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 Tips::
01 -
- Uses mostly pantry ingredients so you can shop your fridge
- One pan for the glaze and no—fuss oven baking means easy cleanup
- Cherries and balsamic vinegar make a deeply flavorful sauce without needing expert skills
- Doubles perfectly for parties or meal prep
02 -
- High in protein and packed with flavor
- Adaptable for gluten—free and lighter meal needs
- Sauce can be made in advance or frozen for later
03 -
- Always taste glaze before tossing with the meatballs. Vinegar and cherry sweetness can vary
- Let cooked meatballs rest a couple minutes before adding to the glaze so they stay juicy
- Aged balsamic really takes the glaze flavor up a notch so use the best you can
- If you have kids get them involved in rolling the meatballs it is a fun hands—on step