What’s Cooking In SG’s Kitchen? Ryker Suicide’s Prosciutto Wrapped Figs & Spicy Cocktail Meatballs
Jan 2012 03

What’s Cooking In SG’s Kitchen? Ryker Suicide’s Prosciutto Wrapped Figs & Spicy Cocktail Meatballs

Posted In All Things SG,Blog,Food & Drink

by Ryker Suicide


I’m making these meatballs for a holiday party. I’m not making the figs this year, unfortunately, because they are expensive to make and I’m broke. But they are incredible! – Ryker Suicide

Prosciutto Wrapped Figs

Ingredients:

  • Figs (dried work as well!)
  • Cream cheese (go with regular cream cheese, low fat just isn’t as indulgent!)
  • Fresh Basil
  • Balsamic vinegar
  • Sugar (as needed)
  • Almond slivers
  • Prosciutto (ab 8 oz will be good for 12-16 figs, depending on size).

Directions:

1. First make your balsamic reduction. For those of you unfamiliar with this delicious sauce recipe, it’s super easy! Simply pour desired amount of vinegar into pan (about a cup will do for, say, 16 figs since this is basically just a drizzle/garnish) and heat over high heat. Whisk vinegar constantly to prevent vinegar from burning until it starts to reduce, thicken, and glaze. Add sugar to taste. I usually like to add a TINY bit of sugar to this recipe just to sweeten it a bit, but keep in mind the figs are sweet on their own so you shouldn’t need too much.

2. Slice your figs in half length-wise and split open slightly. Stuff with cream cheese (I usually stir up the cream cheese and whip it a bit to get it softer. You can also add a bit of mascarpone if you are feeling fancy!). Add a fresh basil leaf (sizeable to fig, I usually end up using about a half of a basil leaf since they can be rather large) and then an almond sliver. Wrap fig in a thin slice of prosciutto.

3. Drizzle in balsamic reduction. Repeat for rest of figs.

4. Broil until just crisp on the outside (maybe 5 minutes? depending on your broiler). Keep an eye on them because you don’t want to burn the prosciutto.

***

Spicy Cocktail Meatballs

Ingredients for the meatballs:

  • 1 pound ground turkey (or beef for a more traditional meatball)
  • 1 pound ground pork
  • 1 cup plain bread crumbs
  • 1/2 cup milk
  • 1/2 cup finely chopped onion
  • 2 eggs
  • 2-3 chipotle pepper in adobo sauce, finely chopped (obviously, the more you use the spicier they will turn out to be – I usually use around 3-4)
  • 2 tablespoons adobo sauce (from can of chipotle peppers in adobo)
  • 1 1/2 teaspoons salt
  • 1 tablespoon canola oil

Ingredients for the sauce:

  • 2 tablespoons canola oil
  • 1 cup finely chopped onion
  • 3 teaspoons crushed red pepper flakes
  • 2 cups ketchup
  • 1/4 cup brown sugar
  • 3 tablespoons red wine vinegar
  • 1-2 TBS adobe sauce (optional for those who like an extra kick)
  • Directions for the meatballs:

    In a large bowl, mix together all the ingredients, except the canola oil. Shape heaping teaspoons of the mixture into 1-inch balls. In a Dutch oven (or heavy, heavy pan), heat a tablespoon of oil over medium-high heat. Working in batches, wiping pan in between, sauté the meatballs, turning frequently for even browning, until cooked through, about 4 to 5 minutes. (For those who prefer a lower fat option, meatballs also can be baked on 350 for about 25-30 minutes.) Place on a paper towel-lined plate.

    Directions for the sauce:

    Heat oil in the same Dutch oven over medium-high heat. Add the onions and sauté until golden brown, about 8 minutes. Add the crushed red pepper and cook 1 minute. Stir in the remaining ingredients and reduce heat to low.

    Add the browned meatballs to the Dutch oven and toss gently to coat with sauce.

    Related Posts:

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    What’s Cooking In SG’s Kitchen? Ryker Suicide’s Pumpkin Lasagna
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