Megan Mitchell
Portland, OR

Chicken Meatballs:
2 pounds Foster Farms ground chicken
1/2 cup fresh sage
1/2 cup fresh basil
1 Tbls soy sauce
1 Tbls ketchup
1 tsp orange zest
1 tsp cinnamon
1 cup whole wheat bread crumbs
2 eggs, beaten
2 Tbls garlic, chopped
1/2 Tbls salt
1 Tbls black pepper
1 tsp paprika
1 tsp ground sage
1 tsp red pepper flake
1/2 cup olive oil
8 sandwich rolls or baguette slices
2 cups arugula

Fig Chutney:
2 cups red wine vinegar
1/2 cup light brown sugar
1 onion, chopped
2 Tbls fresh ginger, chopped
1 tsp yellow mustard seeds
1 tsp lemon zest
3/4 tsp salt
1/4 tsp ground allspice
1/4 tsp ground cloves
1 1/4 pounds figs, stems removed and cut in half (use dried figs if fresh not available)

Sage Aioli:
1/2 cup mayonnaise
2 cloves garlic, finely chopped
1 Tbls chopped sage
1 tsp fresh lemon juice
1 tsp salt
1 tsp black pepper

Prepare fig chutney by combining in large saucepan red wine vinegar, brown sugar, onion, ginger, mustard seeds, lemon zest, salt, allspice and cloves.  Bring to a boil over high heat; reduce heat to low and simmer until mixture is thickened and reduced by about two thirds, about 15 minutes.  Add figs and cook gently until figs are very soft and beginning to fall apart, about 15 - 20 minutes more.  Remove from heat and set aside.

Preheat oven to 350 F.  In large bowl, combine ground chicken, sage, basil, soy sauce, ketchup, orange zest, cinnamon, bread crumbs, eggs and garlic.   Form mixture into meatballs and place on baking sheet lined with parchment paper.  Drizzle meatballs with olive oil and place in hot oven.  Bake 35 – 40 minutes until chicken is cooked through.

While meatballs are baking, prepare Sage Aioli by combining in small bowl, mayonnaise, garlic, sage, lemon juice, salt and pepper.  Stir well to combine.

To assemble sandwich, spread rolls or bread with sage aioli.  Add three meatballs to each sandwich; top with arugula and fig chutney.