Ingredients
1 cup panko bread crumbs2 large eggs, lightly beaten2 pounds bulk Italian sausage1 log (4 ounces) fresh goat cheese1 cup red wine vinegar1/2 cup sugar1 cinnamon stick (3 inches)4 whole cloves1 whole star anise1 cup dried figs, chopped1 cup waterChopped fresh chives, optional
Preparation
Preheat oven to 350°. In a large bowl, combine bread crumbs and eggs. Add sausage; mix lightly but thoroughly. Divide into 36 portions. Shape each portion around 1/2 teaspoon cheese to cover completely. Place meatballs on a greased rack in a 15x10x1-in. 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; cook until softened, 8-10 minutes. Remove from heat; cool slightly. Transfer to a blender. Add 1 cup water; process until almost smooth. Serve with meatballs. If desired, top meatballs with chopped chives.
