It’s International Meatball Day (March 9)! While most people think of beef with tomato sauce and spaghetti when they think meatballs, chicken is a great and lighter alternative.
Check out these menu inspirations to get the ball rolling.
Chicken and Rice Meatballs with Hummus
This is a lighter and healthier option to a meatball dish with mouth-watering Mediterranean flavours.
(For four servings)
Ingredients:
6 scallions, thinly sliced
2 garlic cloves, finely chopped
1 1" piece ginger, peeled, finely chopped
450 grams ground chicken
1½ cups cooled cooked white rice
¼ cup extra-virgin olive oil
2 tsp. hawaij, baharat, curry powder, or other spice blend
1 tsp. (aprox) salt
1 small white onion, thinly sliced
4 small dill pickles, sliced
2 Persian cucumbers, sliced
2 cups parsley leaves with tender stems
1 Tbsp. fresh lemon juice
Hummus and lemon wedges (for serving)
Method:
Step 1
Preheat oven to 220°C. Gently mix scallions, garlic, ginger, chicken, rice, oil, hawaij, and salt in a medium bowl (don’t overwork). 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.
Step 2
Toss onion, pickles, cucumbers, parsley, and lemon juice in a medium bowl to combine, season salad with salt.
Step 3
Spread hummus on plates, top with meatballs and salad. Serve with lemon.
Chicken Meatballs in Spring Vegetable Broth
This recipe with warm customers on a cold Autumn day while reminding them of the fresh tastes of Spring. The meatballs are poached rather than browned which keeps them tender and the flavour light.
(for four servings)
Ingredients:
Meatballs:
4 scallions, finely chopped
1 large egg
1 large egg yolk
1 1½" piece ginger, peeled, finely grated
1 garlic clove, finely grated
1 Tbsp. soy sauce
1 tsp. ground coriander
1 tsp. salt
½ tsp. freshly ground black pepper
1 lime
450 grams ground chicken
Broth:
2 Tbsp. vegetable oil
1 3" piece ginger, peeled, thinly sliced
3 garlic cloves, thinly sliced
½ tsp. freshly ground black pepper
1 Tbsp. soy sauce
2 celery stalks, thinly sliced
1 cup thinly sliced snow peas or sugar snap peas
2 scallions, thinly sliced
1 cup coarsely chopped cilantro
Method:
Meatballs:
Step 1
Mix scallions, egg, egg yolk, ginger, garlic, soy sauce, coriander, salt, and pepper in a large bowl. Finely grate zest from the lime into a bowl. Add chicken and gently mix with your hands until evenly distributed.
Step 2
Gently roll chicken mixture into 1½"-diameter balls (about the size of a golf ball; you should have about 20) and place on a baking sheet. Chill until ready to use.
Step 3
Do Ahead: Meatballs can be formed 2 months ahead; freeze until firm, about 2 hours, then transfer to a resealable plastic freezer bag and keep frozen.
Broth and Assembly:
Step 4
Heat oil in a large saucepan over medium heat. Add ginger, garlic, and pepper and cook, stirring often, until garlic is golden brown, about 4 minutes. Add 6 cups cold water, increase heat to medium-high, and bring to a simmer.
Step 5
Working with 1 meatball at a time, reroll to ensure it’s round and gently add to broth. Reduce heat to medium-low and add soy sauce; season with salt. Cook meatballs until cooked through, 10–12 minutes. Add celery and snow peas and cook until peas are bright green and tender - about 3 minutes.
Step 6
Divide soup among bowls. Top with scallions and cilantro.
