Black Cherry Port Wine Glazed Meatballs

Instructions:

1. Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine all meatball ingredients and mix just until incorporated.
3. Roll the mixture into 1-inch meatballs and place them evenly on the prepared baking sheet.
4. Bake for 15 to 18 minutes, until browned and cooked through.
5. While the meatballs bake, combine all glaze ingredients in a saucepan over medium heat.
6. Simmer for 10 to 12 minutes, stirring occasionally, until the glaze is thick, glossy, and reduced.
7. Add the cooked meatballs to the saucepan and gently toss to coat.
8. Simmer together for 5 minutes to allow the flavors to meld.
9. Serve warm.

Variations

• Substitute cherry jam with a mix of cherry and blackberry preserves for deeper fruit flavor.
• Use ground turkey or chicken for a lighter version.
• Add a pinch of chili flakes to the glaze for subtle heat.
• Stir in a small knob of butter at the end for extra shine and richness.

Tips

• Do not overmix the meatball mixture to keep them tender.
• Use a wide saucepan so the glaze coats evenly without overcrowding.
• Smash a few whole cherries into the glaze for added texture and brightness.
• These meatballs hold well on low heat, making them ideal for entertaining.