Chicken and Rice Meatballs
Ingredients
The meatballs
-
6
scallions
thinly sliced
-
2
cloves
garlic, finely chopped
-
1
inch piece
ginger, peeled and finely chopped
-
1
lb
ground chicken
-
1½
cups
cooled cooked white rice
-
¼
cup
extra-virgin olive oil
-
2
tsp
hawaij, baharat, curry powder, or other spice blend
-
1
tsp
Diamond Crystal kosher salt
-
½
tsp
Morton kosher salt
The salad
-
1
small
white onion, thinly sliced
-
4
small
dill pickles, sliced
-
2
Persian cucumbers
sliced
-
2
cups
parsley leaves with tender stems
-
1
Tbsp
fresh lemon juice
For serving
Instructions
- Preheat the oven to 425°F.
- In a medium bowl, mix scallions, garlic, ginger, ground chicken, cooled rice, olive oil, hawaij, and kosher salt gently without overworking.
- Form the mixture into 12 meatballs, about 1½ inches in diameter, and place them on a rimmed baking sheet.
- Bake the meatballs until lightly browned and cooked through, about 15 minutes.
- In another medium bowl, combine sliced onion, pickles, cucumbers, parsley, and lemon juice, and season with salt.
- Spread hummus on plates, top with meatballs and salad, and serve with lemon wedges.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
500mg
Cholesterol
70mg
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