Moroccan MeatBalls

Ingredients

• 6 scallions or leeks, thinly sliced

• 2 garlic cloves, finely chopped

• 1 1" piece ginger, peeled, finely chopped

• 1 lb. ground chicken

• 1½ cups cooled cooked white rice ( I use left over take out rice)

• ¼ cup extra-virgin olive oil

• 2 tsp. curry powder

• 1 tsp. fine sea salt

For Serving

• 1 cup of hummus

• 1 head of Romain lettuce

• 1 small cucumber

• a couple sprigs of parsley

• 1/2 lemon juiced

• 1/2 lemon sliced

• 1 tsp olive oil

• salt & pepper

Directions

1. Preheat oven to 425°. Gently mix scallions, garlic, ginger, chicken, rice, oil, curry powder, and 1 tsp. salt in a medium bowl (don’t overwork). 

2. 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.

3. Toss lettuce, cucumbers, parsley, olive oil and lemon juice in a medium bowl to combine; season salad with salt.

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