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Meatloaf Meatballs with Cherry sauce

I suddenly found myself wanting to make meatloaf, didn't have enough meat so thought why not make meatballs instead? I may not have planned on making meatballs, but these were the best meatballs I have ever made. Moist, flavorful and delicious, the cherry sauce took this to another level. The next time I'm craving meatloaf, I'm making these instead!


1 lb ground beef

⅓ cup chopped red onion

¼ cup chopped carrot

¼ cup chopped celery

1 tsp kosher salt

1 Tbsp Worcestershire sauce

1 clove garlic, minced

½ cup ground Ritz crackers (plus more for coating)

⅓ cup milk

1 egg

1 tsp dried Italian herbs

For the Sauce:

1 12 oz beer 

1/4 - 1/3 cup Just Jan’s Cherry spread

2-3 Tbsp Ketchup

1 Tbsp white vinegar

1 Tbsp Worcestershire sauce

1 Tbsp Dark brown sugar

½ tsp onion powder


Preheat oven to 350 degrees

In a medium sized bowl combine ground beef, onion, carrot, celery, garlic and Ritz crackers until well mixed. Add milk, egg and Worcestershire sauce. The final mixture should be wet, yet hold its shape.

In another bowl crumble up some additional Ritz crackers.

Form the beef mixture into golf ball sized meatballs and roll them in the crumbled Ritz crackers until evenly coated. 

Heat a tablespoon each of butter and olive oil in a pan over medium heat, and brown the meatballs on two sides. Once the meatballs are browned put them in the oven for 15-20 minutes or until done. 

For the sauce:

In a medium saucepan combine the beer, ketchup, Cherry spread, vinegar, Worcestershire, brown sugar and onion powder. Bring to a boil and then reduce until thickened.

Pour the sauce over the meatballs when your ready to serve. 

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