Sweet ‘N’ Tangy Cherry Meatballs

With Roasted Zucchini and Garlic Mashed Potatoes.

This was one of the first meals I chose and I picked it because I was intrigued by turning cherry jam and soy sauce into a glaze! I only though of jam as something to be spread on toast or muffins or stuffed into pastry, not something that could be turned into something else completely! Not that a glaze is something foreign to me, I just never thought to make one with jelly!

What they send: 2 Yukon gold potatoes, 1 zucchini, 1 slice of white bread, 10 oz ground beef, garlic powder- about 1 tablespoon, cherry jam- about 4 ounces, 2 packets of soy sauce- yes like the ones you get with take away and 2 ounces of sour cream.

What you need to have on hand: salt and pepper, 1-2 tablespoons butter, 3 tablespoons of ketchup and 1-2 teaspoons olive or vegetable oil.

Instructions: Preheat oven to 450F. Wash and dry the produce. Dice potatoes, trim and halve zucchini lengthwise and cut crosswise into 1/2 inch thick half moons. Boil the potatoes in a pot of salted water until they are very tender, 12-15 minutes. Reserve 1/2 cup of the potato water, drain and put back in the pot with a lid on until you are ready to mash them.

In a small bowl combine the jam, soy sauce and 3 tablespoons of ketchup plus a pinch of salt and pepper and mix well. Set aside 1/2 of this for later use.

For making the meatballs; soak the bread with 2 tablespoons of water and break it up by hand until it is pasty. To the bread mush add the beef, garlic powder, salt and pepper and mix lightly! Too much mixing at this stage will make for tough balls which are not tasty at all!! The recommended size is 1 1/2 inch but you can really make them any size you would like keeping in mind that they will shrink up a bit during the cooking. After you have created the balls, use half of the glaze to give a nice coating and set them on one half of a baking tray . On the other half of the tray we will cook the zucchini having sprinkled it with a bit of salt and pepper. Get this tray in the oven and bake for 14-16 minutes. This step is where I strayed from the instructions a bit. I used dried breadcrumbs and a tablespoon of half and half instead of their soaked bread; I drizzled a little olive oil on the zucchini as well as the salt and pepper and I did not put the glaze on the raw meatballs because at 450F that glaze is going to get too done before the meat cooks thru even half way so I let them cook for about 8 minutes before I rolled them in the glaze and stuck them back in to finish cooking, I also took that time to stir the zucchini around so it would cook on both sides.

While the oven is working the potatoes can be mashed! This is always my favorite part, the smashing and mashing of potatoes. Add the sour cream, garlic powder, 1 tablespoon of butter and a bit of the cooking water and mash until they are just how you like them!!

I kind of added an extra step here and I am still not sure if it was necessary but it didn’t hurt anything so… I brushed on extra glaze for the last 3 or 4 minutes of baking and when I took them out of the oven I put them into the bowl of glaze to hang out while I dished up the rest of everything and when I dished the meatballs I made sure the extra glaze got drizzled on top!

If you don’t like zucchini any thing could be used, carrots or squash or eggplant would be nice. I wouldn’t do anything too sweet like corn or sweet potato, that glaze is so lovely that you don’t want anything to compete with it! The meatballs could be served as a sandwich, on top of a plain noodle, or maybe in a ramen. The glaze that makes them so delicious also makes them not quite as versatile.

Thanks ya’ll!! Happy cooking!

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