Save It Juicy mini meatballs made from budget-friendly ground beef, baked and tossed in a tangy, sweet cherry glaze. Perfect as a crowd-pleasing appetizer for parties or potlucks.
This recipe combines the ease of a simple meatball with a flavorful cherry glaze, making it a go to for get togethers and quick snacks.
Ingredients
- Ground beef: 500 g (1 lb)
- Breadcrumbs: 1/2 cup
- Egg: 1 large
- Milk: 1/4 cup
- Onion: 1/4 cup finely chopped
- Garlic: 2 cloves minced
- Salt: 1/2 tsp
- Black pepper: 1/2 tsp
- Dried oregano: 1/2 tsp
- Cherry preserves or cherry jam: 1 cup
- Ketchup: 1/4 cup
- Soy sauce: 2 tbsp
- Apple cider vinegar: 1 tbsp
- Dijon mustard: 1 tsp
- Crushed red pepper flakes: 1/4 tsp optional for heat
Instructions
- Preheat oven:
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper or foil.
- Mix meatball ingredients:
- In a large bowl, combine ground beef breadcrumbs egg milk onion garlic salt pepper and oregano. Mix until just combined do not overwork.
- Shape meatballs:
- With damp hands shape the mixture into 24 small meatballs about 1 heaping tablespoon each and place them on the prepared baking sheet.
- Bake:
- Bake for 18 20 minutes or until meatballs are browned and cooked through.
- Prepare glaze:
- While meatballs bake prepare the glaze In a saucepan over medium heat combine cherry preserves ketchup soy sauce vinegar Dijon mustard and red pepper flakes. Stir and bring to a simmer Cook for 3 4 minutes until smooth and slightly thickened.
- Coat meatballs:
- Transfer baked meatballs to a large bowl. Pour the hot cherry glaze over and toss gently to coat.
- Serve:
- Serve warm with cocktail picks if desired.
Save It My family loves gathering around the table for these meatballs especially when served with a chilled glass of Pinot Noir during weekend parties.
Notes
Substitute cherry preserves with grape jelly for a different twist. For a lighter version use ground turkey instead of beef. Add a pinch of ground ginger to the glaze for extra flavor. Pairs well with a light red wine such as Pinot Noir.
Required Tools
Large mixing bowl Baking sheet Parchment paper or foil Saucepan Mixing spoon Measuring cups and spoons
Allergen Information
Contains Eggs Wheat (breadcrumbs) Soy (soy sauce) If using store bought cherry preserves or ketchup double check for possible allergens such as nuts or gluten.
Save It Enjoy making these meatballs your own by experimenting with spices and serving styles for every occasion.
Recipe FAQs
- → How do I prevent meatballs from drying out?
Use a combination of milk and egg in the mixture to retain moisture. Avoid overmixing the ingredients and bake just until cooked through.
- → Can I use a different glaze for these meatballs?
Yes, grape jelly can replace cherry preserves for a different fruity twist. Adjust spices if needed to balance sweetness and tang.
- → What sides pair well with these meatballs?
Light salads, crusty bread, or simple roasted vegetables complement the rich and tangy flavors nicely.
- → Is it possible to make these meatballs without beef?
Ground turkey or chicken can be used as a leaner alternative, though cooking times and moisture levels may vary.
- → How spicy are the meatballs with the glaze?
The glaze includes optional crushed red pepper flakes for mild heat, which can be adjusted or omitted based on preference.