Meatballs with cherries

Name: Meatballs with cherries
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 25 grams coriander; 25 grams parsley; 150 grams echalion shallots; 1 tbsp olive oil; 150 grams cherries; 1 couscous or steamed rice, to serve; 400 grams beef mince; 40 grams sour cherries; 1 eggs; 1 onion; 1 tbsp ras el hanout; 1 tsp salt; 0.5 tsp baking powder

Prep: 30 minsCook: 40 mins

Prep

30 mins

Cook

40 mins

Servings

Difficulty

Medium

Dairy-FreeNut-Free

(0)

This is one of my favorite dishes to make when I want something special but don't want to spend hours in the kitchen. Meatballs with cherries sounds fancy, but it actually comes together in just 70 minutes with minimal fuss. The tart cherries add this wonderful brightness to the rich beef, while the ras el hanout spice blend brings warmth and depth. What I love most is that cherries are packed with antioxidants and anti inflammatory compounds, so you're getting something genuinely good for you alongside pure deliciousness. Serve it over couscous or rice for a complete meal that feels restaurant worthy but costs far less.

Ella x

Ingredients

Servings:

25 gramscoriander(chopped)
25 gramsparsley(chopped)
150 gramsechalion shallots((3-4), thickly sliced)
1 tbspolive oil
150 gramscherries(pitted)
1couscous or steamed rice, to serve
400 gramsbeef mince
40 gramssour cherries(chopped)
1eggs
1onion(1 onion (about 100g), very finely chopped or grated)
1 tbspras el hanout
1 tspsalt
½ tspbaking powder

Detail level

Instructions

1
Preheat the oven to 220ºC, gas mark 7. Put all the meatball ingredients in a bowl with half the coriander and parsley; mix well until combined. Roll the mixture into 12 balls (about 50g each) and put in an ovenproof sauté pan or roasting tin with a tight-fitting lid. Add the shallots, then drizzle with the oil and roast for 15 minutes. Boil a kettle. Add the cherries and most of the remaining herbs plus 250ml just-boiled water. Cover and return to the oven for 25 minutes, until cooked through with no pink meat remaining. Baste the meatballs, then serve with steamed couscous or rice, scattered with the remaining herbs.

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