In a large mixing bowl, combine the ground turkey, breadcrumbs, grated Parmesan, chopped parsley, minced garlic, dried oregano, salt, black pepper, and beaten egg. Mix thoroughly.

Shape the meat mixture into uniform 1-inch meatballs, yielding about 20 meatballs.

Heat olive oil in a skillet over medium heat. Cook the meatballs for 10-12 minutes until browned and reaching an internal temperature of 165°F.

In the same skillet, add olive oil and toast the long-grain rice for 2-3 minutes.

Pour in chicken broth, lemon zest, and lemon juice. Bring to a boil, then reduce heat and cover. Simmer for 15-20 minutes until rice is tender.

Fluff the cooked rice with a fork and stir in fresh dill, adjusting seasoning.

Serve the rice topped with Greek Turkey Meatballs, garnished with dill or parsley.