MEATBALLS MY WAY ENJOY DAN:

                               MEATBALLS MY WAY by CHEF DAN:

Makes 36 meatballs

INGREDIENTS:

1-pound ground beef

1-pound ground pork

1/2-cup dried craisins, minced

1/4-cup panko

1-1/2-teaspoons Worcestershire sauce

1-thumb-size fresh ginger, peeled & grated

2-garlic cloves, minced

1-egg, lightly beaten

Salt & pepper to taste

2-tablespoons vegetable oil

1/2-cup water

1/4-cup EACH hoisin sauce, ketchup & mirin

2-tablespoons EACH soy sauce & Siracha hot sauce

1-cup Balsamic Cranberry Fig Compote (recipe to follow)

DIRECTIONS:

1.    Combine first 9 ingredients in a large bowl.

2.    Roll into golf-ball size meatballs.

3.    Place on a prepared baking sheet.

4.    Heat oil in a Dutch oven over medium, high heat.

5.    Working in batches, cook meatballs for 5 minutes.

6.    Turning to brown all sides.

7.    Remove meatballs from pan; pour off excess fat.

8.    Return pan to medium-high.

9.    Add compote & remaining ingredients, stir to combine.

10  Bring to a simmer.

11  Add meat balls, stirring to coat with sauce.

12  Cover reduce heat to low heat & cook for 30 minutes.

13  Stirring occasionally.

14  Serve with toothpicks & sauce on the side.

COMPOTE:

1.    1 -(12 Oz) bag cranberries.

2.    1-1/2-cups ruby Port

3.    3/4-cup orange juice

4.    2/3-cup sugar

5.    2-tablespoons balsamic vinegar

6.    16-dried black Mission figs quartered lengthwise.

7.    1-tablespoon grated orange peel

DIRECTIONS:

1.    Combine all ingredients in a heavy skillet.

2.    Cook over medium heat until cranberries are soft & figs are plump.

3.    Stirring frequently for about 15 minutes,

ENJOY DAN:                                     STAY STRONG AND BEAT CANCER.