Chicken and Rice Meatballs from Bon Appetit

While my two boys were growing up we tried to expose them to different food cultures and different flavors. They were helping out in the kitchen at home as well as cooking with their grandma in Europe. While we went through some episodes of ‘I will only eat mac and cheese/pizza/hot dogs’ as I believe most families do, they still turned out to be quite foodies. I am proud to say that they both are also excellent cooks and customarily cook for themselves and their girlfriends. So why am I telling you this? I actually got the idea to try this recipe from my older son, he had originally made it and recommended it as a light summery dinner.

The recipe is originally from Bon Appetit magazine, but I have modified it slightly to suit what I had available/ what fit my flavor profile. I used Arborio rice but basically any white rice could work. As for the salad the original recipe calls for more parsley but I felt it became too overpowering so halved the amount. The salad could also work well with fresh dill instead. This time I used store bought hummus, but will make my own for next time. Each way it is an easy delicious summer dinner and I hope you will enjoy it!

INGREDIENTS:

6 scallions thinly sliced

2 garlic cloves, finely chopped

1” piece fresh ginger, finely chopped

1 lb. ground chicken

1 1/2 cups of cooked Arborio rice, cooled

1/4 cup extra virgin olive oil

2 tsp. curry powder

1 tsp. salt

1 small white onion, thinly sliced

4 small dill pickles, sliced

1 medium cucumber, halved lengthwise and sliced

1 cup fresh parsley leaves (or to the taste)

1 Tbsp. fresh lemon juice

Hummus and lemon wedges

STEPS:

Preheat oven to 425F/220C. Gently mix chicken, rice, scallions, garlic, ginger, oil, curry and salt. From the mixture form 12 meatballs, about 1 1/2” in diameter, and place on a parchment paper lined baking sheet. Bake until lightly browned and cooked all the way through (20 to 25 min depending on your oven).

While the meatballs cook, mix onions, pickles, cucumber, parsley and lemon juice and season the salad with salt if desired (I left the salt out).

Spread hummus on plates, top with meatballs and serve with the salad and lemon wedges.