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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."

Rate/Review | Read Reviews (2)

What to Drink?
	Merlot

Prep Time:
10 Min

Cook Time:
25 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

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

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.
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.