Save 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 has quickly become a favorite at family gatherings thanks to its easy prep and delicious flavor.
Ingredients
- For the Meatballs
- 500 g (1 lb) ground beef:
- 1/2 cup breadcrumbs:
- 1 large egg:
- 1/4 cup milk:
- 1/4 cup finely chopped onion:
- 2 cloves garlic, minced:
- 1/2 tsp salt:
- 1/2 tsp black pepper:
- 1/2 tsp dried oregano:
- For the Cherry Glaze
- 1 cup cherry preserves or cherry jam:
- 1/4 cup ketchup:
- 2 tbsp soy sauce:
- 1 tbsp apple cider vinegar:
- 1 tsp Dijon mustard:
- 1/4 tsp crushed red pepper flakes (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 Meatballs:
- 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.
- Toss 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 These meatballs bring back warm memories of holidays where everyone gathered around the table sharing stories and laughter.
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 Enjoy this easy, flavorful appetizer perfect for any occasion and sure to impress your guests.
Recipe FAQ
- → What type of meat is best for these meatballs?
Ground beef provides a rich flavor and tender texture, but ground turkey can be used for a lighter option.
- → How do you make the cherry glaze?
The glaze is made by simmering cherry preserves with ketchup, soy sauce, apple cider vinegar, Dijon mustard, and optional red pepper flakes until smooth and slightly thickened.
- → Can these meatballs be baked instead of fried?
Yes, baking helps the meatballs cook evenly and reduces fat while maintaining juiciness and flavor.
- → Are there any common allergens in the ingredients?
These meatballs contain eggs, wheat from breadcrumbs, and soy in the sauce; always check labels if using store-bought preserves or ketchup.
- → What are good serving suggestions?
Serve warm with cocktail picks for parties or potlucks; they pair well with light red wines like Pinot Noir.