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Main Dish ~ Main Dish - Meat ~ Recipe

Meatballs in Cherry Sauce – a Ground Veal Recipe

by
Patty
-
July 20, 2022

I received a package of veal from Adriana’s Best Recipes and veal.org You can visit vealdiscoverdelicious on instagram. I have to admit that I had never used ground veal before. Veal cutlets – yes. Chops, uh-huh. But ground. Honestly never thought it existed. Probably should have but it is now on my radar. This ground veal recipe is a result of my education in all things new in the world of veal.

plated veal piccata

I shared my recipe for Classic Veal Piccata using the cutlets I received and today I have a recipe that is from my imagination.

Cherry Meatballs – a Ground Veal Recipe

Serves 3 – 4

  • 1 lb ground veal (or lamb or beef)
  • 1 tsp salt
  • 2 tsp grated gingerroot
  • 1 garlic clove, minced
  • 1 egg
  • 1/2 cup plain bread crumbs
  • 1 TBS canola oil

For the Cherry Sauce

  • 1 cup cherries either frozen or fresh
  • 1/2 cup apple juice
  • 1/4 cup white wine
  • 1 TBS unsalted butter

For the Carrots

  • 1 bunch rainbow carrots
  • drizzle of olive oil
  • salt and pepper

Make the Meatballs:

  • Preheat the oven to 350
make ground veal recipe
  • In a large bowl gently mix together the ground meat, ginger, garlic, breadcrumbs, salt and egg.
  • Using a small cookie baller or a TBS at a time form the meatballs.
cook veal meatballs
  • Heat a fry pan over medium heat. Add the oil
  • Fry the meatballs on each side for two minutes. Do a few at a time and do not crowd the pan. Remove the ones that have been cooked to a plate.
  • When all of the meatballs have been fried return them all to the pan and finish cooking in the preheated oven for 7 – 10 minutes.
  • When the meatballs are done add them to the cherry sauce to coat.

Make the Cherry Sauce

  • add the apple juice and white wine to a small saucepan over med heat and reduce by half.
  • stir in the cherries and cook until soft.
  • Remove from the heat and add the unsalted butter. Stir until it dissolves.
  • Taste and adjust seasonings.
  • Add the meatballs and coat with the sauce.

To Make the Carrots:

  • clean and cut the carrots into slices
  • place in a baking pan
  • drizzle with olive oil and sprinkle with salt
  • bake in the preheated oven for 15 – 20 minutes

How Were the Meatballs in Cherry Sauce?

These were some very tasty meatballs. The ginger went so very well with the cherries and we both enjoyed them very much. I served them over jasmine rice – which you must figure by now is my go/to rice.

The husband enjoyed his carrots very much. I am not a big fan of carrots – rainbow or otherwise but I am happy to cook them for him.

It is nice to add a ground veal recipe to my catalog. I honestly didn’t know it was out there. It has a richer taste than ground beef and it did pair wonderfully with the cherries.

I have used cherries before in main dishes as in this rice salad with seared ahi or this salmon and cherries in a cherry ale sauce. They are wonderful when it’s their season but it’s also great to have some in the freezer to use any time of year for a sweet surprise in a savory dish.

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Meatballs in Cherry Sauce with Rainbow Carrots

veal meatballs in cherry sauce with carrots
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Small meaballs flavored with ginger and garlic pan fried and then finished in a cherry sauce.

  • Author: Patty @bookscookslooks.com

Ingredients

Scale
  • 1 lb ground veal (or lamb or beef)
  • 1 tsp salt
  • 2 tsp grated gingerroot
  • 1 garlic clove, minced
  • 1 egg
  • 1/2 cup plain bread crumbs
  • 1 TBS canola oil

For the Cherry Sauce

  • 1 cup cherries either frozen or fresh
  • 1/2 cup apple juice
  • 1/4 cup white wine
  • 1 TBS unsalted butter

For the Carrots

  • 1 bunch rainbow carrots
  • drizzle of olive oil
  • salt and pepper

 

Instructions

Make the Meatballs:

  • Preheat the oven to 350
  • In a large bowl gently mix together the ground meat, ginger, garlic, breadcrumbs, salt and egg.
  • Using a small cookie baller or a TBS at a time form the meatballs.
  • Heat a fry pan over medium heat. Add the oil
  • Fry the meatballs on each side for two minutes. Do a few at a time and do not crowd the pan. Remove the ones that have been cooked to a plate.
  • When all of the meatballs have been fried return them all to the pan and finish cooking in the preheated oven for 7 – 10 minutes.
  • When the meatballs are done add them to the cherry sauce to coat.

Make the Cherry Sauce

  • add the apple juice and white wine to a small saucepan over med heat and reduce by half.
  • stir in the cherries and cook until soft.
  • Remove from the heat and add the unsalted butter. Stir until it dissolves.
  • Taste and adjust seasonings.
  • Add the meatballs and coat with the sauce.

To Make the Carrots:

  • clean and cut the carrots into slices
  • place in a baking pan
  • drizzle with olive oil and sprinkle with salt
  • bake in the preheated oven for 15 – 20 minutes

 

Did you make this recipe?

Tag @books_cooks_looks on Instagram and hashtag it #books_cooks_looksRecipes

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About

Recently moved from the rural life of Montana to the small city of Brattleboro, Vermont, Patty Woodland is navigating the urban life of sidewalks and neighbors once again. She will share life in her small city, the books she reads, and as always, the delicious food she cooks and bakes.

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