Meatballs in Cherry Sauce with Rainbow Carrots

veal meatballs in cherry sauce with carrots

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


  • 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
  • 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