Moroccan Spiced Meatballs & California Figs
Need meatball appetizer ideas? Add spice! Pull out the toothpicks to spear Moroccan Spiced California Fig Meatball Appetizers.
Nutrition
Servings 60 meatballs
Ingredients
- 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
Instructions
- 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.
Notes
Photography Annelies Zijderveld
