Description
This Easy Fig Jam Meatballs recipe combines the sweet richness of fig jam with tangy balsamic vinegar and Dijon mustard to create a deliciously glazed appetizer or main dish. Perfect for parties or a comforting meal, these meatballs are quickly simmered on the stovetop, yielding tender, flavorful bites with a beautiful balance of sweet and savory notes.
Ingredients
Scale
Meatballs
- 1 (28 oz) bag frozen fully cooked meatballs (or homemade)
Sauce
- 1 cup fig jam or fig preserves
- ¼ cup balsamic vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon soy sauce
- ½ teaspoon garlic powder
- Salt and pepper to taste
Garnish (Optional)
- Chopped fresh parsley
Instructions
- Prepare the sauce: In a large saucepan or skillet over medium heat, combine fig jam, balsamic vinegar, Dijon mustard, soy sauce, garlic powder, and a pinch of salt and pepper. Stir until the mixture is smooth and heated through, allowing the flavors to meld together.
- Add the meatballs: Place the frozen meatballs into the pan, stirring gently to ensure they are evenly coated in the fig glaze sauce. This step infuses the meatballs with the sweet and tangy flavor base.
- Simmer the meatballs: Cover the pan and reduce heat to a simmer. Let it cook for 15–20 minutes, stirring occasionally, so the meatballs warm thoroughly and become glazed with the sauce, achieving a rich, sticky coating.
- Serve and garnish: Once heated through, serve the meatballs warm. Optionally, sprinkle with chopped fresh parsley for a pop of color and fresh herbaceous note. These meatballs work great as an appetizer served with toothpicks or as a main dish over rice or mashed potatoes.
Notes
- To make this recipe in a slow cooker, combine all ingredients and cook on low for 4 hours or high for 2 hours.
- For a spicy twist, add a pinch of red pepper flakes or a splash of your favorite hot sauce to the sauce mixture.
- Substitute soy sauce with tamari or coconut aminos for a gluten-free option if desired.
- Homemade meatballs can be used in place of frozen for a fresher taste.
- Garnishing with parsley is optional but adds freshness and color to the dish.
