This post contains affiliate links. Please see our disclosure policy.
These Leek and Rice Turkey Meatballs are packed with leeks, fresh dill and rice, then simmered with chickpeas in a bright, lemony broth. Cozy, nourishing, and full of flavor, they make for an easy winter dinner with plenty of leftovers for the week.
Pin this now to find it later!
Pin ItWhy you’ll love this recipe
My mom used to make a version of these meatballs growing up whenever we had leftover rice in the fridge. She borrowed the idea of using leeks from Yotam Ottolenghi and Sami Tamimi’s Lemony Leek Meatballs in their cookbook, Jerusalem. Their recipe uses different herbs, ground beef and eggs as a binder but it inspired the use of leeks and a light lemony broth here.
For these turkey meatballs, I’ve swapped my mom’s leftover rice for parboiled rice. This way, the rice finishes cooking right in the meatballs, absorbing all of the juices and flavor as everything simmers together. I also added fresh dill and chickpeas to the lemony broth to make it more of a complete meal (and because I have to live up to the name every now and then).
This is the kind of recipe that can easily become a weekly staple. It’s nourishing and comforting, especially for the coming winter months, which also happen to be when leeks are in season. It makes great leftovers, too. I’ve even frozen portions while testing the recipe, and they reheated perfectly. I hope you enjoy!
Ingredients
Ground turkey or chicken: Either works well here. I like using 93% ground turkey because it browns better and tends to be more flavorful than the extra lean stuff. Ground chicken also works but it doe
Leeks: Finely chopped leeks add a subtle sweetness and keep the meatballs super moist. Make sure to rinse them thoroughly, since dirt can hide between the layers.
Long-grain rice: The rice is partially cooked before being folded into the meatballs. It finishes cooking as the meatballs simmer, soaking up all that flavorful chicken broth. Make sure you use white rice, brown rice takes longer to cook and will end up crunchy.
Fresh dill: Dill gives the meatballs a bright, fresh flavor that works especially well with the lemon and leeks. Save a little extra for serving.
Chicken stock: If you choose to use low-sodium, you may need to add an extra pinch of salt to the broth.
Chickpeas: Chickpeas make the dish more substantial and soak up some of the lemony broth as they simmer.
Lemon: Lots of fresh lemon juice added at the end makes the broth nice and bright and enhances all the other flavors.
Plain yogurt: A spoonful of yogurt adds a cool, creamy contrast to the warm meatballs and broth. Greek yogurt works well, I use CocoJune’s plain unsweetened yogurt as a dairy free alternative.
How to make Leek & Rice Turkey Meatballs
Step 1: Par-boil the rice. Rinse it well, then boil for just 5 minutes. You want the grains to begin softening while remaining firm in the center—they’ll finish cooking inside the meatballs.
Step 2: Cook the leeks in olive oil until they’re very soft and reduced in volume without taking on much color. Let them cool before mixing them with the meat so the mixture stays easy to work with.
Step 3: mix everything together: Combine the cooled leeks and rice with the ground chicken or turkey, dill, lemon zest, salt, and black pepper. Mix just until everything is evenly incorporated. Overworking the mixture can make the finished meatballs dense.
Step 4: Shape the mixture into about 10 large meatballs, then sear them in olive oil until deeply golden in several places. Don’t worry about cooking them through yet—the goal here is to build flavor and give them some structure.
Recipe Tip
Make sure the leeks and rice are cooled before adding the ground turkey so it doesn’t start to cook the meat! If the mixture is sticking to your hands, pop it in the fridge for 10-15 minutes before shaping. Wetting your hands with cold water can also help.
Step 5: Add the chickpeas and chicken stock directly to the pot, cover, and gently simmer until the meatballs are cooked through and the rice inside is tender. As everything cooks together, some of the starch from the rice slightly thickens the broth.
Step 6: Serve. Finish with a generous squeeze of fresh lemon juice and plenty of fresh dill. Spoon the meatballs, chickpeas, and lemony broth into shallow bowls and top with plain yogurt and freshly ground black pepper.
Serving Suggestions
These chicken and rice meatballs are hearty enough to serve as a complete meal, especially with the chickpeas and lemony broth. I like to serve them in shallow bowls with plenty of broth, a generous spoonful of plain yogurt (I use coconut yogurt), extra dill, and lots of freshly ground black pepper. Feta would also go nicely here.
For a side dish, try some warm pita or crusty bread for soaking up the broth, or pair the meatballs with a simple cucumber and tomato salad or lightly dressed arugula salad. A little extra lemon at the table is also great for anyone who likes things especially bright and tangy.
How to Store and Reheat
Store leftover meatballs, chickpeas, and broth together in an airtight container in the refrigerator for up to 4 days. Keeping the meatballs in the broth helps prevent them from drying out.
To reheat, gently warm everything together in a covered saucepan over medium-low heat until the meatballs are hot throughout. You can also microwave at a lower power level,
Keep the yogurt and any extra fresh dill separate and add them just before serving. The meatballs can also be frozen with the broth for up to 3 months. Thaw overnight in the refrigerator before reheating.
More meatball recipes to try
Italian Meatballs in Tomato Sauce
Lemon Thyme Meatballs with Pumpkin Orzo
Baked Chicken Meatballs with Creamy Golden Rice
Harissa Meatballs with Fregola and Lemony Yogurt
Ginger Peach Meatballs with Coconut Rice
Made this recipe?Tag @wandering_chickpea on Instagram to be featured in my stories and follow along on Pinterest for more delicious recipes!
Leek and Rice Turkey Meatballs
Ingredients
- 1 lb ground chicken or turkey
- 1 lb leeks, trimmed and very finely chopped
- 1 1/4 tsp kosher salt, divided
- 1/2 cup dry long-grain rice
- 1 bunch dill, finely chopped
- 2 cups chicken stock
- 3 tbsp olive oil, divided
- 1 15 oz oz can chickpeas, drained and rinsed
- Freshly ground black pepper
- Juice from 1/2 lemon
- Plain yogurt for serving
Instructions
- Rinse the rice under cold running water until the water runs mostly clear. Bring a medium saucepan of generously salted water to a boil. Add the rice and cook for 5 minutes, until partially cooked but still quite firm in the center. Drain well and spread out on a plate to cool.
- Heat 1 tbsp olive oil in a large Dutch oven or deep nonstick skillet over medium heat. Add the leeks and 1/2 teaspoon salt. Cook for 4-6 minutes, stirring occasionally, until soft and reduced in volume but not browned. Transfer to a large bowl and let cool completely.
- Add the cooled rice to the leeks along with the ground chicken, dill and remaining 3/4 teaspoon salt, and several grinds of black pepper. Mix until evenly combined.
- Form 10 tightly-packed meatballs. If the mixture feels sticky, refrigerate the meatballs for 10–15 minutes before handling.
- Heat the remaining 2 tablespoons olive oil in the same pot over medium-high heat until shimmering. Add the meatballs and cook for about 2–3 minutes, turning carefully, until deeply golden brown on one side. They should not be cooked through at this point.
- Add the chickpeas and chicken stock. Bring to a boil then reduce the heat to low, cover, and simmer for 12–15 minutes, until the meatballs are firm and no longer pink in the center.
- Remove from the heat and squeeze over the lemon juice and garnish with more fresh dill. Taste and add additional lemon, salt, and black pepper as needed. Serve the meatballs and chickpeas in shallow bowls with plenty of the lemony broth and yogurt spooned over top.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
