Balsamic Fig Glazed One-Skillet Meatballs
Balsamic Fig Glazed One-Skillet Meatballs are sweet, tangy and deliciously addictive! Total crowd pleaser! (Gluten free, egg free, dairy free)
Happy New Year!!
I have lots of delicious recipes to share with you in 2018 and I'm sooo excited!
I'm kicking off the first weekend of the new year with a very delicious, super easy, one skillet, and not-so-bad for you meal - after all, everyone is on a health kick these days.
Let me introduce you to Balsamic Fig Glazed One-Skillet Meatballs.
GUYS, the first time I made this recipe, my sister and I cleared the whole skillet in one night. Just the two of us. My sister doesn't even like balsamic vinegar ... or figs. But, she loved this dish.
The sauce consists of balsamic vinegar, honey, and figs which reduces down to the most delicious sweet, tangy, spicy glaze. I used ground turkey to make the meatballs, but any ground meat works!
This is the perfect dish for entertaining (Super Bowl is coming up!!) or the perfect lunch or dinner. To make it a complete meal, I like to place the meatballs on a bed of arugula with a side of hummus.
Join me in making these Balsamic Glazed Fig One-Skillet Meatballs this weekend!
- 1 lb ground turkey (can use ground chicken, beef, lamb, etc.)
- 1/4 cup parsley, chopped
- salt and pepper, to taste
- 1/2 cup balsamic vinegar
- 1/4 cup honey
- 1/4 cup water
- 3 tbsp fig preserves
- 4 cloves garlic, minced
- 1/2 - 1 tsp red pepper flakes (adjust to desired heat level)
- salt and pepper, to taste
- 10-15 dried figs, halved
- 1 pint cherry tomatoes
- 1/4 cup pine nuts, to serve
- arugula and hummus, to serve (optional)
- Preheat oven to 375 degrees F.
- Combine ground turkey, chopped parsley, salt, and pepper in a mixing bowl. Form tablespoon-size meatballs and place on skillet. Bake 20 minutes. Transfer meatballs to a large plate and set aside.
- Place skillet on stove-top over medium heat. Add balsamic vinegar, honey, water, and fig preserves. Cook until mixture begins to simmer. Add minced garlic, pepper flakes, salt, and pepper. Cook until slightly reduced, about 3-5 minutes. Stir in dried figs.
- Carefully place meatballs into skillet and add tomatoes. Bake another 15-20 minutes, or until meatballs are cooked through.
- Remove from oven and sprinkle with pine nuts.
- Serve with arugula and hummus (optional).