In a large mixing bowl, combine ground turkey, breadcrumbs, grated Parmesan cheese, chopped fresh parsley, minced garlic, dried oregano, salt, pepper, and a beaten egg. Mix until just combined, shape into 1-inch meatballs.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add meatballs and cook for about 10-12 minutes until golden brown and cooked through.

In a medium saucepan, heat 1 tablespoon of olive oil. Add 1 cup of long-grain rice and toast for 2-3 minutes until lightly golden and aromatic.

Add 2 cups of chicken broth, lemon zest, and lemon juice to the toasted rice. Bring to a boil, then reduce heat and cover to simmer for 15-20 minutes.

Remove rice from heat and let it sit covered for 5 minutes. Fluff with a fork and mix in fresh dill, adjusting seasoning to taste.

Serve lemon herb rice as a bed for turkey meatballs, garnished with additional fresh dill or parsley.