A bit of an odd combination to some people but it does work very well giving these meatballs a hint of sweetness in amongst the fabulous herb flavours.
I quite often make the meat mix in the morning and come back and make the meatballs for our evening meal, it sits quite happily in the fridge.
Makes 36 meatballs, serves 6-8 depending on sides. We have these as a mezze meal and I serve them with some yogurt flavoured with garlic and mint.
1kg minced beef
1/2 red onion, very finely diced
4 garlic cloves, crushed
4 teaspoons ground cumin
1/2 teaspoon ground cinnamon
15g chopped fresh dill
15g chopped fresh parsley
salt and pepper
150g drained sour cherries
Preheat the oven to 200 degrees Centigrade.
Line two baking sheets with baking parchment.
Combine all of the ingredients in a large bowl. the cherries will get all mushed up, don’t worry!
Form into balls and lay on the baking sheets, spread a little apart.
Bake in the oven for 20-25 minutes until browned and cooked through.