Another thank you to Molly Baz, author of Cook this Book and More is More for creating this punchy recipe with herb-packed meatballs, salsa and pickle rice. I love recipes that use the same ingredient in several different ways. It's an easy trick to layer lots of flavor, especially when cooking with healthier ingredients. In this recipe, the same herbs are used in the meatballs, salsa and rice, not only building flavor but eliminating food waste because you're not left trying to figure out what to do with the leftover herbs.
I know this recipe has a longer list of ingredients and several steps but I chose it because of how cleverly it uses ingredients and the directions are easier than they look. You're overlapping steps by chopping once and using ingredients in several ways. Molly's original recipe uses ground pork and quite a bit more salt but to keep saturated fat and sodium levels lower, I swapped the pork with ground turkey and found that you could use less salt without compromising flavor (you may need more or less salt for your taste or health needs). You could use brown rice, which us usually my preference, but for this recipe, I think a short or medium grain white rice works best with the herby, pickle salsa.