Belgian meatballs with sour cherries

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Tender Belgian-style meatballs simmered in a warm sour cherry sauce with a gentle sweet-and-sour balance.

Serves: 4 people

Preparation time: 20 min

Ingredients

For the meatballs

• mixed minced meat – 1 1/2 lb
• egg – 1
• breadcrumbs – 1/2 cup
• onion – 1 small, finely grated
• flat-leaf parsley – 2 tbsp, chopped
• ground nutmeg – 1/4 tsp
• salt – to taste
• black pepper – to taste
• butter – 2 tbsp

For the cherry sauce

• jarred sour cherries with juice – 2 cups
• sugar – 1 tbsp
• vanilla pudding powder or cornstarch – 1 tbsp
• cold water – 2 tbsp

Method

1. Mix the minced meat with the egg, breadcrumbs, grated onion, parsley, nutmeg, salt and pepper until everything is evenly combined. Shape into medium meatballs.
2. Melt the butter in a large frying pan and brown the meatballs on all sides over medium heat. Lower the heat and cook them through for 10 to 12 minutes. Remove them from the pan and keep warm.
3. Pour the sour cherries with their juice into a saucepan and add the sugar. Bring gently to a simmer.
4. Stir the pudding powder or cornstarch smooth with the cold water and whisk it into the cherries. Let the sauce bubble briefly until it thickens lightly.
5. Return the meatballs to the cherry sauce and let them warm through for 3 to 4 minutes so the flavors come together.
6. Serve hot with bread, fries, croquettes or mashed potatoes.