In a large bowl, combine all Meatballs ingredients and mix gently until just combined. Do not overmix.
Roll mixture into 1-inch meatballs.
Place meatballs on a baking sheet lined with parchment paper.
Bake for 20-25 minutes, or until browned and cooked through.
While meatballs are baking, prepare the Sauce. In a saucepan, combine Fresh cherries and Red wine. Bring to a simmer over medium heat and cook until cherries are softened and wine has reduced by half, about 10 minutes.
Strain cherry mixture, reserving the liquid. Return liquid to saucepan.
Add Cherry preserves, Balsamic vinegar, Brown sugar, Dijon mustard, and Red pepper flakes to the saucepan. Bring to a simmer and cook for 10-15 minutes, or until sauce has thickened.
Add baked meatballs to the sauce and stir to coat evenly.
Serve immediately.
Ingredients
6
1/3 lb150 gGround Wagyu beef
1/3 lb150 gItalian sausage-sweet
1/3 lb150 gGround pork
1/4 cup60 mLPanko breadcrumbs
11Egg-large
1 tbsp15 mLParmesan cheese-grated
1 tbsp15 mLShallot-minced
1 tsp5 mLGarlic-minced
1/2 tsp2.5 mLItalian seasoning
1/2 tsp2.5 mLSalt
1/4 tsp1.25 mLBlack pepper-freshly ground
1 cup240 mLFresh cherries-pitted
1/4 cup60 mLRed wine
1/4 cup60 mLCherry preserves
2 tbsp30 mLBalsamic vinegar
1 tbsp15 mLBrown sugar
1 tsp5 mLDijon mustard
1/4 tsp1.25 mLRed pepper flakes
Equipment
Large bowl
Baking sheet
Parchment paper
Saucepan
Strainer
Instructions
Preheat oven to 375°F (190°C).
In a large bowl, combine all Meatballs ingredients and mix gently until just combined. Do not overmix.
Roll mixture into 1-inch meatballs.
Place meatballs on a baking sheet lined with parchment paper.
Bake for 20-25 minutes, or until browned and cooked through.
While meatballs are baking, prepare the Sauce. In a saucepan, combine Fresh cherries and Red wine. Bring to a simmer over medium heat and cook until cherries are softened and wine has reduced by half, about 10 minutes.
Strain cherry mixture, reserving the liquid. Return liquid to saucepan.
Add Cherry preserves, Balsamic vinegar, Brown sugar, Dijon mustard, and Red pepper flakes to the saucepan. Bring to a simmer and cook for 10-15 minutes, or until sauce has thickened.
Add baked meatballs to the sauce and stir to coat evenly.
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