- 1.
Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper.
- 2.
In a large bowl, mix ground turkey with lemon zest, salt, black pepper, oregano, and basil until uniform.
- 3.
Shape the mixture into about 12 meatballs using a cookie scoop or spoon and place on the sheet pan.
- 4.
Bake meatballs for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
- 5.
While the meatballs bake, heat olive oil in a large skillet over medium heat.
- 6.
Add diced onion and sauté until translucent. Add minced garlic and cook for another minute.
- 7.
Mix in rinsed rice and season with salt, pepper, and smoked paprika. Let toast for about 5 minutes.
- 8.
Pour in veggie broth, coconut milk, and lemon juice. Add enough water to cover the rice completely.
- 9.
Cover the pan and cook for 15-20 minutes, until the rice is completely cooked.
- 10.
Mix in baby spinach, allowing it to wilt.
- 11.
Add the cooked meatballs on top of the rice. Optionally, drizzle with olive oil and lemon zest before serving.