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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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