These easy homemade meatballs are packed with herbs and sour cherries before being drizzled in a richly fruity sauce.
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Preheat the oven to 220ºC, gas mark 7. Put all the meatball ingredients in a bowl with half the coriander and parsley; mix well until combined. Roll the mixture into 12 balls (about 50g each) and put in an ovenproof sauté pan or roasting tin with a tight-fitting lid. Add the shallots, then drizzle with the oil and roast for 15 minutes. Boil a kettle. Add the cherries and most of the remaining herbs plus 250ml just-boiled water. Cover and return to the oven for 25 minutes, until cooked through with no pink meat remaining. Baste the meatballs, then serve with steamed couscous or rice, scattered with the remaining herbs.
Yering Station The Elms Pinot Noir, Australia (£12.99/75cl). This elegant Pinot Noir is bursting with fruit flavours to match the sweet cherries here.
Typical values per serving when made using specific products in recipe
Energy | 2,116kJ/ 505kcals |
|---|---|
Fat | 21g |
Saturated Fat | 7.8g |
Carbohydrates | 45g |
Sugars | 15g |
Fibre | 5.1g |
Protein | 31g |
Salt | 1.6g |
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