Valley Fig Growers
Moroccan Spiced Meatballs & Figs
Makes about 5 dozen meatballs
Ingredients
- 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
Directions
- 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.
Nutrition Information
amount per serving
- Calories 33
- % Calories from Fat 33%
- Fat 1
- Cholesterol 5
- Protein 2
- Carbohydrates 4
- Fiber 1
- Iron 0
- Sodium 71
- Calcium 9
- Potassium 63
