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Saucy Cherry Meatballs

By: Marina Castle-Henry  
"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."

Rating: This weblink has been rated 2 times with an average star rating of 4.5 Read Reviews (2)

Rate/Review | 87 people have saved this

What to Drink?

Wine Merlot
Prep Time:
10 Min
Cook Time:
25 Min
Ready In:
35 Min

Servings  (Help)

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Original Recipe Yield 16 servings
 

Ingredients

  • 1/2 cup milk
  • 1 tablespoon soy sauce
  • 7 slices bread, crust removed and cut into 1/2-inch cubes
  • 1 teaspoon garlic salt
  • 1/4 teaspoon onion powder
  • 1/2 pound lean ground beef
  • 1/2 pound bulk pork sausage
  • 1 (8 ounce) can water chestnuts, drained and chopped
  • CHERRY SAUCE:
  • 1 (21 ounce) can 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. 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 meat is no longer pink; drain.
  2. 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.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 17, 2008 by ISABEL 
MEATBALLS WERE DELICIOUS AND MOIST. I DOUBLED THE RECIPE WITH NO PROBLEM...GREAT FOR PARTIES... MORE

 
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