Belgian Meatballs with Sour Cherries
Belgian meatballs with sour cherries: this is an example of classic Belgian cuisine! Sweet, sour and savory all in one dish...
Ingredients
- 12,5 oz meat mince (350 g)
- 1 tbsp breadcrumbs or panko
- 1 tbsp parmesan cheese grated
- 2 small garlic cloves chopped
- 1 small egg yolk
- 1 small shallot chopped
- 2 stalks fresh celery chopped
- 9 oz canned sour cherries and juice (250 g)
- 1 tsp cornstarch
- 2 tbsp unsalted butter
- 2 bay leaves
- pepper
- salt
Instructions
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Cook the shallot, bay leaves and half of the garlic for 8 minutes in a tablespoon of butter until soft and golden. Season with a pinch of pepper and salt. Take the pan off the heat and let the mixture cool. Transfer the mince to a mixing bowl. Add the cooled onion (remove the bay leaves) and egg yolk.
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Stir and add the breadcrumbs (or panko) and grated parmesan. Season with some pepper and salt.
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Stir well again. Check the seasoning and add extra pepper or salt to taste. Then roll even balls from the mixture. Mine were 1 oz (30 g). I had 16 meatballs in the end. Melt half of the remaining butter in a non-stick pan and add the meatballs.
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Place the pan over medium-high heat. Brown the meatballs on all sides for 4 minutes until golden. Then cover the pan with a lid, turn the heat lower and let the meatballs cook for 10 minutes until cooked through.
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Shake the pan regularly. Add extra butter or olive oil if necessary. 5 minutes before the meatballs are done, pour the sour cherries and their juice in a medium saucepan and place it over medium heat.
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Pour 5 tablespoons of cherry juice in a cup and add the cornstarch.
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Stir well. Once the cherries in the pan are warm, add the starch mixture.
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Keep stirring until the sauce starts to thick. Scoop the meatballs onto deep plates. Drizzle with the cherrie sauce. Serve hot.
