Chicken Meatballs with Caramelized Onion and Leeks

0 Thinly slice the onions and leeks and set aside.
1 Add the ground chicken to a large bowl. Add the chopped parsley, cilantro, spices, egg and bread crumbs. Mix together with your hands until everything is evenly incorporated.
2 With oiled hands, take about 3 tbsp of the mix and form into small patties- you should get around 14-16 meatballs
3 Heat a skillet on medium heat with the 1/3 cup of olive oil. Sear the meatballs for about 3 minutes per side on medium heat, until browned. Remove from the pan and set aside.
5 Into the same pan, drizzle a little extra oil. Add the sliced onions and leeks with a pinch of salt. Saute on medium heat for about 20 minutes total, mixing every couple of minutes until the onions have softened and browned.
6 Add in the date syrup, salt, pepper, turmeric and water and mix well. Bring the pan to a boil. 
7 Place the chicken meatballs back into the pan and cover with a lid. Reduce the heat to low and simmer the meatballs for about 15-20 minutes.