FIG AND GOAT CHEESE AIR-FRIED MEATBALLS
Saucy cocktail meatballs are always the first appetizer to be eaten. In this dish, the sweet flavor of the fig glaze goes perfectly with the pork and tangy goat cheese. -Kim Banick, Turner, Oregon
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 1-1/2 dozen.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 97 calories, Fat 6g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 175mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 0 fiber), Protein 4g protein.
FIG AND GOAT CHEESE MEATBALLS
Around the holidays, saucy cocktail meatballs are always the first appetizer to go. In this dish, the sweet flavor of the fig glaze goes perfectly with the pork and tangy goat cheese. Serve hot from the skillet or gently reheat them for a make-ahead appetizer. -Kim Banick, Turner, Oregon
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 3 dozen.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 97 calories, Fat 6g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 175mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 0 fiber), Protein 4g protein.
FIG MEATBALLS RECIPE - (4.4/5)
Provided by erinstargirl
Number Of Ingredients 9
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.
GRILLED LAMB MEATBALLS IN FIG LEAVES
Plan to use this when the weather cools a bit but the fig trees still have plenty of leaves. Will probably double the recipe as I suspect 4 meatballs a piece will cause consternation in this household! From Food & Drink weekly in the LA Times.
Provided by Busters friend
Categories Lamb/Sheep
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 508.6, Fat 38.5, SaturatedFat 16, Cholesterol 136.1, Sodium 407.9, Carbohydrate 4.3, Fiber 1.4, Sugar 0.9, Protein 34.3
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