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Saucy Cherry Meatballs

This recipe creates savory-sweet cherry meatballs, combining ground beef and pork sausage with a unique, tangy cherry sauce. Perfect as a crowd-pleasing appetizer or a versatile main course, these meatballs offer a delightful blend of rich meatiness and vibrant fruit flavors, making for a memorable dish.
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Total Time 35 minutes
Course lunch/dinner
Cuisine eastern europe
Servings 16 people
Calories 2879.7 kcal

Equipment

  • 1 Large Mixing Bowl
  • 1 Baking Sheet With a rack for even cooking
  • 1 Large Saucepan or Dutch Oven
  • 1 Whisk
  • 1 Meat Scoop or Cookie Scoop For uniform meatballs

Ingredients
  

Main

  • 1/2 cup milk
  • 1 tablespoon soy sauce
  • 7 slices bread crust removed and cut into 1/2-inch cubes
  • 1 teaspoon garlic salt
  • 1/4 teaspoon onion powder
  • 1/2 pound lean ground beef
  • 1/2 pound bulk pork sausage
  • 1 8 ounce can water chestnuts, drained and chopped
  • CHERRY SAUCE:
  • 1 21 ounce can cherry pie filling
  • 1/3 cup apple juice
  • 1/4 cup cider vinegar
  • 1/4 cup steak sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons soy sauce

Instructions
 

  • Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a rack.
  • In a large bowl, combine the milk and 1 tablespoon soy sauce; add the bread cubes and let soak for 5-10 minutes.
  • Add garlic salt, onion powder, lean ground beef, bulk pork sausage, and chopped water chestnuts to the soaked bread.
  • Gently mix the ingredients until just combined, being careful not to overmix, then form the mixture into 1-inch meatballs.
  • Place the formed meatballs on the prepared baking sheet and bake for 15-20 minutes, or until browned and cooked through.
  • While the meatballs bake, prepare the cherry sauce: In a large saucepan, combine cherry pie filling, apple juice, cider vinegar, steak sauce, brown sugar, and 2 tablespoons soy sauce.
  • Bring the sauce mixture to a simmer over medium heat, stirring occasionally, and cook for 5-7 minutes, allowing it to thicken slightly.
  • Carefully add the cooked meatballs to the simmering cherry sauce, ensuring they are well coated.
  • Reduce heat to low, cover, and let the meatballs simmer in the sauce for at least 10 minutes to allow the flavors to meld.
  • Serve hot as an appetizer with toothpicks, or as a main course over rice or noodles.

Notes

1. For the meatballs, avoid overmixing the ground meats and bread mixture; overworking the protein will result in tough meatballs. Mix just until combined. 2. Pre-baking or pan-frying the meatballs before adding them to the sauce is crucial for developing a flavorful crust and holding their shape. 3. The cherry sauce has a unique sweet and tangy profile. Taste and adjust the brown sugar and cider vinegar to your preference, aiming for a harmonious balance. A pinch of red pepper flakes could add a subtle background heat. 4. Water chestnuts provide a delightful crunch; ensure they are finely chopped to distribute evenly without overwhelming the texture.