Cherry-Coded Balsamic Glazed Meatballs (Printable Version)
Tender meatballs tossed in a sweet, tangy cherry-balsamic glaze for a delightful appetizer or main dish.
# The Ingredients You'll Need:
→ Meatballs
01 -
1 pound ground beef or a combination of beef and pork
02 -
1 small onion, finely chopped
03 -
2 garlic cloves, minced
04 -
1/2 cup breadcrumbs
05 -
1 large egg
06 -
2 tablespoons milk
07 -
1 tablespoon fresh parsley, chopped
08 -
1 teaspoon salt
09 -
1/2 teaspoon ground black pepper
→ Cherry-Balsamic Glaze
10 -
1 1/2 cups pitted cherries, fresh or frozen
11 -
1/3 cup balsamic vinegar
12 -
1/4 cup brown sugar
13 -
2 tablespoons honey
14 -
1 tablespoon soy sauce
15 -
1/2 teaspoon chili flakes, optional
16 -
1 teaspoon cornstarch mixed with 1 tablespoon cold water
# Step-by-Step Instructions:
01 -
Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 -
In a large bowl, mix ground meat, onion, garlic, breadcrumbs, egg, milk, parsley, salt, and pepper until just combined. Avoid overworking the mixture.
03 -
Form the mixture into 20 to 24 small meatballs and arrange them on the prepared baking sheet.
04 -
Bake meatballs for 18 to 20 minutes, or until browned and fully cooked through.
05 -
While meatballs bake, combine cherries, balsamic vinegar, brown sugar, honey, soy sauce, and chili flakes in a saucepan over medium heat. Simmer for 8 to 10 minutes, stirring occasionally, until cherries are softened.
06 -
Mash softened cherries in the saucepan for a chunky consistency, or use a blender for a smooth sauce.
07 -
Add cornstarch slurry to the saucepan and simmer for 2 to 3 minutes, stirring, until the glaze thickens.
08 -
Add baked meatballs to the pan with the glaze. Toss to coat evenly, and simmer for 2 to 3 minutes to absorb flavors.
09 -
Serve meatballs hot, garnished with additional parsley if desired.
# Additional Notes:
01 -
For a gluten-free version, use gluten-free breadcrumbs and tamari instead of soy sauce.
02 -
Substitute ground turkey or chicken for a lighter meatball option.
03 -
Pairs well with mashed potatoes, rice, or served as an appetizer.
04 -
Balance the glaze with light red wine, such as Pinot Noir.