Valley Fig Growers

Moroccan Spiced Meatballs & California Figs

Makes about 5 dozen meatballs


1 pound lean ground beef

8 ounces Blue Ribbon Orchard Choice or Sun-Maid California Figs, finely chopped 

1/3 cup finely chopped onion

1/3 cup soft bread crumbs

2 teaspoons each minced garlic, ground coriander and ground cumin, divided

1/2 teaspoon salt

1 cup ketchup

1/4 cup each dry red wine and water

1/4 teaspoon each ground cinnamon and cayenne  


  1. Heat oven to 400°F. In large bowl, combine beef, figs, onion, bread crumbs, 1 teaspoon each of garlic, coriander and cumin and the 1/2 teaspoon salt. Mix well to blend. Form into meatballs about 1 inch in diameter and place in single layer on greased baking pan. Bake, shaking pan once or twice, until meatballs are browned and cooked through, 10 to 12 minutes.
  2. Meanwhile, in large saucepan, combine ketchup, remaining 1 teaspoon each of garlic, coriander, and cumin; add wine, water, cinnamon, and cayenne. Cook over medium heat until heated through, 2 to 3 minutes. Gently stir in meatballs.

Photography Annelies Zijderveld

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

Nutrition Information

amount per serving

  • Calories 33
  • % Calories from Fat 33%
  • Fat 1
  • Cholesterol 5
  • Protein 2
  • Carbohydrates 4
  • Fiber 1
  • Iron 0
  • Sodium 71
  • Calcium 9
  • Potassium 63