Meatballs in Cherry Sauce with Rainbow Carrots
Small meaballs flavored with ginger and garlic pan fried and then finished in a cherry sauce.
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