Gluten-free meatballs are as easy as adding cooled cooked rice instead of bread to ground meat. This recipe is part of the 2020 Healthyish Feel Good Food Plan, a ten-day headstart toward eating well all year long.
Recipe information
Yield
4 servings
Ingredients
6
2
1
1
1½
¼
2
1
1
4
2
2
1
Preparation
Step 1
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.
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.
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Reviews (71)
Back to TopSuch a great way to use leftovers; I’ve made this as per the recipe, and I’ve made it swapping cilantro for parsley, using leftover jambalaya rice (and forgoing the curry spices), and I’ve done it with ground turkey. It’s such an adaptable recipe and the pickle, cuke, onion mixture is DEVINE. Yes, you need a whole onion.
Veronica
2/7/2024
Really liked this, the meatballs cam out flavorful and juicy and the hummus and salad really went well with everything.
Axel
Malta
3/18/2021
One of our favorite healthy recipes. We typically substitute brown rice for white, and can't tell the difference. So easy, fast, and delicious
NYC Cats
12/31/2020
So great. I always double (or triple!) and freeze for soups. I don’t have hawajj but make my own - turmeric, cumin, and coriander. used the bottom of a mug in a bowl as my mortar and pestle. Everytime I make them I remind myself that I can have a heavier hand with spices next time - the balls can handle it!
Bianca
Brooklyn NY
11/28/2020
I quite enjoyed this dish. The aromatic meatballs were complementary to Asian, Latin, and Mediterranean flavors, and will work well in other dishes. I plan to use the leftover meatballs to upgrade store bought ramen, in albondigas, or in a riff on Italian Wedding Soup (i made smaller meatballs yielding about 18, so perfect for soup)! As per others commenting about the amount of oil, i cut it in half to about 1/4 of a cup, and was able to brown the meatballs on a quick spin under the broiler. The meatballs were still tender, although perhaps not quite as soft as they would be with the full complement of olive oil, I used Ras el Hanout seasoning, about as much as called for. I imagine cumin would be a nice addition, and possibly cilantro to make a more Latin or Asian inspired dish. I served with a slightly modified version of the recipe salad, homemade hummus, labneh, and freshly baked pita bread from aa local Turkish market.
brainyzany
Los Angeles, CA
10/22/2020
Incredibly delicious! When I read through the recipe I thought, "hmm, this could be less than great," but the reviews were so glowing that I had to try it. My pickiest child, after his first taste, said "Why haven't you ever made this before? You need to make this again, soon!" The meatballs contain a really fabulous combination of flavors and are not difficult to throw together. I subbed shallots for scallions, and used ras el hanout for the spice mix, and cobbled together a quick cucumber/onion/tomato salad. I feel like you could riff on this recipe in any number of ways and it would still be wonderful. I credit the magic that is Chris Morocco.
Anonymous
NYC adjacent
8/7/2020
I don't know why I was surprised that these meatballs were so good. I was worried that they would be too soft with adding the olive oil but they held their shape and the garlic, ginger, and baharat created great flavor. I served them over store bought hummus and a tomato cucumber and lime juice salad that paired well with the flavors.
Anonymous
Montana
7/7/2020