1 lb ground pork
½ cup dried cranberries, minced
¼ cup panko bread crumbs
1 tsp grated fresh ginger
2 garlic cloves, minced
salt and freshly ground black pepper, to taste
1 large egg, lightly beaten
2 Tbsp canola oil
½ cup water
¼ cup hoisin sauce
¼ cup ketchup
1 Tbsp brown sugar
2 Tbsp soy sauce
2 Tbsp Sriracha hot sauce
1 cup Balsamic Cranberry Fig Compote
Combine first 8 ingredients in a large bowl. Roll into 36 golf-ball-size meatballs. Place on a parchment-lined baking sheet. Heat oil in a Dutch oven over medium-high heat. Working in batches to avoid overcrowding, cook meatballs 5 minutes, turning to brown on all sides. Remove meatballs from pan; pour off excess fat. Return pan to medium- high heat. Add compote and remaining ingredients, stirring to combine; bring to a simmer. Add meatballs, stirring gently to coat with sauce. Cover, reduce heat to low and cook 30 minutes or until meatballs are done, stirring occasionally. Serve with toothpicks and sauce on the side.