Red Currant Glazed Ham Meatballs W Dried Cherries
Sweet, savory, and packed with unexpected bursts of flavor, these Red Currant Glazed Ham Meatballs with Dried Cherries are a unique twist on classic meatballs that will steal the spotlight at any occasion. The tender combination of ground ham and pork is elevated with sweet-tart dried cherries, aromatic garlic, and a hint of Dijon mustard, while panko breadcrumbs keep every bite irresistibly moist. The crowning touch is a glossy red currant jelly glaze, enhanced with apple cider vinegar, soy sauce, and brown sugar for a balance of tangy sweetness that perfectly complements the savory meatballs. Ready in under an hour, this dish is perfect as a standout appetizer or a delightful main course. Serve them solo or alongside a crusty loaf of bread to soak up every last drop of the gorgeous glaze.
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Recipe Information
Ingredients
- 1 pound Ground ham
- 0.5 pound Ground pork
- 0.5 cup Panko breadcrumbs
- 0.25 cup Milk
- 1 large Egg
- 0.25 cup Dried cherries, chopped
- 0.25 cup Onion, finely grated
- 2 cloves Garlic, minced
- 1 tablespoon Dijon mustard
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Red currant jelly
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Soy sauce
- 1 tablespoon Brown sugar
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
In a small bowl, combine the Panko breadcrumbs and milk. Let this sit for 5 minutes to allow the breadcrumbs to absorb the liquid.
In a large mixing bowl, combine the soaked breadcrumbs, ground ham, ground pork, egg, dried cherries, grated onion, minced garlic, Dijon mustard, chopped parsley, salt, and black pepper.
Mix the ingredients together gently with your hands until just combined. Be careful not to overmix, as this can make the meatballs tough.
Shape the mixture into 1-inch meatballs (about the size of a golf ball) and place them on the prepared baking sheet, spaced about 1 inch apart.
Bake the meatballs in the preheated oven for 15-18 minutes, or until they are cooked through and lightly browned.
While the meatballs are baking, prepare the glaze: In a small saucepan over medium heat, combine the red currant jelly, apple cider vinegar, soy sauce, and brown sugar.
Cook the glaze, stirring occasionally, until it is smooth and slightly thickened, about 5 minutes.
Once the meatballs are done, transfer them to a large skillet. Add the glaze and toss to coat the meatballs evenly.
Turn the heat to medium and cook for 2-3 minutes, allowing the glaze to bubble and caramelize slightly.
Remove from heat and serve the glazed meatballs immediately, garnished with additional parsley if desired.
Nutrition Facts
Calories |
2090 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.4 g | 139% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 679 mg | 226% | |
| Sodium | 8027 mg | 349% | |
| Total Carbohydrate | 124.5 g | 45% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 81.0 g | ||
| Protein | 148.0 g | 296% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 272 mg | 21% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1602 mg | 34% | |
*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.
