Fig Meatballs Recipe 445

FIG AND GOAT CHEESE MEATBALLS

Steps:

• Preheat oven to 350°. In a large bowl, combine bread crumbs and eggs. Add sausage; mix lightly but thoroughly. Divide into 36 portions. Shape each portion around 1/2 teaspoon cheese to cover completely. Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake until cooked through, 25-30 minutes., Meanwhile, in a large saucepan, bring vinegar, sugar, cinnamon, cloves and star anise to a boil. Reduce heat; simmer 5 minutes. Discard cinnamon, cloves and star anise. Add figs; cook until softened, 8-10 minutes. Remove from heat; cool slightly. Transfer to a blender. Add 1 cup water; process until almost smooth. Serve with meatballs. If desired, top meatballs with chopped chives. Freeze option: Freeze cooled meatballs and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently; add a little water if necessary.

FIG MEATBALLS RECIPE - (4.4/5)

Steps:

• Preheat oven to 350 F. Line two half sheet pans with parchment paper. In a medium bowl, gently combine ground lamb, pork or bacon, garlic, and smoked sea salt. Using a scoop, scoop out the meat mixture, finish forming into a ball, and place on prepared sheet pans. Bake in preheated oven, 25-30 minutes until meatballs reach your desired doneness. Just a few minutes before meatballs are done, heat a cast iron skillet over medium heat. Add fig jam, fish sauce, and apple cider vinegar and heat until jam softens some. Once meatballs are done, place them in the skillet and let them continue cooking a few minutes, turning often, to allow flavors to meld. Serve hot.

FABIO'S MOM'S MEATBALLS

Steps:

• Place all the above ingredients, except parsley, marinara, and olive oil, in a medium sized bowl and mix thoroughly by hand until they are completely combined and the mixture is uniformly firm.
• Coat your hands in olive oil, and using your hands form into balls slightly larger than a golf ball.
• Drop the meatballs into the marinara sauce and add some water so that the sauce can reduce and simmer. Let cook for about 10 minutes on one side.
• Turn them over, add some more water and cook for another 10 minutes, covering in the sauce with a spoon as they simmer.
• Let rest for 5 minutes before serving.
• Garnish with chopped parsley, salt and pepper, more shaved parmegiano reggiano and a drizzle of olive oil.

GRILLED LAMB MEATBALLS IN FIG LEAVES

Steps:

• If using wooden skewers, immerse them in boiling water & allow them to soak in cooling water 30 minutes minimum prior to using.
• Blanch the leaves, a few at a time, in boiling water until softened slightly, about 3 minutes. Remove to a bowl of ice water, then drain, pat dry and set aside.
• Start coals if using charcoal grill.
• In a large bowl, mix together the lamb, pork, garlic, mint, parsley, salt, cumin, Aleppo and black peppers and onion until well-combined.
• Place a leaf on the work surface, vein side up and stem facing you. Snip off the stem. Form about 2 Tbsps. of the mixture into a meatball and place it on the leaf centered and toward the bottom. Fold the bottom of the leaf up over the meatball, then fold in the sides and roll up tightly, tucking in the sides as you go. Run a skewer through the middle. Continue until all the leaves are filled, placing four stuffed leaves on each skewer.
• Grill over medium-low heat, turning often, until the fig leaves are browned but not burned and the meatballs have cooked through, about 15 minutes.
• Serve immediately, unwrapping the leaves and discarding them, with a bowl of raita for dipping.

FIG AND GOAT CHEESE AIR-FRIED MEATBALLS

Steps:

• Preheat air fryer to 350°. In a large bowl, combine bread crumbs and eggs. Add sausage; mix lightly but thoroughly. Divide into 18 portions. Shape each portion around 1/2 teaspoon cheese to cover completely. in batches, place meatballs on a greased tray in air-fryer basket. Cook until cooked through, 25-30 minutes., Meanwhile, in a large saucepan, bring vinegar, sugar, cinnamon, cloves and star anise to a boil. Reduce heat; simmer 5 minutes. Discard cinnamon, cloves and star anise. Add figs; cook until softened, 8-10 minutes. Remove from heat; cool slightly. Transfer to a blender. Add 1/2 cup water; process until almost smooth. Serve with meatballs. If desired, top meatballs with chopped chives. , Freeze option: Freeze cooled meatballs and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently; add a little water if necessary.

WORLD'S FASTEST MEATBALLS

Steps:

• Pour tomato sauce into a large stockpot and bring to a simmer over medium heat. Reduce heat to low to keep sauce warm while preparing meatballs.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil and brush lightly with oil.
• Whisk bread crumbs, milk, egg, Italian herb seasoning, olive oil, garlic powder, and red pepper flakes in a small bowl to form a thick slurry. Set aside.
• Combine beef and veal in a large bowl. Season with salt, black pepper, and white pepper; sprinkle with Parmigiano-Reggiano cheese. Pour in slurry and mix until combined.
• Use a small portion scooper to form meat mixture into about 48 meatballs. Place on the prepared baking sheet.
• Bake meatballs under the preheated broiler until browned, about 4 to 5 minutes. Turn meatballs and broil until browned on both sides and no longer pink in the center, 3 to 4 additional minutes.
• Transfer meatballs to the stockpot with the simmering tomato sauce. Increase heat to medium and cook for 5 to 10 minutes, or longer if desired.