Pork Meatballs and Fig Sauce
- 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.
- 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.
- 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.
- 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.
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.