If you’re stuck with what appears to be a seemingly endless number of berries–the thing no one ever tells you about parenting, right?–and can’t stomach the idea and/or commitment involved in making jam, pies, etc., the solution is simple: sauce it. The fruit provides the sweet; everything else you put in–garlic, vinegar or lemon, herbs and spices–bring the savory. It makes mealtime, and especially proteins taste at once familiar and new; your toddler will get it right away. Blackberry wings. Mango curry. Apple chicken.
Cherry glazed meatballs. Not a new idea–middle eastern and central Asian states have versions of it–but definitely a good one: the sweet and tart flavors of cherry fruit enrobing roasted meat–a natural fit. Natural partners. Easy prep. Guaranteed results: dinner gets eaten; dinner gets enjoyed.
Sweet & Savory Cherry Glazed Meatballs for Kids
Looking for a kid-friendly dinner that balances bold flavor with gentle sweetness? These cherry glazed meatballs are a total win. The meatballs are tender and warmly spiced, while the cherry-maple glaze adds a fun fruity twist that kids are curious enough to try—and grown-ups will love too. Whether you’re cooking for picky eaters or just looking to add something fresh to the weekly dinner rotation, this easy, dad-made recipe is a great go-to.
Ingredients Overview
This recipe starts with just a half-pound of ground beef—enough for a modest batch of meatballs, perfect for toddler portions or a quick family dinner. Warm spices like paprika, cinnamon, and onion powder give the meatballs a subtle depth that pairs surprisingly well with the sweet-tart cherry sauce.
For the glaze, you’ll blend fresh (or frozen) cherries with maple syrup and a sprinkle of spices like cinnamon, ginger, and garlic powder. The result? A thick, shiny sauce that clings to every bite.
Step-by-Step Summary
- Season and shape the meatballs. Mix your ground beef with spices and roll into bite-sized balls.
- Bake or sear. Roast them in the oven or sear on the stovetop until fully cooked.
- Make the cherry glaze. Blend cherries, simmer with maple syrup and spices until thick.
- Coat the meatballs. Toss the cooked meatballs in the sauce and serve warm.
Tips & FAQs
Can I use frozen cherries?
Absolutely. Just make sure they’re pitted before blending. Thawing is optional but can speed up the cooking time.
What kind of seasoning blend should I use?
Something warm and aromatic works best—think shawarma blend, pumpkin spice, or baharat. If you don’t have any, just add a bit more cinnamon and paprika.
How do I make this ahead of time?
You can cook both the meatballs and sauce up to 2 days in advance. Store them separately, then reheat and toss together just before serving.
What do these go well with?
Serve them with rice, mashed potatoes, or soft rolls for an easy toddler plate. You can also pair them with roasted carrots or steamed green beans for a full dinner.
Can I make this with another meat?
Sure—ground turkey or chicken works just as well. Just watch the cooking time as leaner meats cook a bit faster.
Find out what else you can do with leftover fruit and vegetables!
Cherry Glazed Meatballs – A Sweet & Savory Dinner Kids Will Love
Description
Put all those extra cherries to use in this sweet and savory meatball recipe that your toddlers or kiddos will love.
Ingredients
Instructions
Prep
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Preheat your oven to 400. Line a baking sheet with parchment
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In a bowl, combine ground beef, a small splash of olive oil; and two pinches each of salt, pepper, paprika, cinnamon, onion powder, garlic powder, and seasoning blend of your choice; mix until blended.
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Grab a small chunk of meat and roll into a ball; place on parchment. Repeat for remaining meat mix.
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Remove the pits and stems from the cherries; add the fruit part to a blender. Blend cherry pieces until a thick puree forms.
Cook
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Heat meatballs until browned on outside and fully cooked inside, roughly 8-9 minutes. (Alternatively, you can cook meatballs on your stovetop: set burner to Medium High, then sear in a pan for 2-3 minutes a side.)
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In a medium-sized saucepan, pour in the pureed cherries, followed by a generous drizzle of maple syrup and a few pinches each of salt, pepper, paprika, garlic powder, cinnamon, and ginger; stir to blend. Heat the pan to Medium and bring the sauce to a boil; once it’s popping, reduce heat to Low and allow the sauce to simmer for 10-20 minutes.
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Toss the meatballs into the sauce, then spoon sauce all over meatballs to coat.
Serve
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Serving the meatballs with or on top of rice or noodles is a logical choice; in Turkey or Syria, though, it’s more common to scoop up the balls and sauce with a slice of thin pita or lavash, making something like an impromptu sandwich.
Adapt
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Lamb or pork substitutes easily and nicely here; feel free to blend the meats, too. If you want to switch up the fruit used for the sauce, try blackberries or lingonberries.
