, heat the oil over medium heat in a large skillet. Add the diced onion and sauté until translucent. Add the garlic and cook for another minute, then mix in the Italian Herbs, rice and season with salt, and black pepper, to taste.
4. Let the rice toast, stirring occasionally, for about 5 minutes then pour in the broth, coconut milk, and lemon juice. Add more broth or water, depending on how much you need to completely cover the rice in liquid. Mix to combine, then cover the pan and cook on low for 10 mins.
5. Mix in the baby spinach and wilt it down, then add the cooked meatballs on top and cover, cooking until rice is done - 5-10 minutes more.