Photo by Alex Lau, Prop Styling by Sophie Strangio, Food Styling by Susie Theodorou
Gluten-free meatballs are as easy as adding cooled cooked rice instead of bread to ground meat.
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Recipe information
Yield
4 servings
Ingredients
6 scallions, thinly sliced
2 garlic cloves, finely chopped
1 (1-inch) piece ginger, peeled, 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 or ½ tsp. Morton kosher salt, plus more
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
Hummus and lemon wedges (for serving)
Preparation
Step 1
Preheat oven to 425°F. Gently mix scallions, garlic, ginger, chicken, rice, oil, hawaij, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl (don’t overwork). Form mixture into 12 balls. Place on a rimmed baking sheet and bake until lightly browned and cooked through, about 15 minutes.
Step 2
Toss onion, pickles, cucumbers, parsley, and lemon juice in a medium bowl to combine; season salad with salt.
Step 3
Spread hummus on plates; top with meatballs and salad. Serve with lemon.
Recipe notes
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