Tender, spiced meatballs in a rich dark cherry sauce, served over thin pita bread and finished with toasted pine nuts, fresh parsley, and a light sprinkle of cinnamon. This dish brings sweet and savory flavors together in a memorable way.

I first tasted this dish during a visit to Jordan, when one of my sisters cooked it for me and taught me how to make it. Since then, I’ve occasionally prepared it to take to friends’ homes when I’m invited over. For me, it connects a family memory with the pleasure of sharing food.

Meatballs in Cherry Sauce

Spiced meatballs in a rich dark cherry sauce, served over thin pita bread and topped with toasted pine nuts, fresh parsley, and a light sprinkle of cinnamon.

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Prep Time 45 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 8 people

Course: Main Course

Cuisine: Middle Eastern

Ingredients Instructions Notes

Ingredients

  

• 4 pounds dark cherries
• 3 pounds ground meat
• 1 tablespoon Middle Eastern seven-spice blend
• Salt (to taste)
• 4 tablespoons sugar
• Ghee or butter (for greasing the baking tray)
• Thin pita bread (cut into triangles)
• Chopped fresh parsley (for garnish)
• Toasted pine nuts (for garnish)
• Ground cinnamon (for sprinkling)

Method

 

1. Wash and pit the cherries. Reserve about 10 whole, pitted cherries. Purée the remaining cherries, then press through a fine-mesh strainer to remove most of the skins.
2. Pour the strained cherry mixture into a saucepan over medium-low heat. Bring to a gentle boil, stirring occasionally. Add the sugar and stir until dissolved. Reduce the heat and simmer until the sauce reaches your desired thickness, keeping it pourable.
3. Preheat the oven to 400°F (200°C). Lightly grease a baking tray with ghee or butter.
4. Combine the ground meat, Middle Eastern seven-spice blend, and salt. Mix gently, shape into small, evenly sized meatballs, and arrange on the prepared tray.
5. Bake for approximately 20 minutes, or until the meatballs are cooked through.
6. Add the cooked meatballs to the cherry sauce, then add the 10 reserved pitted cherries. Simmer gently until the cherries are tender and the meatballs are coated in the sauce.
7. Arrange the pita triangles on a shallow serving platter. Spoon the warm meatballs and cherry sauce over the bread. Garnish with chopped parsley and toasted pine nuts, then finish with a light sprinkle of cinnamon. Serve immediately.

Notes

Reserve 10 pitted cherries and add them after the cooked meatballs go into the sauce.

Cherry sweetness varies, so taste the sauce before adding extra sugar.

Assemble over the pita just before serving.

Prep and cooking times are estimates.