Chicken and Rice Meatballs

• portions: 4 servings

Ingrédients

6 scallions, thinly sliced

2 garlic cloves, finely chopped

1 1" 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)

Instructions

Preheat oven to 425°. 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 (about 1½" in diameter). Place on a rimmed baking sheet and bake until lightly browned and cooked through, about 15 minutes.

Toss onion, pickles, cucumbers, parsley, and lemon juice in a medium bowl to combine; season salad with salt.

Spread hummus on plates; top with meatballs and salad. Serve with lemon.