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Saucy Cherry Meatballs Recipe
Saucy Cherry Meatballs Recipe photo by Taste of Home

Saucy Cherry Meatballs Recipe

Publisher Photo
Water chestnuts lend a crunch to these moist ground beef and pork sausage meatballs. The baked bites are glazed with a sweet sauce made with cherry pie filling. "They're perfect for potlucks or parties," notes Marina Castle-Henry of Burbank, California.
TOTAL TIME: Prep: 10 min. Cook: 25 min.
MAKES:16 servings
TOTAL TIME: Prep: 10 min. Cook: 25 min.
MAKES: 16 servings

Ingredients

  • 1/2 cup milk
  • 1 tablespoon soy sauce
  • 7 slices bread, crusts removed and cut into 1/2-inch cubes
  • 1 teaspoon garlic salt
  • 1/4 teaspoon onion powder
  • 1/2 pound ground beef
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    With Johnsonville Italian Sausage.

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  • 1/2 pound bulk pork sausage
  • 1 can (8 ounces) water chestnuts, drained and chopped
  • CHERRY SAUCE:
  • 1 can (21 ounces) cherry pie filling
  • 1/3 cup apple juice
  • 1/4 cup cider vinegar
  • 1/4 cup steak sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons soy sauce

Directions

  1. In a bowl, combine the milk, soy sauce, bread cubes, garlic salt and onion powder. Crumble beef and sausage over mixture and mix well. Stir in water chestnuts. Shape into 1-in. balls.
  2. Line a 15-in. x 10-in. x 1-in. baking pan with foil; place meatballs in pan. Broil 4-6 in. from the heat for 10 minutes or until a thermometer reads 160°; drain.
  3. In a large skillet, combine the sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until thickened. Add meatballs; cook and stir until heated through. Yield: about 4 dozen.
Originally published as Saucy Cherry Meatballs in Taste of Home April/May 2004, p60

Reviews for Saucy Cherry Meatballs

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   (2)
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MY REVIEW
Reviewed Mar. 19, 2014

Simply didn't care for it. A little too tangy and strong.

MY REVIEW
Reviewed Nov. 23, 2009

This is one of the best meatball recipes I have ever eaten. I like to make my meatballs not use the packaged, frozen tastless ones in the grocery stores. The cherry sauce is the winner here. I baked the balls on a rack instead of messy broiling. I am looking forward to making these for a Christmas Eve cocktail party. I clipped this recipe out of the April/May 2004 edition of Taste of Home and was happy to see it still listed for additional prints. Thanks.

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