Save to Pinterest Juicy mini meatballs made from budget-friendly ground beef, baked and tossed in a tangy, sweet cherry glaze. Perfect as a crowd-pleasing appetizer for parties or potlucks.
I first served these mini meatballs at a family gathering and they disappeared in minutes, everyone loved the perfect balance of savory and sweet flavors.
Ingredients
- For the Meatballs: 500 g (1 lb) ground beef, 1/2 cup breadcrumbs, 1 large egg, 1/4 cup milk, 1/4 cup finely chopped onion, 2 cloves garlic minced, 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp dried oregano
- For the Cherry Glaze: 1 cup cherry preserves or cherry jam, 1/4 cup ketchup, 2 tbsp soy sauce, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1/4 tsp crushed red pepper flakes (optional for heat)
Instructions
- Preheat Oven:
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper or foil.
- Mix Meatballs:
- In a large bowl combine ground beef breadcrumbs egg milk onion garlic salt pepper and oregano. Mix until just combined do not overwork.
- Shape Meatballs:
- With damp hands shape the mixture into 24 small meatballs (about 1 heaping tablespoon each) and place them on the prepared baking sheet.
- Bake:
- Bake for 18 20 minutes or until meatballs are browned and cooked through.
- Prepare Glaze:
- In a saucepan over medium heat combine cherry preserves ketchup soy sauce vinegar Dijon mustard and red pepper flakes. Stir and bring to a simmer. Cook for 3 4 minutes until smooth and slightly thickened.
- Toss Meatballs:
- Transfer baked meatballs to a large bowl. Pour the hot cherry glaze over and toss gently to coat.
- Serve:
- Serve warm with cocktail picks if desired.
Save to Pinterest This recipe always brings my family together, creating warm memories around the table.
Additional Tips
Adding a pinch of ground ginger to the glaze enhances the flavor complexity.
Required Tools
Large mixing bowl Baking sheet Parchment paper or foil Saucepan Mixing spoon Measuring cups and spoons
Allergen Information
Contains Eggs Wheat (breadcrumbs) Soy (soy sauce). Double-check store-bought preserves or ketchup for possible allergens such as nuts or gluten.
Save to Pinterest These meatballs are perfect for any occasion and easy to prepare ahead of time for parties.
Recipe FAQs
- → What type of meat is best for tender meatballs?
Ground beef with a small fat content (around 15%) yields juicy, tender meatballs while maintaining shape when baked.
- → How can I make the cherry glaze thicker?
Simmer the glaze a few extra minutes, stirring frequently, until the mixture reaches your desired thickness.
- → Can I use a different fruit preserve instead of cherry?
Yes, grape or raspberry preserves work well as alternatives for a similar sweet and tangy glaze.
- → What oven temperature is ideal to bake these meatballs evenly?
Baking at 200°C (400°F) ensures the meatballs cook through with a nicely browned exterior.
- → Are there any seasoning alternatives to oregano in the meatballs?
Thyme or basil can be used instead of oregano to vary the herbal notes in the meatballs.