Chicken Meatballs with Fennel & Peas

1 Start by preparing the chicken meatballs- combine the ground chicken in a bowl with the chopped herbs, spices, lemon zest, egg and breadcrumbs. Shape into slightly flattened meatballs- you should get around 14. 
2 Add 1/4 cup of olive oil to a saute pan on medium heat. Once hot, pan-fry the chicken meatballs in the oil for about 3-4 minutes per side, until browned. They don't need to be fully cooked through.
3 Remove the seared meatballs from the pan.  Add in the fennel and a little extra olive oil with the spices. Cook together for 2-3 minutes. 
4 Pour in the lemon juice, lemon zest and peas. Toss together
5 Pour the water into the pan then nestle the meatballs into the sauce. Drizzle with date syrup and cover the pan.
6 Bring everything to a boil, then lower to simmer. Cook over a low flame for 35-45 minutes