Save to Pinterest Juicy ground beef meatballs coated in a sweet and tangy cherry-date glaze—an irresistible, budget-friendly appetizer perfect for parties or family gatherings.
I have served these meatballs at several family parties and everyone always asks for the recipe.
Ingredients
- For the Meatballs: 1 lb (450 g) ground beef (80/20), 1/2 cup (50 g) breadcrumbs, 1 large egg, 1/4 cup (30 g) finely chopped onion, 2 cloves garlic minced, 2 tbsp milk or water, 1 tbsp chopped fresh parsley (or 1 tsp dried), 1 tsp salt, 1/2 tsp black pepper
- For the Cherry-Date Glaze: 1/2 cup (120 ml) cherry preserves or jam, 1/3 cup (55 g) finely chopped pitted dates, 2 tbsp ketchup, 1 tbsp soy sauce, 1 tbsp apple cider vinegar, 1/4 tsp crushed red pepper flakes (optional for heat), 2 tbsp water
Instructions
- Preheat Oven:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
- Mix Meatballs:
- In a large bowl, combine the ground beef, breadcrumbs, egg, onion, garlic, milk, parsley, salt, and pepper. Mix until just combined—do not overwork.
- Form Meatballs:
- Form the mixture into 1-inch (2.5 cm) meatballs and arrange on the prepared baking sheet.
- Bake Meatballs:
- Bake the meatballs for 15–18 minutes, until browned and cooked through.
- Prepare Glaze:
- Meanwhile, prepare the glaze In a small saucepan, combine cherry preserves, chopped dates, ketchup, soy sauce, apple cider vinegar, red pepper flakes (if using), and water. Bring to a simmer over medium heat, stirring frequently. Cook for 5–7 minutes until dates soften and sauce thickens slightly.
- Coat Meatballs:
- Transfer baked meatballs to a large skillet or clean saucepan. Pour the glaze over and toss gently to coat. Simmer over low heat for 3–4 minutes, stirring, until the meatballs are well coated and heated through.
- Serve:
- Serve warm on a platter with toothpicks, garnished with extra parsley if desired.
Save to Pinterest These meatballs bring my family together at every gathering, making memories over delicious food.
Required Tools
Baking sheet Mixing bowl Saucepan Skillet or large saucepan Measuring cups and spoons Parchment paper or foil
Allergen Information
Contains Egg, Wheat (gluten), Soy (from soy sauce) May contain traces of nuts if using certain preserves—check labels Always check ingredient labels for hidden allergens
Nutritional Information
Calories 185 Total Fat 9 g Carbohydrates 17 g Protein 9 g per serving approx 3 meatballs
Save to Pinterest These meatballs are perfect for any occasion and sure to impress your guests with their unique glaze.
Recipe FAQs
- → Can I make these meatballs gluten-free?
Yes, substitute regular breadcrumbs with gluten-free ones and use tamari instead of soy sauce to keep the glaze gluten-free.
- → How should I reheat the meatballs without drying them out?
Gently reheat the meatballs in the cherry-date glaze over low heat until warmed through, which keeps them moist and flavorful.
- → What can I use if I don't have cherry preserves?
Cranberry or plum jam can be used as a substitute to maintain the sweet and fruity profile of the glaze.
- → Are there any recommended wine pairings?
A light, fruity red wine such as Pinot Noir complements the sweet and tangy glaze nicely.
- → Can this dish be prepared ahead of time?
Absolutely, the meatballs can be made in advance and reheated gently in the glaze before serving.