Pork Meatballs and Fig Sauce

Meatballs - even gloriously good ones - are easy to prepare. For the juiciest, most flavorful meatballs, choose meat that is 80 percent lean and 20 percent fat.

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  • Makes: 40 servings
  • Makes: 40 meatballs
  • Prep: 45 mins
  • Cook: 20 mins

Pork Meatballs and Fig Sauce

Directions

  1. For fig sauce, in a medium saucepan combine the first five ingredients (through honey). Bring to boiling, stirring to dissolve honey. Reduce heat and boil gently, uncovered, about 30 minutes or until reduced to 1 1/4 cups. Discard rosemary sprigs and cinnamon. Cool sauce slightly. Transfer to a blender or food processor. Cover and blend or process until smooth. Return to saucepan; add butter and heat through. Season to taste with salt and pepper.
  2. Meanwhile, in an extra-large skillet cook pancetta over medium heat until crisp; drain on paper towels, reserving drippings in skillet. Crumble pancetta and set aside.
  3. In a large bowl combine egg, sourdough bread crumbs, buttermilk, olive oil, the snipped rosemary, garlic, and the 1/8 teaspoon pepper. Add pork and pancetta and mix well.
  4. Shape pork mixture into 40 meatballs. Heat pancetta drippings in the skillet over medium heat. Cook meatballs, half at a time, in the hot drippings 10 minutes or until done (160 degrees F),* turning to brown evenly. Serve meatballs with fig sauce.

From the Test Kitchen

*Test Kitchen Tip:

The internal color of a meatball is not a reliable doneness indicator. A pork meatball cooked to 160 degrees F is safe, regardless of color. To measure the doneness of a meatball, insert an instant-read thermometer into the center of the meatball.

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Nutrition Facts (Pork Meatballs and Fig Sauce)

  • Per serving:
  • 89 kcal ,
  • 4 g fat
  • (2 g sat. fat ,
  • 17 mg chol. ,
  • 98 mg sodium ,
  • 6 g carb. ,
  • 0 g fiber ,
  • 3 g pro.
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