Balsamic Fig Meatballs


For the meatballs:
  • 1 lb ground beef
  • 1 small shallot, minced
  • 1/2 cup Panko breadcrumbs
  • 2 tbsp water
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbsp olive oil
For the balsamic fig sauce:
  • 1 large or 2 small shallots, minced
  • 2 tsp fresh rosemary, minced
  • 3 tbsp balsamic vinegar
  • 4 tbsp fig jam
  • 1 tsp beef stock concentrate
  • 1/3 cup water
  • 2 tbsp butter
  • salt & pepper to taste

In a large bowl, mix together beef, Panko, minced onion, 2 tbsp water, and meatball seasonings.

In a pan over medium heat, add 2 tbsp olive oil. Once oil is warmed up, add the meatballs and cook, flipping until all sides are browned and center is fully cooked.

Remove the meatballs from pan and set aside. Wipe out the pan, and set back to medium heat.

Add a drizzle of olive oil, the rest of the minced shallot, and chopped rosemary. Cool until softened, about 2-3 minutes. Then, stir in vinegar and jam. Simmer for 1 minute.

Stir in stock concentrate and 1/3 cup water. Cook for 2-3 minutes until sauce is thicker (gravy consistency), then turn off heat and add 2 tbsp butter. Season with salt and pepper to taste.

Serve up meatballs and top with your balsamic fig sauce. I served mine over mashed potatoes and with Brussel sprouts!