IKEA gets the ball rolling in Canada with new salmon meatballs


Goodness, gracious, great meatballs of salmon: There’s a new addition to the lineup of meat (and non-meat) balls on the menu at IKEA Canada cafes coast to coast.

IKEA Canada has announced the addition of salmon balls to the menu. The pescatarian option joins its predecessors the classic Swedish meatball and the plant-based veggie ball. You can also consider the kids’ ball pit as part of their line-up of famous balls, but we’d discourage you and your offspring from actually eating those.

Meatballs, veggie balls, salmon balls, oh my! Photo courtesy IKEA Canada.

The Swedish-based build-it-yourself furniture mecca says adding salmon balls was a “natural next step in making IKEA Restaurants a destination for more sustainably sourced food at an affordable price.”

The salmon balls are made from ASC-certified salmon with the addition of MSC-certified cod. Using pieces of high-quality fish that don’t make the cut as fillets on their own means the company is cutting down on food waste.

“At IKEA, we want to inspire and enable Canadians to live a healthy and sustainable life, within the limits of the planet” said Danielle Beauchesne, IKEA Canada Food Manager. “With the IKEA salmon ball, we are able to offer a delicious new plate inspired by our Swedish roots, with a carbon footprint that is approximately seven times lower than the traditional meatball.”

Photo courtesy IKEA Canada

IKEA Canada has made several steps to better serve the food needs of their customers, as well as to be gentler on the planet. Last year IKEA Canada added a plant-based veggie “hot dog” to their cafe menu as well.

Previous articleVancouver ranks #2 for public transportation in Canada
Next articleHere are the best places to get fisherman-direct seafood in Metro Vancouver
Lindsay is the Managing Editor of Vancouver Is Awesome, and the co-host and co-producer of the Vancouver Is Awesome Podcast. A fifth generation Vancouverite and life-long foodie, Lindsay also serves as a judge for the Vancouver Magazine Restaurant Awards. Previously the Food Editor of Daily Hive, Senior Editor of Vancity Buzz, and Editor-in-Chief of LAist.com, in her past life in L.A. she earned an MA in English, attended culinary school, and was an English professor. Lindsay's first published piece was December 1980 in The Province; it was her letter to Santa. E-mail: lindsay@vancouverisawesome.com // Twitter/Instagram: @squashblossom