Preheat oven to 400°F and line a large, rimmed sheet pan with parchment paper.

While oven is preheating, make lemon-dill brown rice:

Heat a large sauté pan that has a lid over medium heat and add olive oil.

Once oil is hot, add chopped onion and sauté for 3-4 minutes, until onion is soft and translucent.

Add brown rice to the pan and stir in with the onion. Immediately stir in broth and sea salt. Turn the heat up to medium-high and bring to a boil.

Once boiling, cover the pan and reduce heat to low. You want to maintain a low simmer. Keep covered and cook for 30-35 minutes, checking after 25 minutes to ensure there is enough liquid. Keep covered and only remove the lid to add more broth as needed.

Once rice is cooked and broth has evaporated, remove from heat. Remove lid and stir in fresh dill and lemon juice. Cover again until ready to eat.

Once the rice is simmering, prepare meatballs.

Add ground turkey, chopped onion, egg, almond flour or breadcrumbs, fresh herbs, garlic, dried oregano, sea salt and pepper. Using your clean hands with a spritz of cooking spray or kitchen gloves, mix ingredients together until well combined.

Form the mixture into 1 ½” balls and place on the prepared sheet pan. If mixture begins sticking to your hands, wash them with soap and water. Lightly coat them with olive oil or cooking spray and start again.

Bake meatballs in preheated oven for 15-17 minutes, until meat is fully cooked. The tops will appear to be very lightly browned.

Remove from oven and let cool.

Once rice and meatballs are fully cooked, serve together on plates with optional additional chopped dill. Enjoy!