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Combine panko, egg, 2 tablespoons parsley, 1½ teaspoons lemon zest, ¼ teaspoon salt, and pepper in large bowl. Add turkey and, using your hands, gently knead mixture until combined. Using wet hands, roll heaping tablespoons of mixture into meatballs and transfer to baking sheet. (You should have 20 meatballs.) Cover and refrigerate for 15 minutes.
Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Brown meatballs on all sides, 5 to 7 minutes; transfer to paper towel–lined plate.
Add broth, water, remaining ½ teaspoon lemon zest and juice, and remaining ¼ teaspoon salt to now-empty skillet and bring to boil over medium-high heat. Stir in rice and return to boil. Reduce heat to medium-low, cover, and simmer for 40 minutes.
Stir in artichokes, then nestle meatballs into rice. Cover and cook until rice is tender and meatballs are cooked through, about 15 minutes. Scatter tomatoes over top, sprinkle with remaining 2 tablespoons parsley, and season with salt and pepper to taste. Serve.