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A dish serving pancetta, date & chorizo meatballs

Pancetta, date & chorizo meatballs

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 4

Stuff medjool dates with chorizo and wrap in pancetta for a new take on meatballs, with a simple tomato sauce. A great tapas-style dish for entertaining

Nutrition: Per serving


  • 1 tbsp chopped dill
  • 1 tbsp chopped parsley
  • 8 baguette slices, toasted to serve

For the date meatballs

  • 8 medjool dates , pitted and cut in half
  • 250g cooking chorizo , skin removed
  • 16 slices pancetta or thin streaky bacon

For the tomato sauce

  • 1 onion , sliced
  • olive oil , for frying
  • 2 garlic cloves , sliced
  • 2 x 400g cans peeled tomatoes


  • STEP 1

    To make the date meatballs, stuff each date half with 30g of chorizo – they should look really full. Wrap each date with a slice of pancetta, then divide the meatballs between four individual baking dishes.

  • STEP 2

    To make the tomato sauce, fry the onion in a little oil until soft. Add the garlic and fry for 2 mins until fragrant. Add the tomatoes and cook for 45 mins over a low heat until the sauce is thick. Season well, then using a stick blender, blend until smooth.

  • STEP 3

    Heat oven to 200C/180C fan/gas 6. Bake the dates for 10-15 mins or until cooked through and crisp. Tip the sauce into the baking dishes and bake for a further 3-5 mins to warm through. Scatter each baking dish with herbs, and serve with toasted baguette.

Recipe from Good Food magazine, September 2017

Goes well with


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A star rating of 5 out of 5.4 ratings

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