Equipment
Ingredients
Meatball Base
- 250 g ground chicken, chilled
- 250 g ground pork, chilled
- 50 g medjool dates, pitted and finely minced
- 15 g fresh cilantro, finely chopped
- 3 garlic, minced
- 1 egg, lightly beaten
- 40 g panko breadcrumbs
Seasonings
- 1 lemon zest
- 1 lime zest
- 1 orange zest
- 2 g red pepper flakes
- 6 g kosher salt
- 2 g black pepper, freshly ground
- 15 ml olive oil
Nutrition (per serving)
Method
Preheat the oven to 200°C/400°F. Line a rimmed baking sheet with parchment paper.
In a large mixing bowl, combine the ground chicken, ground pork, minced dates, chopped cilantro, minced garlic, lemon zest, lime zest, orange zest, red pepper flakes, kosher salt, black pepper, egg, and panko breadcrumbs.
Using your hands or a flexible spatula, gently mix the ingredients just until evenly distributed. Avoid compressing the meat to keep the meatballs tender. Wash your hands thoroughly with soap and warm water after handling raw poultry and pork.
Form the mixture into golf-ball sized rounds, weighing about 30 grams each. Arrange them evenly on the prepared baking sheet, leaving an inch of space between each meatball.
Lightly brush or drizzle the tops of the meatballs with olive oil. Bake in the preheated oven for 15 to 18 minutes, until lightly browned on the outside and cooked through. Ensure the internal temperature reaches 74°C/165°F on a meat thermometer.
Remove the meatballs from the oven and let them rest on the baking sheet for 5 minutes before serving or transferring to a storage container.
Chef's Notes
- Using a 50/50 blend of chicken and pork is the secret to these meatballs. The lean chicken provides a clean base that allows the citrus to shine, while the pork fat ensures richness and moisture.
- Do not skip mincing the dates finely. Large chunks of date will caramelize too quickly on the outside or disrupt the structural integrity of the meatball.
- For the brightest flavor, zest your citrus directly over the mixing bowl so the meat captures the essential oils spraying from the peels.
- Always practice rigorous cross-contamination safety when handling raw chicken and pork. Dedicate one cutting board to produce and another solely to meats.
Storage
Refrigerator: 4 days — Store in an airtight container once completely cooled.
Freezer: 3 months — Freeze cooked meatballs in a single layer on a baking sheet before transferring to a freezer-safe bag to prevent sticking.
Reheating: Microwave covered with a damp paper towel in 30-second bursts, or simmer gently in a light broth until heated through.
