- 1 1/2 pounds ground pork
- 1 large egg, lightly beaten
- 1/4 cup seasoned panko breadcrumbs
- 1 teaspoon fennel seeds
- 1 teaspoon kosher salt
- 1 teaspoon crushed red pepper flakes (or less for milder flavor)
- 1/2 teaspoon garlic powder
- 1 tablespoons olive oil
Montmorency Tart Cherry Glaze:
- 1 jar Cherry De-Lite Cherry Vinaigrette
- 3/4 cups dried Cherry De-Lite Tart Cherries
- 1/2 cup water
- kosher salt and black pepper to taste
In a large bowl, gently mix together pork, egg, breadcrumbs, fennel seeds, kosher salt, crushed red pepper, and garlic powder until combined.
Scoop 1 Tablespoon of the mixture and roll into a ball and set on a sheet pan. Repeat with remaining pork.
Heat 1 Tablespoon olive oil in a large skillet. Sear half of the meatballs, turning every few minutes until browned on all sides. Remove meatballs from pan and repeat searing step with remaining meatballs.
In a medium sauce pan over medium high heat, add water and Cherry De-Lite dried cherries, bring to a boil, reduce heat and simmer for 5 minutes or until the cherries have absorbed the water. Add Cherry De-Lite Cherry Vinaigrette, salt and pepper. Bring mixture to a simmer and allow to simmer for about 3 minutes.
Blend sauce with an immersion blender until cherries are well broken up, but not completely smooth. Bring mixture back to simmer. Set aside.
After meatballs are browned, drain excess fat and return all meatballs to skillet. Pour glaze over meatballs, cover, and simmer on low until meatballs are cooked through, about 10 minutes.
Serve meatballs warm with glaze. Enjoy!
Note: This recipe can be doubled or tripled for large crowds. Browned meatballs can be added to a crock pot with the glaze and cooked on low for 4 hours or until meatballs are cooked through.