Meatballs with cherries

Name: Meatballs with cherries
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 25 g pack coriander, chopped; 25 g pack flat leaf parsley, chopped; 150 g echalion shallots (3-4), thickly sliced; 1 tbsp olive oil; 150 g cherries, pitted; Couscous or steamed rice, to serve

These easy homemade meatballs are packed with herbs and sour cherries before being drizzled in a richly fruity sauce.

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Serves4
CourseMain meal
Prepare30 mins
Cook40 mins
Total time1 hr 10 mins

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Ingredients

25g pack coriander, chopped
25g pack flat leaf parsley, chopped
150g echalion shallots (3-4), thickly sliced
1 tbsp olive oil
150g cherries, pitted
Couscous or steamed rice, to serve

For the meatballs

400g beef mince
40g Cooks’ Ingredients Sour Cherries, chopped
1 eggs
1 1 onion (about 100g), very finely chopped or grated
1 tbsp ras el hanout
1 tsp salt
½ tsp baking powder

Method

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.

And to drink...

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.