Sweet and Spicy Chicken Meatballs
Published Feb. 5, 2025
- Total Time
- 35 minutes
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound ground chicken (or pork)
- 1large egg, beaten
- 1cup roughly chopped cilantro leaves and stems, tightly packed
- ½ cup dried bread crumbs
- ½ cup pitted and chopped dates
- 3tablespoons finely grated fresh citrus zest (from limes, lemons or oranges or all three)
- 1tablespoon grated or minced garlic (from 4 to 5 cloves)
- 1½ to 2 teaspoons crushed red pepper, to taste
- 1½ teaspoons ground cumin
- 2teaspoons kosher salt, such as Diamond Crystal (or 1 teaspoon fine sea salt)
- ½ teaspoon pepper
Nutritional analysis per serving (4 servings)
325 calories; 12 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 34 grams carbohydrates; 3 grams dietary fiber; 20 grams sugars; 24 grams protein; 433 milligrams sodium
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.
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.
My dates had bugs so I substituted figlets, subbed spinach for the cilantro as my cilantro had gone bad, cumin was good and I used 1 t. cayenne, nice spice level for me. These will be grab and go from the fridge for lunch on the go. If I make again, I will make sure I have cilantro and will make a sauce maybe a mustard mayo.