Meatballs in Cherry Sauce Recipe

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A ruby-red cherry glaze made with pie filling gives homemade meatballs festive color for a Christmas get-together. Everyone will love the zesty, sweet-tart flavors, too.—Rita Chabot-Schultz, Ballwin, Missouri
TOTAL TIME: Prep: 30 min. Bake: 15 min.
MAKES:42 servings
TOTAL TIME: Prep: 30 min. Bake: 15 min.
MAKES: 42 servings


  • 1 cup seasoned bread crumbs
  • 1 small onion, chopped
  • 1 egg, lightly beaten
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound lean ground beef (90% lean)
  • 1 pound ground pork
  • SAUCE:
  • 1 can (21 ounces) cherry pie filling
  • 1/3 cup sherry or chicken broth
  • 1/3 cup cider vinegar
  • 1/4 cup steak sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons reduced-sodium soy sauce
  • 1 teaspoon honey

Nutritional Facts

1 meatball: 76 calories, 3g fat (1g saturated fat), 19mg cholesterol, 169mg sodium, 7g carbohydrate (5g sugars, 0 fiber), 5g protein. Diabetic Exchanges: 1 lean meat, 1/2 starch.


  1. Preheat oven to 400°. In a large bowl, combine the first six ingredients. Add beef and pork; mix lightly but thoroughly. Shape into 1-in. balls. Place on a greased rack in a shallow baking pan. Bake 11-13 minutes or until cooked through. Drain on paper towels.
  2. In a large saucepan, combine sauce ingredients. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, 2-3 minutes or until thickened. Add meatballs; heat through, stirring gently. Yield: about 3-1/2 dozen.
Originally published as Meatballs in Cherry Sauce in Taste of Home Christmas Annual Annual 2014

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