Meatballs become convenient. Way back in time, the Romans invented them. In Afghanistan, Albania, China, Scandinavia, Germany and Scotland cooks found innovative ways of using local ingredients (feta cheese, herring and reindeer meat spring to mind) but it took 20th Century Snowbird to add true convenience to this international favourite.

All our award-winning Snowbird meatballs are fully cooked and frozen for you in our modern factory so busy chefs can produce meals in minutes by simply popping them in a microwave for seconds and then teaming them with familiar ingredients.

Here are some convenient recipes from the Snowbird Bright Ideas Team.


Please click on a recipe name to jump to that section.

  1. Meatballs with Hoisin Dressing and Potato Salad
  2. Omelette
  3. Speedy Lamb Meatball Naans
  4. Moroccan Meatballs with Fruited Couscous Crunch
  5. Spiced Meatballs with Bombay Potatoes
  6. Meatball Carbonara
  7. Meatballs with Caesar Salad
  8. Meatball one-pot
  9. Pork Meatballs Penne

Prepare your meatballs

  • Microwave from frozen 800w: 1 x 30 gram meatball = 40 seconds.
  • Oven bake from frozen 200°c: 1 x 30 gram meatball = 4 minutes.
  • Adjust timings for product quantity and size.
  • Check core temperature of 72˚C has been achieved.
  • Return to microwave or oven if further heating is necessary.

Meatballs with Hoisin Dressing and Potato Salad

Meatballs with Hoisin Dressing and Potato Salad
  • Baby new potatoes (tinned or pre-cooked)
  • Olive oil
  • Pork meatballs frozen and fully cooked
  • Red peppers, halved, de-seeded and roughly chopped
  • Spring onions, trimmed and roughly chopped
  • Carrots, peeled and sliced in fine batons
  • Pak Choi, sliced lengthways and roughly chopped
  • Seasoning
  • Hoisin sauce
  • Extra virgin olive or sesame oil
  • Piece of fresh ginger, grated
  • Lime juice
  • Seasonings
  1. Make the dressing by mixing together the hoisin sauce, oil, ginger and lime and season to taste. Set aside.
  2. Drain potatoes and slice into discs. Put oil in frying pan and add peppers for couple of mins. Add remaining vegetables and toss around pan. Season to taste.
  3. Meanwhile, microwave meatballs from frozen until a core temperature of 72˚C has been achieved.
  4. Pour into the pan half the hoisin dressing, turn vegetables well to coat, then add potatoes and meatballs and gently stir. To serve drizzle with a little more dressing.
Snowbird says: present on a plate or in a dish.

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  • Eggs
  • Knob of butter
  • Meatballs (sliced when hot after microwaving)

Various filling ideas:

  • Tomatoes & fresh herbs
  • Sautéed peppers and thyme
  • Spinach and tomato
  • Sautéed mushrooms
  • Mature cheddar or gruyere cheese. Grated
  1. Crack eggs into a bowl, season well, and whisk until just mixed.
  2. Heat pan on a medium to high heat, add butter and swirl it around pan.
  3. Allow butter to foam, but don’t let it brown. Add desired filling and sauté.
  4. Pour in egg mixture, adding cheese at end.
  5. Tip pan so egg mixture covers evenly, then shake pan and cook until it begins to firm up.
  6. Meanwhile, microwave chosen flavour of meatballs from frozen until a core temperature of 72˚C has been achieved and slice.
  7. Add meatball slices and, using a spatula, fold one edge over and transfer to a plate.
Snowbird says: Serve with a crisp green salad.

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Speedy Lamb Meatball Naans

Speedy Lamb Meatball Naans
  • Lamb meatballs
  • Sun-dried tomatoes, drained and finely chopped
  • Dried mixed herbs
  • Salt and freshly ground black pepper
  • Plain mini naans
  • Baby spinach leaves
  • Mozzarella, grated
  • Olive oil, to drizzle
  • Dash of balsamic vinegar (optional)
  1. Pre heat the grill. Place the naans on a baking sheet and scatter evenly with spinach leaves, sun dried tomatoes and some of the herbs.
  2. Meanwhile, microwave meatballs from frozen until a core temperature of 72˚C has been achieved and slice.
  3. Top the naans with grated mozzarella and the remaining herbs. Drizzle with the olive oil.
  4. Heat under the grill for 3-4 mins, or until the mozzeralla has melted, adding the sliced meatballs for the final few seconds.
  5. Serve immediately with a crunchy crispy salad.
Snowbird says: Excite your customers’ palates with a drizzle of balsamic vinegar.

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Moroccan Meatballs With Fruited Couscous Crunch

Moroccan Chicken Meatballs With Fruited Couscous Crunch
  • Snowbird Moroccan Chicken Meatballs
  • Oranges
  • Couscous
  • Raisins
  • Hot vegetable stock
  • Flat leaved parsley, chopped
  • Brazil nuts, chopped
  1. Grate zest from an orange, then cut away all the peel and pith, divide into segments and set aside.
  2. Prepare couscous according to pack directions, adding raisins, grated orange zest and stock.
  3. Meanwhile, microwave meatballs from frozen until a core temperature of 72˚C has been achieved and slice.
  4. Just before serving, fork through the couscous to fluff up, then fold in the oranges segments, parsley and Brazil nuts.
  5. Serve meatball slices on top!
Snowbird says: this is ideal for presentation in a bowl and for eating with a fork and spoon.

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Spiced Meatballs With Bombay Potatoes

Spiced Meatballs With Bombay Potatoes
  • Chicken meatballs
  • Coriander leaves

Bombay Potatoes

  • Peeled and diced potatoes
  • Sunflower oil
  • Chopped shallots
  • Cumin seeds
  • Mustard seeds
  • Turmeric
  • Cherry tomatoes
  1. Boil the potatoes in salted water until almost cooked. Drain well.
  2. Heat sunflower oil in a large non-stick frying pan. Cook the shallots until soft. Add the cumin and mustard seeds and cook until fragrant. Add the tomatoes and cook, stirring, until they start to break down. Toss in potatoes and heat through.
  3. Meanwhile, microwave meatballs from frozen until a core temperature of 72˚C has been achieved.
  4. Season to taste and serve.
Snowbird says: This dish delivers India on a plate.

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Meatball Carbonara

Meatball Carbonara
  • Meatballs
  • Smoked bacon bits or streaky bacon, chopped
  • Peeled and sliced onion
  • Peeled and crushed garlic
  • Button mushrooms, sliced
  • Dried spaghetti
  • Beaten egg
  • Grated hard cheese
  • Salt and freshly ground black pepper
  • Tomatoes deseeded and chopped
  • Parsley leaves (optional)
  1. Cook the spaghetti in boiling salted water, for about 10 minutes, or according to packet instructions, until at dente. Drain, leaving a little water and return the pasta to the pan.
  2. Heat a large frying pan, add the bacon and fry for 1 minute, add the sliced onion and cook for a further 5 mins.
  3. Add the garlic and mushrooms, cover the pan with the lid and fry gently for a few mins. Take off the lid and cook until the juices have been absorbed.
  4. Meanwhile, microwave meatballs from frozen until a core temperature of 72˚C has been achieved.
  5. Beat the eggs with the grated cheese, and season well with salt and pepper. Quickly stir into the pasta to coat the strands in the egg.
  6. Add the meatballs, bacon, mushroom and chopped tomatoes and gently mix together. Serve immediately, garnished with parsley leaves, if you like.
Snowbird says: add an extra egg yolk for a really rich dish.

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Meatballs with Caesar Salad

  • Meatballs
  • Olive oil
  • Smoked cubed pancetta
  • Slices of bread, cubed
  • Baby gem lettuces
  • Avocado, peeled, stoned and sliced
  • Parmesan shavings
  • Mayonnaise
  • Parmesan, grated
  • Lemon juice
  • Crushed garlic
  • Dijon mustard
  • Seasoning
  1. Place the pancetta in a frying pan with a dash of olive oil, cook until crisp and lift onto kitchen paper to drain. Add the cubed bread to the pan and fry until golden, Drain on kitchen paper.
  2. Meanwhile, microwave meatballs from frozen until a core temperature of 72˚C has been achieved.
  3. For the dressing, whisk together the mayonnaise, parmesan, lemon, garlic and mustard and then season to taste. Separate the lettuce leaves and coat them with the dressing.
  4. Place lettuce in bowls, top with some crisp pancetta, slices of avocado, fried bread croutons and top with the meatballs. Shave some parmesan onto the salad and serve.
Snowbird says: beef or chicken meatballs are ideal alternatives.

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Meatball One-Pot

  • Meatballs
  • Olive oil
  • Sliced onion
  • Chopped streaky bacon
  • Chopped carrot
  • Shredded spring onions
  • Stock
  • New potatoes (tinned or pre-cooked)
  • Crème fraiche
  • Basil pesto
  1. Heat the oil in a large pan, cook the onion and bacon until softened and lightly coloured.
  2. Add the remaining ingredients, except the crème fraiche and pesto, along with plenty of freshly ground black pepper. Bring to the boil and heat through.
  3. Meanwhile, microwave meatballs from frozen until a core temperature of 72˚C has been achieved.
  4. Stir crème fraiche and pesto into the pan, then add meatballs, sliced if desired.
Snowbird says: serve with crusty bread.

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Pork Meatballs Penne

  • Meatballs
  • Penne Pasta
  • Broccoli, broken into small florets
  • Diced chorizo
  • Crushed garlic
  • Fennel seeds
  • Low-fat cream cheese with garlic and herb
  • Parmesan and rocket leaves to serve
  • Cook the penne following pack instructions, adding the broccoli for the final 3 mins. When cooked, drain, reserving a splash of the cooking water.
  • In a frying pan, cook garlic and fennel seeds for 1 minute.
  • When the penne is ready, tip it into the pan with the chorizo. Add the cream cheese, stir together until melted, adding a splash of the reserved cooking water so the sauce coats the pasta.
  • Meanwhile, microwave meatballs from frozen until a core temperature of 72˚C has been achieved.
  • Serve in bowls, scattered with a few rocket leaves and some grated Parmesan.
Snowbird says: This is Italy at its best on a plate.

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Here are some more exciting ideas. Try them for yourself, then share with our readers your real winners – and how you made them. Remember, we are all looking for tasty dishes that are easy to prepare in minutes.

Helen Swan will be delighted to hear from you at:

  • Curried Meatballs with Mango Chutney
  • Spanish Meatballs with chorizo and peppers
  • Pork Meatballs with Stilton dressing
  • Pork Meatballs with bacon and leek
  • Lamb Meatballs with rosemary
  • Lamb Meatballs with feta and olives
  • Beef Meatballs with tomato and horseradish