This appealing appetizer combines our fresh Basil Pesto and vibrant green peas for a spread that’s as delicious as it is beautiful. And with crispy prosciutto, on top of a crostini? Buon appetito.
Ingredients
1 tablespoon unsalted butter
1 medium shallot, peeled & finely diced (about 3 tablespoons)
½ teaspoon kosher salt, divided
one 8.5 oz jar fig jam
2 tablespoon honey
3 tablespoons balsamic vinegar
1 tablespoon Armanino Creamy Garlic Sauce
¼ cup beef stock, low sodium
2 fresh thyme sprigs
ground black pepper
1lb Armanino ½ oz Gourmet Beef Meatballs (about 32 meatballs)
Directions
Melt the butter in a 10-12” skillet over medium heat.
Add shallots and ¼ teaspoon of the salt and sauté until soft and translucent, about 3-4 minutes.
Stir in the fig jam, honey, balsamic vinegar, creamy garlic sauce, beef stock, thyme sprigs and remaining ¼ teaspoon salt.
Bring to a boil and stir until the mixture is well combined.
Add the meatballs and a few grinds of black pepper and stir gently stir to coat.
Reduce the heat to low and simmer uncovered, stirring occasionally, until the liquid is thick and reduced by half, about 15 minutes. Remove thyme sprigs and discard.
Serve warm. Can be made ahead and refrigerated. Gently reheat, adding a bit more stock if needed to thin.
Chef’s Tips
Keep the meatballs warm throughout the party in a crockpot on low heat. If the glaze becomes too thick, thin with some additional beef stock.
Serve with toothpicks or place a basket of soft rolls alongside for guests to make mini sandwiches.
