Cherry-Coded Black Cherry BBQ Meatball (Print)
Tender meatballs in black cherry BBQ sauce, served with rice and roasted vegetables for a sweet, savory meal.
# Ingredients:
→ For the Meatballs
01 - 1 pound ground beef (or a blend of beef and pork)
02 - 1/2 cup panko breadcrumbs
03 - 1 large egg
04 - 2 tablespoons milk
05 - 2 cloves garlic, minced
06 - 1/4 cup red onion, finely chopped
07 - 1/4 cup fresh parsley, chopped
08 - 1 teaspoon kosher salt
09 - 1/2 teaspoon black pepper
→ For the Black Cherry BBQ Sauce
10 - 1 cup black cherry preserves or jam
11 - 1/2 cup tomato ketchup
12 - 2 tablespoons apple cider vinegar
13 - 1 tablespoon Worcestershire sauce
14 - 1 tablespoon soy sauce
15 - 1 tablespoon brown sugar
16 - 1 teaspoon smoked paprika
17 - 1/2 teaspoon chili powder
18 - 1/4 teaspoon garlic powder
→ For the Bowls
19 - 3 cups cooked white or brown rice
20 - 1 cup cherry tomatoes, halved
21 - 1 cup broccoli florets
22 - 1 cup bell pepper, sliced (red or yellow)
23 - 1 tablespoon olive oil
24 - Salt, to taste
25 - Pepper, to taste
26 - 1/2 cup fresh cherries, pitted and halved (optional, for garnish)
27 - Fresh parsley or green onion, for garnish
# Instructions:
01 - Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine the ground beef, panko breadcrumbs, egg, milk, minced garlic, finely chopped red onion, chopped parsley, kosher salt, and black pepper. Mix gently until just combined. Shape the mixture into approximately 1 1/2-inch meatballs, yielding about 16–20 portions.
03 - Arrange the formed meatballs on the prepared baking sheet. Bake for 15–18 minutes, or until they are nicely browned and cooked through.
04 - While the meatballs are baking, prepare the black cherry BBQ sauce. In a saucepan over medium heat, combine the black cherry preserves, tomato ketchup, apple cider vinegar, Worcestershire sauce, soy sauce, brown sugar, smoked paprika, chili powder, and garlic powder. Stir consistently and simmer for 7–10 minutes until the sauce has slightly thickened.
05 - Once the meatballs are cooked, transfer them to the saucepan with the warm black cherry BBQ sauce. Toss gently to ensure all meatballs are evenly coated.
06 - During the sauce simmering time, place the halved cherry tomatoes, broccoli florets, and sliced bell pepper on a separate baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast in the oven for 12–15 minutes until the vegetables are tender and slightly caramelized.
07 - To assemble the bowls, divide the cooked rice among four serving bowls. Top each bowl with a portion of the sauced meatballs and the roasted vegetables. Garnish with fresh halved cherries and chopped parsley or green onion, if desired.
08 - Serve the Cherry-Coded Black Cherry BBQ Meatball Bowls immediately.
# Pro Tips:
01 -
- Ready in under an hour for a weeknight friendly meal
- Perfect balance of sweet and savory flavors that will please the whole family
- Adaptable to dietary needs with simple substitutions
- Makes excellent leftovers for lunch the next day
02 -
- This recipe is extremely freezer friendly
- The sauce works wonderfully on grilled chicken or pork too
- Can be prepared in advance for easy entertaining
- Makes excellent meal prep lunches for the week
03 -
- For the ultimate flavor experience, toast your spices in a dry pan before adding them to the sauce. This simple step awakens their essential oils and creates a more complex flavor profile that will have everyone asking for your secret. Trust me on this one, I learned it from my grandmother who never took shortcuts when it came to building flavor, and it makes all the difference in this recipe.