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Makes about 5 dozen meatballs
1 pound lean ground
beef
1 package (8 oz.) Blue Ribbon Orchard Choice or Sun-Maid Calimyrna
or Mission 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
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.
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