Print Options:

Chicken & Date Meatballs filled with Roquefort

Chicken Meatballs
Cooking Method , ,
Prep Time: 25 min Cook Time: 20 min Total Time: 45 mins
Servings 5
Calories 453.17 kcal
    Chicken Mince:
  • 700 grams Chicken Mince See notes to make your own
  • 5 milliliters Salt
  • Black Pepper to taste
  • 5 milliliters Smoked Paprika
  • 15 milliliters Fresh Thyme chopped
  • 15 milliliters Breadcrumbs
  • 80 grams Dates pitted and finely chopped
  • 30 – 60 ml Milk if needed
  • Filling:
  • 200 grams Mozzarella grated
  • 60 grams Feta crumbled
  • 60 grams Roquefort or any other blue cheese crumbled
  1. Preheat oven to 180°C and lightly oil a baking tray.
  2. Mix all of the ingredients for the chicken mince together in a clean bowl. Divide the mince into 10 x 80g balls.
  3. If the mince mixture is very dry, add the milk.
  4. In a separate bowl, mix the filling ingredients together and use your hands to compact the filling. Divide the cheese filling into 10 x 30g pieces and roll each piece into a ball shape.
  5. Take one of the mince balls, flatten it a bit and wrap the cheese in it. Use your hands to roll a ball and to make sure that it is completely sealed.
  6. Place the chicken balls in the prepared baking tray and use a brush to paint each ball lightly with olive oil.
  7. Bake for 20 – 25 minutes. Serve immediately
Nutrition Facts

Amount Per Serving
Calories 453.17
% Daily Value *
Total Fat 26.77g42%
Saturated Fat 12.73g64%
Trans Fat 0.09g
Sodium 597.03mg25%
Total Carbohydrate 15.94g6%
Dietary Fiber 1.54g7%
Sugars 12.2g
Protein 38.49g77%

Vitamin A 14.27%
Vitamin C 0.87%
Calcium 36.23%
Iron 10.57%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

If you can’t find chicken mince for sale, make your own by cutting deboned chicken breasts in small cubes. Place the chicken bits and 30 – 60ml milk in a food processor and pulse until minced. Voila!
Lukas Coetzee

Lukas graduated from the Francois Ferreira Academy with distinctions in all his subjects and received a special "Top student in 14 years" award. He is currently Chef de Cuisine at Belle Vue Weddings and Functions. He is also a part-time lecturer at the Francois Ferreira Academy and teaches patisserie and cake decorating.