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Chicken meatball sandwich

Roger Mooking shares a rainy day comfort meal the whole family will love.



Chicken Meatballs

  • 2 lbs ground chicken
  • 2 tablespoons garlic powder
  • 1/2 cup bread crumbs
  • 2 large eggs
  • 1/2 teaspoon black peppercorns
  • 2 teaspoons kosher salt
  • 1 can (750ml) diced tomatoes

Tomato Sauce

  • 1 can (750ml) diced tomatoes
  • 1 teaspoon garlic, grated
  • 1 tablespoon kosher salt

Avocado Mash

  • 1 whole avocado
  • 1/2 teaspoon lemon juice
  • Kosher salt and black peppercorns, to taste


  • 1 bunch spinach, roughly chopped


Chicken Meatballs 

  1. Add all chicken, garlic, bread crumbs, eggs, pepper and salt to a clean dry bowl and mix until well combined.
  2. Using two soup spoons, form the meatballs into 16 rustic but equal-sized balls, each ball should be roughly two inches in diameter.

Tomato Sauce 

  1. Place diced tomatoes, garlic, black peppercorns and koshers alt in a large wide mouth pan with high sides and simmer for 15 to 20 minutes.

Avocado Mash 

  1. Place avocado, lemon juice, salt and black peppercorns in a bowl and mash with a fork. Set aside for sandwich assembly.


  1. Place meatballs in the simmering tomato sauce and simmer for about 10 minutes or until meatballs are nearly fully cooked. Make sure to flip the meatballs at the halfway cook point.
  2. Add spinach on top of the meatballs and cover the pot. Once the spinach wilts, in a couple of minutes, mix all contents of the pot and get ready to assemble the sandwich.
  3. Get your favourite bun and cut it in half. On the top half of the bun spread a quarter of the avocado mash. On the bottom bun,  add three meatballs making sure to scoop up some spinach and a healthy amount of tomato sauce.
  4. Repeat for three more buns to make a total of 4 sandwiches. The remaining four meatballs can be refrigerated for a late-night snack.
  5. Put the sandwich together and try not to fall asleep right after you eat it. Enjoy! 

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