Best Meatballs In Cherry Sauce Appetizers Recipes
SAUCY CHERRY MEATBALLS
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.
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield about 4 dozen.
Number Of Ingredients 15
Steps:
- 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. , Line a 15x10x1-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., 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.
Nutrition Facts :
MEATBALLS IN CHERRY SAUCE APPETIZERS
Make and share this Meatballs in Cherry Sauce Appetizers recipe from Food.com.
Provided by Olha7397
Categories Pork
Time 45m
Yield 3 doz
Number Of Ingredients 19
Steps:
- FOR THE MEATBALLS: Prepare sauce and set aside.
- Mix meat ingredients well and shape into 3 dozen small balls. Brown slowly in skillet without added fat. Drain well, add to sauce and simmer gently about 10 minutes. Serve hot with cocktail picks.
- FOR THE CHERRY SAUCE: Drain cherries from a 1 pound can or from a 1 pound jar and put syrup in large saucepan. Add remaining ingredients and mix well. Cut cherries in half and add to mixture. Cook, stirring, until clear and slightly thickened.
- Woman's Day.
Nutrition Facts : Calories 618.2, Fat 34.6, SaturatedFat 12.8, Cholesterol 180.8, Sodium 1448.4, Carbohydrate 45.9, Fiber 3.1, Sugar 32.6, Protein 31.4
MEATBALLS IN CHERRY SAUCE
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
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield about 3-1/2 dozen.
Number Of Ingredients 16
Steps:
- 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., 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.
Nutrition Facts : Calories 76 calories, Fat 3g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 169mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
MEATBALLS IN SOUR CHERRY SAUCE (KABAB KARAZ)
The writer Anissa Helou put this bright and tart Syrian dish on the cover of her cookbook "Feast: Food of the Islamic World," which gathers recipes from across the Muslim diaspora. "If there is a dish that symbolizes the cooking of Aleppo, this has to be it," she writes inside; the recipe is adapted from Maria Gaspard-Samra, a chef who taught cooking classes in Aleppo. These small lamb meatballs are browned - take care not to overcook them - and then simmered in a pool of pitted sour cherries, raw cane sugar and pomegranate molasses. Then they are piled on a bed of pita bread triangles drizzled with butter and dusted with chopped parsley and toasted pine nuts. If you can't find fresh or frozen sour cherries, use dried, which you can rehydrate by soaking overnight in water.
Provided by The New York Times
Categories dinner, meatballs, main course
Time 45m
Yield 3 to 4 servings
Number Of Ingredients 11
Steps:
- Make the meatballs: Mix the lamb, salt and spice mixture (or allspice) and shape into small balls, the size of large marbles. Melt the butter in a large skillet over medium heat and sauté the meatballs just until lightly browned. Remove from pan with a slotted spoon and set aside.
- Put the cherries, sugar and pomegranate molasses in a pot large enough to eventually hold the meatballs and bring to a bubble over medium heat. Reduce the heat to medium-low and, stirring occasionally, simmer for 15 to 25 minutes, or until the sauce has thickened. Add the meatballs and simmer for another 15 minutes, until tender.
- Assemble the dish: Arrange the pita bread triangles all over a serving platter, coarse side up, making sure the pointed ends are nicely arranged on the outside. Drizzle the melted butter all over the bread. Spoon the meat and sauce over the bread. Sprinkle the chopped parsley all over, then the toasted pine nuts. Serve immediately.
Nutrition Facts : @context http, Calories 689, UnsaturatedFat 22 grams, Carbohydrate 56 grams, Fat 43 grams, Fiber 7 grams, Protein 26 grams, SaturatedFat 16 grams, Sodium 642 milligrams, Sugar 29 grams, TransFat 0 grams
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