Belgian Meatballs with Soured Cherry Sauce


  • 6 pork sausages
  • 2 tbsp finely chopped flat leaf parsley
  • 50g butter
  • ┬Ż onion, finely chopped
  • 75g caster sugar
  • 100ml red wine vinegar
  • 150ml red wine
  • 150g pitted cherries, frozen and defrosted, tinned or fresh
  • 200ml chicken stock
  • 1 crusty loaf, cut into pieces


Calories columnFat columnSaturates columnSugars columnSalt column
753 per serving
38% %GDA
34g per serving
49% %GDA
15g per serving
75% %GDA
29g per serving
32% %GDA
2.80g per serving
47% %GDA


  1. Run a knife down the length of the sausages and remove the skin. Place the meat into a bowl and add the flat leaf parsley. Mix well then divide the mixture into 16 and roll each piece into a small ball.

  2. Heat a frying pan until medium hot, add the butter and meatballs and fry gently on each side until golden brown all over.

  3. Push the meatballs to one side, then add the onion and cook for 2-3 minutes until just softening, then add the caster sugar and cook for 2 minutes until liquid, before mixing the onions and meatballs together.

  4. Turn the heat up and add the vinegar and cook for another 2 minutes then add the red wine and chicken stock.

  5. Add the cherries and bring to the boil. Keep on a medium heat, and simmer for about 10-12 minutes turning the meatballs over occasionally, until the meatballs are cooked through but juicy still and the sauce reduced by about half and thickened slightly.

  6. Serve the meatballs and cherry sauce spooned alongside with a hunk of crusty bread.