Meatball Menu Inspiration

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)


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)


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)



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


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



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.