This whole dinner can be on the table in under 40 minutes, can scale really well to feed a crowd, and keeps well in the fridge for leftovers / meal prep. It's also very kid and toddler friendly! These meatballs are also baked in the oven vs fried stove top, which keeps the mess at a minimum and frees up your time to make the rice and while the meatballs bake.

When making chicken meatballs, I always use ground chicken thigh meat (vs chicken breast meat), it's going to have a much better flavor. If you have a small ice cream or cookie scooper, it helps to use it to shape the meatballs evenly. Otherwise, you want the meatballs to be about the size of golf balls for this one.

This dish gluten free - no panko or breadcrumbs at all in the meatball mixture! Use GF pita as a side if you want to add pita to your bowl.

You can use store-bought hummus to save time, or make homemade using my other recipes! I also love adding pickled red onions to this - if you want a quick pickle just cover some thinly sliced red onion with equal parts rice vinegar & white wine vinegar with a pinch each kosher salt and white sugar. Let it sit while you make everything else.

Serves 4-6 for dinner (~24 golf ball sized meatballs).