Chicken and Rice Meatballs with Hummus

Gluten-free meatballs are as easy as adding cooled cooked rice instead of bread to ground meat.

6 scallions, thinly sliced
2 cloves garlic, finely chopped
1 (1") piece ginger, peeled, finely chopped
1 lb ground chicken
1½ cups white rice, cooked and cooled
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
1 small white onion, thinly sliced
4 small dill pickles, sliced
2 Persian cucumbers, sliced
2 cups fresh parsley leaves with tender stems
1 Tbsp. lemon juice, freshly squeezed

To Serve:
hummus
lemon wedges

Preheat oven to 425°F (220°C, Gas Mark 7).

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.

Makes 4 servings.