Cherry meatballs are Seasoned beef and pork meatballs in a rich and saucy cherry and red wine sauce. These meatballs are fantastic as appetizers or as a meal over mashed potatoes or rice.

Once you've tasted these saucy cherry meatballs, you will want every excuse to eat them.

Luckily, they can go from appetizer to the main dish easily.

While these cherry meatballs are delicious served alone as an appetizer for a hungry crowd, they are also phenomenal when served alongside mashed potatoes or rice as a meal.

Preheat oven to 400 degrees. Line a baking sheet with parchment paper or foil for easy clean-up.

Make the meatballs.

Combine the raw ground beef, pork and eggs.

Add the bread crumbs, seasoning, and Parmesan cheese and mix until evenly distributed.

Form the balls between your palms to be about 2 inches wide and place 1-2 inches apart on the baking sheet.

Bake for 14-18 minutes until edges are brown and start to crisp. They will finish cooking through in the sauce. Set aside.

Make the cherry sauce for the meatballs.

Heat a heavy skillet on medium-high heat.

Sauté butter, shallot, and garlic until fragrant and the shallot becomes translucent.

Pour in the red wine and stir with a spatula to bring up the stuck pieces off the bottom of the pan.

Add the drained cherries and balsamic vinegar.

Cook on a medium-high simmer until the cherries begin to break down and it looks like a glaze.

In a separate mixing cup, whisk a bit of corn start into the stock or broth until smooth.

Pour the cornstarch mixture into the cherry wine mixture and whisk immediately until smooth.

Simmer for 2-3 minutes until the sauce begins to thicken and bubble.

Salt and pepper to taste.

Add the meatballs to the sauce in the pan.

Add the browned meatballs directly to the skillet and the sauce, and allow them to finish cooking through in the sauce on a medium simmer for another 4-5 minutes.