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TEST KITCHEN APPROVED

Fig and Goat Cheese Meatballs

Name: Fig and Goat Cheese Meatballs
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 3 dozen
Ingredients: 1 cup panko bread crumbs; 2 large eggs, lightly beaten; 2 pounds bulk Italian sausage; 1 log (4 ounces) fresh goat cheese; 1 cup red wine vinegar; 1/2 cup sugar; 1 cinnamon stick (3 inches); 4 whole cloves; 1 whole star anise; 1 cup dried figs, chopped; 1 cup water; Chopped fresh chives, optional

TEST KITCHEN APPROVED

Total Time:Prep: 45 min. Bake: 25 min.

By Taste Of Home Editorial Team

Recipe by Kim Banick

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 12, 2023

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 the meatballs hot from the skillet or freeze and gently reheat. —Kim Banick, Turner, Oregon

Can you freeze Fig and Goat Cheese Meatballs?

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.

TEST KITCHEN APPROVED

Fig and Goat Cheese Meatballs

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Yield:3 dozen

Prep:45 min

Cook:25 min

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Ingredients

1 cup panko bread crumbs
2 large eggs, lightly beaten
2 pounds bulk Italian sausage
1 log (4 ounces) fresh goat cheese
1 cup red wine vinegar
1/2 cup sugar
1 cinnamon stick (3 inches)
4 whole cloves
1 whole star anise
1 cup dried figs, chopped
1 cup water
Chopped fresh chives, optional

Text Ingredients

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Directions

1
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.

2
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.