Michigan Meatballs
Get ready to elevate your meatball game with these irresistible Michigan Meatballs—an inspired fusion of classic comfort food and a tangy-sweet twist from Michigan’s beloved dried cherries. These tender, oven-baked meatballs are crafted with a flavorful blend of ground beef and pork, panko breadcrumbs, fresh parsley, and aromatic spices for the perfect bite. The star of the dish is the homemade cherry glaze, a luscious combination of dried cherries, ketchup, apple cider vinegar, brown sugar, and Worcestershire sauce, simmered to silky perfection. Ideal for family dinners, game-day parties, or potlucks, this recipe delivers a burst of flavor in every bite. Serve these meatballs warm, drizzled generously with the cherry glaze, and watch them disappear from the plate! Perfectly paired with mashed potatoes or crusty bread, these Michigan Meatballs are a dish you’ll return to again and again.
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Recipe Information
Ingredients
- 1 lb ground beef
- 0.5 lb ground pork
- 0.75 cup panko breadcrumbs
- 0.25 cup milk
- 1 large egg
- 0.5 cup yellow onion, finely diced
- 2 garlic cloves, minced
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cup Michigan dried cherries, chopped
- 0.5 cup ketchup
- 2 tbsp apple cider vinegar
- 2 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- 0.25 cup water
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
In a small bowl, combine the panko breadcrumbs and milk. Let sit for 5 minutes to allow the breadcrumbs to absorb the liquid.
In a large mixing bowl, combine the ground beef, ground pork, soaked breadcrumbs, egg, diced onion, minced garlic, chopped parsley, salt, and black pepper. Mix until well combined but do not overmix.
Form the mixture into 1.5-inch meatballs, approximately 20-24 in total, and place them evenly spaced on the prepared baking sheet.
Bake the meatballs in the preheated oven for 18-20 minutes, or until browned and cooked through (internal temperature of 160°F/71°C).
While the meatballs are baking, prepare the glaze. In a small saucepan, combine the chopped dried cherries, ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, and water. Stir well and bring to a simmer over medium heat.
Cook the glaze for 5-7 minutes, stirring occasionally, until the cherries soften and the glaze thickens slightly.
Once the meatballs are done, transfer them to a serving dish and drizzle the cherry glaze over them. Toss gently to coat.
Garnish with additional chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
675 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 13.7 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 961 mg | 42% | |
| Total Carbohydrate | 50.9 g | 19% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 28.1 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 96 mg | 7% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 657 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
