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Ingredients
Meatballs
1 1/2 lbs. lean ground
beef
1/2 lb. bulk pork
sausage
2 eggs, beaten
1/4 cup milk
1/2 cup fine bread
crumbs
1/4 cup finely chopped
onion
1/2 cup minced parsley
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 tablespoon oil
Cherry Sauce
1 17-oz. can or jar of
pitted dark sweet cherries, juice reserved
1 tablespoon cornstarch
2 teaspoons sugar
1/4 teaspoon ground
ginger
1/4 teaspoon ground
cloves
1/4 teaspoon cinnamon
1 tablespoon vinegar
1 tablespoon lemon juice
Directions
Meatballs
Add to a large mixing
bowl beef, sausage, eggs,
milk, bread crumbs, onion, parsley, salt and pepper
and mix until thoroughly blended (Note: Hands work
best for mixing. If you prefer, you can wear
disposal gloves to keep your hands clean.)
Shape meat mixture into 1-inch balls
and place on a plate or baking sheet near stove.
Heat oil over medium-high heat in a large skillet,
then add one-half of the meatballs and cook until
browned on
all sides in oil (about 10 minutes). Transfer cooked
meatballs to a large bowl and cover with aluminum
foil to keep warm. Add remaining meatballs to
skillet and repeat process.
Pour cherries into
blender and puree until smooth. In a large saucepan,
combine cornstarch,
sugar, ginger, cloves, cinnamon and whisk to
combine. Add pureed cherries, vinegar and lemon juice
and whisk again to thoroughly blend. Cook and stir
over low heat for 2-3 minutes, stirring frequently.
Add browned meatballs and heat again for 1-2
minutes, gently stirring meatballs to cover with
sauce.
As appetizers, serve in
a bowl or platter with toothpicks for individual
taking. As a snack or main course, serve alone or
over rice or pasta. |
