In a large bowl, combine ground turkey, breadcrumbs, Parmesan cheese, chopped parsley, minced garlic, dried oregano, salt, pepper, and a beaten egg. Mix until well blended.

Shape the mixture into uniform 1-inch meatballs and place them on a plate or tray.

Heat olive oil in a skillet over medium heat. Add the meatballs and cook for 10-12 minutes, turning occasionally until they reach an internal temperature of 165°F.

In a saucepan, heat olive oil over medium heat and add long-grain rice, stirring for 2-3 minutes until lightly golden.

Add chicken broth, lemon zest, and lemon juice. Bring to a boil, then reduce heat and simmer for 15-20 minutes until the rice is tender.

Fluff the rice with a fork and stir in fresh dill. Season with salt and pepper to taste.

On a serving plate, spoon lemon herb rice followed by the meatballs. Garnish with additional dill or parsley.