Sweet and Spicy Chicken Meatballs
Published February 5, 2025
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 35 minutes
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 pound ground chicken (or pork)
1 large egg, beaten
1 cup roughly chopped cilantro leaves and stems, tightly packed
½ cup dried bread crumbs
½ cup pitted and chopped dates
3 tablespoons finely grated fresh citrus zest (from limes, lemons or oranges or all three)
1 tablespoon grated or minced garlic (from 4 to 5 cloves)
1½ to 2 teaspoons crushed red pepper, to taste
1½ teaspoons ground cumin
2 teaspoons kosher salt, such as Diamond Crystal (or 1 teaspoon fine sea salt)
½ teaspoon pepper
Nutritional analysis per serving (4 servings)
34 grams carbs; 144 milligrams cholesterol; 325 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 12 grams fat; 3 grams fiber; 433 milligrams sodium; 24 grams protein; 20 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 450 degrees and line a sheet pan with parchment paper.
- Step 2
To a large bowl, add all the ingredients. With your hand, a spoon or two forks, gently mix to combine everything very well.
- Step 3
Roll the meatball mixture into 1½- to 2-inch balls and transfer to the prepared sheet pan. Roast the meatballs, turning them with tongs once halfway through, until golden brown and firm, 10 to 12 minutes.
Private Notes
Comments
These were a hit with my wife and 5-year-old. Made it as described with chicken, using deglet noor dates (sold at my local Target in the snack/dried fruit section). I worried it was way too much cilantro but the leaves cooked down in the oven. Served with white rice and steamed broccoli. I made a pomegranate molasses sauce from 2 tbl. each pomegranate syrup, soy sauce, ketchup and honey, 1 tea. yellow mustard, and some garlic powder, salt and pepper (just whisk). I'm very glad I did!
Made it with ground turkey and parsley instead of cilantro which was what was on hand, fantastic! served with a dipping sauce: 1/4 C each low sodium soy sauce and rice vinegar, 2 T sesame oil, big pinch each of red pepper flakes and sugar. It's going in notebook with favorite recipes.
When chopping the dates, I oiled the blade of my knife with olive oil to cut down on stickiness.
Made as written; very good and are going on the "make again" list. Used full 2tsp of Penzey's red pepper flakes; considering using a fresh green chili minced with the garlic to up the heat a bit. The only detailed amount was "packed" cup of cilantro, and citrus zest is something that can be fluffy or not - I went heavy with the zest and it was *very* lemony.
I've made these several times and think they are incredibly tasty made with pork. And, when our local grocery didn't have ground pork, I've used Italian sausage (the fennel in the sausage was a plus!) instead. In my opinion, this recipe is a bit easier if cooked in a skillet, stove-top rather than in the oven.
Used 1.5 tsp of crushed red pepper but that was even too much for my DH (who normally doesn't mind things spicy/hot). My 20yo son inhaled them, though (go figure-he normally *doesn't* like things hot). I didn't have 3 T of zest -- that's a lot of citrus! - so maybe that would have helped offset the heat. Made @Jesse's dipping sauce which was good.