Lamb Meatballs in Sour-Cherry Sauce Recipe

Name: Lamb Meatballs in Sour-Cherry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups dried sour cherries (13 ounces); 2 cups warm water; 1 3/4 teaspoons cinnamon; 2 pounds marbled boneless lamb shoulder, trimmed of sliver skin and gristle, meat and fat finely ground; 1 teaspoon ground allspice; Kosher salt and freshly ground pepper; 1/4 cup plus 1 tablespoon vegetable oil; 2 medium onions, coarsely chopped; 3 tablespoons fresh lemon juice; 2 tablespoons flat-leaf parsley leaves (optional); Mini pita breads, warmed

Servings: persons

2 cups dried sour cherries (13 ounces)
2 cups warm water
1 3/4 teaspoons cinnamon
2 pounds marbled boneless lamb shoulder, trimmed of sliver skin and gristle, meat and fat finely ground
1 teaspoon ground allspice
Kosher salt and freshly ground pepper
1/4 cup plus 1 tablespoon vegetable oil
2 medium onions, coarsely chopped
3 tablespoons fresh lemon juice
2 tablespoons flat-leaf parsley leaves (optional)
Mini pita breads, warmed

1
In a bowl, soak the dried cherries in the water until softened, about 30 minutes.
2
In a large bowl, spread the lamb in an even layer.
3
In a small bowl, combine the cinnamon, allspice, 2 1/2 teaspoons of salt and 1/2 teaspoon of pepper.
4
Sprinkle the spices over the lamb and knead them in.
5
Form the lamb into 3/4-inch meatballs; you should have about 60.
6
In a large skillet, heat 2 tablespoons of the oil until shimmering.
7
Add the meatballs and cook over high heat, shaking the pan, until lightly browned outside and rare in the center, about 4 minutes.
8
Drain well.
9
In a large saucepan, heat the remaining 3 tablespoons of oil.
10
Add the onions and cook over moderately low heat, stirring occasionally, until softened and golden, about 12 minutes.
11
Add the cherries and their soaking liquid and the lemon juice and simmer over moderate heat for 10 minutes.
12
Add the meatballs and any accumulated juices and simmer over low heat until they are slightly pink inside and the sauce has reduced slightly, 5 to 10 minutes.
13
Season with salt and pepper, garnish with the parsley and serve with pita breads.

827

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups dried sour cherries (13 ounces), 2 cups warm water, 1 3/4 teaspoons cinnamon, 2 pounds marbled boneless lamb shoulder, trimmed of sliver skin and gristle, meat and fat finely ground, and more.

Yes, Lamb Meatballs in Sour-Cherry Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb Meatballs in Sour-Cherry Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions