Moroccan Spiced Meatballs & California Figs

valleyfiggrowers@alkalyne.solutionsAppetizers, RecipesLeave a Comment

Moroccan Spiced Meatballs & California Figs

Need meatball appetizer ideas? Add spice! Pull out the toothpicks to spear Moroccan Spiced California Fig Meatball Appetizers.
Servings 60 meatballs


  • 1 lb ground beef lean
  • 8 ounces Orchard Choice or Sun-Maid California Figs finely chopped
  • 1/3 cup onion finely chopped
  • 1/3 cup bread crumbs soft
  • 2 tsp garlic minced
  • 2 tsp coriander ground
  • 2 tsp cumin ground
  • 1/2 tsp salt
  • 1 cup ketchup
  • 1/4 cup dry red wine
  • 1/4 cup water
  • 1/4 tsp cinnamon ground
  • 1/4 tsp cayenne


  • 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.
  • 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!

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