Starters/Snacks Lunch/Dinner Belgian Meatballs with Soured Cherry Sauce
Serves : 4
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Ingredients
- 6 pork sausages
- 2 tbsp finely chopped flat leaf parsley
- 50g butter
- ½ onion, finely chopped
- 75g caster sugar
- 100ml red wine vinegar
- 150ml red wine
- 150g pitted cherries, frozen and defrosted, tinned or fresh
- 200ml chicken stock
- 1 crusty loaf, cut into pieces
Nutrition
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Method
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Run a knife down the length of the sausages and remove the skin. Place the meat into a bowl and add the flat leaf parsley. Mix well then divide the mixture into 16 and roll each piece into a small ball.
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Heat a frying pan until medium hot, add the butter and meatballs and fry gently on each side until golden brown all over.
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Push the meatballs to one side, then add the onion and cook for 2-3 minutes until just softening, then add the caster sugar and cook for 2 minutes until liquid, before mixing the onions and meatballs together.
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Turn the heat up and add the vinegar and cook for another 2 minutes then add the red wine and chicken stock.
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Add the cherries and bring to the boil. Keep on a medium heat, and simmer for about 10-12 minutes turning the meatballs over occasionally, until the meatballs are cooked through but juicy still and the sauce reduced by about half and thickened slightly.
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Serve the meatballs and cherry sauce spooned alongside with a hunk of crusty bread.
