Chicken Meatballs in Port-Fig Sauce
- Place meatballs in a 3 1/2- or 4-quart slow cooker. For sauce, in a medium bowl combine port, the water, figs, tapioca, and rosemary. Pour sauce over meatballs.
- Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1 1/2 to 2 hours. Stir to coat meatballs with sauce.
- Serve immediately or keep warm, covered, on warm- or low-heat setting for up to 2 hours. Use toothpicks or cocktail picks for serving.
Nutrition Facts (Chicken Meatballs in Port-Fig Sauce)
- Per serving:
- 111 kcal cal.,
- 6 g fat
- (2 g sat. fat,
- 0 g polyunsaturated fat,
- 0 g monounsatured fat),
- 39 mg chol.,
- 341 mg sodium,
- 5 g carb.,
- 0 g fiber,
- 3 g sugar,
- 7 g pro.
- Percent Daily Values are based on a 2,000 calorie diet