Cherry Meatball Recipe

Ground beef: The base of the meatballs, providing rich flavor and protein.

Breadcrumbs: Helps bind the meatballs together and adds texture.

Egg: Acts as a binder to hold the meatball mixture together.

Salt: Enhances the overall flavor of the meatballs.

Black pepper: Adds a hint of spice and depth to the meatballs.

Milk: Moistens the mixture, ensuring tender meatballs.

Cherry preserves: The key ingredient for the sauce, providing sweetness and a fruity flavor.

Ketchup: Adds tanginess and a hint of sweetness to the sauce.

Soy sauce: Brings a savory umami flavor to the sauce.

Apple cider vinegar: Adds acidity to balance the sweetness of the sauce.

To enhance the flavor of the meatballs, consider incorporating finely chopped onions or garlic into the ground beef mixture. This will add a subtle depth of flavor that complements the cherry sauce. Additionally, when forming the meatballs, wet your hands slightly with water to prevent the mixture from sticking to your fingers, allowing for smoother and more uniform shapes.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and absorbs flavors well, making it a suitable alternative for meatballs.

• breadcrumbs - Substitute with crushed crackers: Crushed crackers can provide a similar texture and help bind the meatballs together.

• beaten egg - Substitute with flaxseed meal and water mixture: Mix one tablespoon of flaxseed meal with three tablespoons of water to create a vegan binding agent.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with a bit of umami, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper offers a similar heat and flavor profile but with a slightly different aroma.

• milk - Substitute with almond milk: Almond milk is a non-dairy alternative that can provide moisture without altering the flavor significantly.

• cherry preserves - Substitute with apricot preserves: Apricot preserves offer a similar sweetness and consistency, making them a good alternative for the sauce.

• ketchup - Substitute with tomato paste and honey: Mixing tomato paste with a bit of honey can mimic the sweet and tangy flavor of ketchup.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar taste profile.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar provides a similar acidity and tanginess, suitable for balancing flavors in the sauce.

• Allow the meatballs to cool completely at room temperature. This prevents condensation from forming, which can make them soggy.

• For short-term storage, place the meatballs in an airtight container. Layer them with parchment paper to prevent sticking, and store them in the refrigerator for up to 3 days.

• To freeze, arrange the meatballs in a single layer on a baking sheet and place them in the freezer. Once they are fully frozen, transfer them to a freezer-safe bag or container. This method ensures they don't clump together, making it easier to take out just the amount you need.

• Label the container with the date and contents, so you can keep track of how long they’ve been stored. Frozen meatballs can be kept for up to 3 months.

• When ready to enjoy, thaw the meatballs in the refrigerator overnight. This gradual thawing helps maintain their texture and flavor.

• Reheat the meatballs in a saucepan over medium heat, adding a splash of water or broth to keep them moist. Alternatively, you can reheat them in the oven at 350°F (175°C) until warmed through.

• If you have leftover cherry sauce, store it separately in an airtight container in the refrigerator for up to a week. Reheat gently on the stove or in the microwave before serving with the meatballs.

• For a quick meal, consider freezing the cherry sauce in ice cube trays. Once frozen, transfer the cubes to a freezer bag. This allows you to defrost just the right amount of sauce needed for your serving of meatballs.

• Oven method: Preheat your oven to 350°F (175°C). Place the cherry meatballs in an oven-safe dish, cover with foil to prevent drying out, and heat for about 15-20 minutes. For a little extra flair, drizzle some additional cherry sauce over the top before serving to enhance the flavor.

• Stovetop method: In a saucepan, add a splash of water or beef broth to prevent sticking. Place the meatballs in the pan and cover with a lid. Heat over medium-low, stirring occasionally, until the meatballs are heated through, about 10-15 minutes. This method keeps them juicy and tender.

• Microwave method: Place the meatballs in a microwave-safe dish, cover with a microwave-safe lid or wrap, and heat on medium power for 2-3 minutes. Stir halfway through to ensure even heating. Be cautious not to overheat, as this can make them tough.

• Slow cooker method: For a leisurely reheat, place the meatballs in a slow cooker with a bit of extra cherry sauce or beef broth. Set to low and let them warm for about 1-2 hours. This method is perfect for keeping them warm for a gathering or party.

• Air fryer method: Preheat your air fryer to 350°F (175°C). Place the meatballs in the basket in a single layer and heat for 5-7 minutes. This method gives them a slight crispiness on the outside while keeping the inside moist.

• Oven: Used to bake the meatballs at a consistent temperature of 375°F (190°C) to ensure they are cooked through.

• Mixing bowl: A large bowl to combine the ground beef, breadcrumbs, beaten egg, salt, black pepper, and milk thoroughly.

• Baking sheet: A flat sheet to place the formed meatballs on, allowing them to bake evenly in the oven.

• Saucepan: Used to heat and combine the cherry preserves, ketchup, soy sauce, and apple cider vinegar into a smooth sauce.

• Measuring cups: Essential for accurately measuring ingredients like breadcrumbs, milk, cherry preserves, and ketchup.

• Measuring spoons: Used to measure smaller quantities of ingredients such as salt, black pepper, soy sauce, and apple cider vinegar.

• Whisk: Useful for beating the egg before adding it to the meatball mixture.

• Spatula: Handy for stirring the cherry sauce as it heats to ensure it becomes smooth.

• Spoon: Used for forming the meatball mixture into evenly sized balls.

• Oven mitts: Protect your hands when placing the baking sheet in the oven and removing it once the meatballs are cooked.

Prepare ingredients ahead: Measure and mix breadcrumbs, salt, and black pepper in advance to streamline the process.

Batch meatball formation: Use a small ice cream scoop to quickly form uniform meatballs.

Preheat the oven: Start preheating the oven while mixing the meatball ingredients to save time.

Simultaneous cooking: Prepare the cherry sauce while the meatballs are baking.

Use parchment paper: Line the baking sheet with parchment paper for easy cleanup and to prevent sticking.