Looking for a unique twist on traditional meatballs? These Spiced Beef and Date Meatballs are about to become your new favorite comfort food. By combining aromatic Middle Eastern spices with the natural sweetness of dates, this recipe creates an incredible depth of flavor that’ll have everyone asking for seconds. I’ve perfected this recipe through countless iterations, and I’m excited to share this foolproof version with you.
Ingredients
- 1 pound ground beef (80/20 lean-to-fat ratio)
- 1/2 cup finely chopped Medjool dates (about 6-7 dates)
- 1/3 cup breadcrumbs
- 1 large egg
- 3 cloves garlic, minced
- 1 small onion, finely diced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil (for cooking)
Instructions
- Start by combining all spices in a small bowl – this ensures even distribution throughout the meat mixture.
- In a large mixing bowl, combine the ground beef, chopped dates, breadcrumbs, egg, garlic, and onion. Add the spice mixture.
- Using clean hands, gently mix everything until just combined. Avoid overworking the meat to keep the meatballs tender.
- Form the mixture into golf ball-sized meatballs (about 1.5 inches in diameter). You should get approximately 20 meatballs.
- Heat olive oil in a large skillet over medium heat.
- Cook the meatballs in batches, turning occasionally, until browned on all sides and cooked through (about 8-10 minutes per batch).
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4-6 people (makes approximately 20 meatballs)
Recipe Notes
For best results, keep these helpful tips in mind:
- Make sure your dates are fresh and soft. If they’re too dry, soak them in warm water for 10 minutes before chopping.
- Don’t substitute the 80/20 ground beef – the fat content is crucial for juicy meatballs.
- If your mixture feels too wet, add an extra tablespoon of breadcrumbs.
- Let the meatballs rest for 5 minutes after cooking to help them retain their juices.
- These meatballs can be made ahead and frozen for up to 3 months. Just thaw overnight in the refrigerator before reheating.
- Try serving these meatballs with flatbread, rice, or a simple cucumber yogurt sauce for a complete meal.
These Spiced Beef and Date Meatballs work beautifully as both an appetizer or main course. The combination of warm spices and sweet dates creates a perfectly balanced flavor that’s both familiar and exciting. Give them a try at your next dinner party or family meal – I’m confident they’ll become a regular in your recipe rotation.
Spiced Beef and Date Meatballs
Ingredients
- 1 pound ground beef 80/20 lean-to-fat ratio
- 1/2 cup finely chopped Medjool dates about 6-7 dates
- 1/3 cup breadcrumbs
- 1 large egg
- 3 cloves garlic minced
- 1 small onion finely diced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil for cooking
Instructions
- Start by combining all spices in a small bowl - this ensures even distribution throughout the meat mixture.
- In a large mixing bowl, combine the ground beef, chopped dates, breadcrumbs, egg, garlic, and onion. Add the spice mixture.
- Using clean hands, gently mix everything until just combined. Avoid overworking the meat to keep the meatballs tender.
- Form the mixture into golf ball-sized meatballs (about 1.5 inches in diameter). You should get approximately 20 meatballs.
- Heat olive oil in a large skillet over medium heat.
- Cook the meatballs in batches, turning occasionally, until browned on all sides and cooked through (about 8-10 minutes per batch).
