Method

Saute onions in a few tablespoons of olive oil until limp and golden brown (about 10 minutes). Add salt, pepper and herbs. Then mix in tomato paste. Cook for about a minute and remove from heat.

In a bowl mix chicken, egg, lemon zest, and spinach. Once onion mixture is cooled mix into chicken.

Preheat oven to 350. Line a baking sheet with foil and parchment paper or a silpat. Using a small ice cream scoop, place meatballs on pan.

Fill a pastry bag (or a ziplock bag and cut the corner) with Farmers or ricotta cheese. Using a small spoon or finger create small wells in each meatball. Pipe the cheese into meatballs creating the stuffing.

Bake at 350 for 20 minutes (internal temperature should read 165 degrees).

Meanwhile, bring water to a boil and cook desired amount of arborio rice for about 10 minutes or until al dente. Remove from heat and drain. Heat some olive oil in saute pan and add rice back to pan. Stir in cherry tomatoes, lemon juice and grate a lot of parmesan cheese.

Plate a bed of arugula, top with rice and tomatoes, top with meatballs and garnish with more parmesan.