In a large bowl, combine ground turkey, breadcrumbs, egg, minced garlic, parsley, salt, and pepper.

Form the mixture into 1.5-inch meatballs, yielding approximately 12 to 16 units.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Brown the meatballs on all sides for 8 to 10 minutes until the internal temperature reaches 165 degrees Fahrenheit.

Remove meatballs from the skillet and set aside.

In a separate medium saucepan, bring chicken broth to a boil.

Add the rice, reduce heat to low, cover, and simmer for 15 to 18 minutes until the liquid is fully absorbed.

Remove rice from heat and let stand for 5 minutes.

Fluff the rice with a fork and stir in the lemon zest, lemon juice, and butter.

Serve the turkey meatballs immediately over the prepared lemony rice.