In a large mixing bowl, combine ground turkey, breadcrumbs, egg, minced garlic, and chopped red onion. Add crumbled feta cheese, oregano, salt, and pepper, mixing gently with your hands until just combined—about 2 minutes.

Preheat your oven to 400°F (200°C).

Scoop out a portion of the mixture and roll it into 1-inch balls, placing them on a baking sheet lined with parchment paper.

Bake for 20-25 minutes or until golden brown and internal temperature reaches 165°F (75°C).

In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add long-grain rice and toast for about 2 minutes.

Pour in chicken broth, lemon zest, and lemon juice, bringing the mixture to a boil. Reduce heat to low, cover, and simmer for 15 minutes.

Remove from heat but keep covered for an additional 5 minutes. Add fresh chopped parsley and a drizzle of olive oil.

Fluff with a fork.

Plate Greek turkey meatballs alongside the lemon herb rice. Garnish with additional feta cheese or parsley.