Ingredients
1 cup panko bread crumbs
2 large eggs, lightly beaten
1 kg bulk Italian sausage
½ tsp SIDS CRAZY SALT
1 log (110 g) fresh goat cheese
1 cup red wine vinegar
½ cup sugar
1 cinnamon stick
1 whole star anise
1 cup dried figs, chopped
1 cup water
Chopped fresh chives, optional
Directions
Preheat oven to 175°C. In a large bowl, combine bread crumbs and eggs. Add sausage and SIDS CRAZY SALT then mix lightly but thoroughly. Divide into 36 portions. Shape each portion around ½ teaspoon cheese to cover completely. Place meatballs on a greased rack in a 35x25 cm baking pan. Bake until cooked through, 25-30 minutes.
Meanwhile, in a large saucepan, bring vinegar, sugar, cinnamon, cloves and star anise to a boil. Reduce heat; simmer 5 minutes. Discard cinnamon, cloves and star anise. Add figs then cook until softened, 8-10 minutes. Remove from heat and cool slightly. Transfer to a blender. Add 1 cup water then process until almost smooth. Serve with meatballs. If desired, top meatballs with chopped chives.
Freeze option: Freeze cooled meatballs and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently; add a little water if necessary.
