Saturday, July 14, 2012
Meatballs with Cinnamon and Cherries
This is an alteration of an ancient Arabian dish that works good as a main course served with rice, or an appetizer.
Whenever I make this, I'm always tempted to add a little garlic or onion to the sauce.
For the Meatballs:
1-1/2lbs ground chuck
1/2tsp. ground cumin
1 cup plain breadcrumbs
For the Cherry Sauce:
a 5oz package of dried cherries
Soak the cherries in the cup of water for about 1 hour.
Combine all meatball ingredients, and knead for about 3 minutes.
Preheat oven to 350*
Roll into 1 inch meatballs and place in a large baking pan.
Bake for about 30 minutes, or until cooked through.
While they are baking, prepare the sauce.
Melt the butter in a large 4quart pan.
Strain the cherries (reserving the liquid) and add them to the butter.
Cook, stirring, for 2-3 minutes.
Add the liquid, cinnamon, salt and pepper, simmer 5 minutes. Turn the burner off.
Once the meatballs are cooked drain the drippings from the pan. (I just add them to a clean baking pan)
Pour the sauce over them, toss to coat.
Place the pan in the oven and bake until the sauce thickens somewhat,15-20 minutes. If it becomes dry, stir in a little water.
Serve with rice.