500minced beef or lamb5-20% fat depending on your preference
1tsp ground cinnamon
1/2tspfreshly ground black pepper
60ggrated or finely chopped onions
Place butter in a small saucepan, and melt on med-low heat. Add the pearl onions or regular onions, cook till a little soft for 4-5 minutes and translucent. Add all the remaining cherry sauce ingredients bring to a boil and reduce to a simmer and cook on gentle heat for 25 minutes or so. If sauce is too thick add a tablespoon or two of water to get the desired consistancy. Taste for salt, sugar and adjust balance.
Place all meatball ingredients into a mixing bowl and combine well with your hands. Roll into meatballs around 2.5" wide and place on a lightly oiled plate.
Heat oil in a large non-stick frying pan, gently roll the meatballs into the skillet and cook for 4 or 5 minutes on one side and turn as they start to go golden. Turn and cook the ohter side on low heat for 10 minutes or so till golden all over.
Pour your cherry sauce over the meatballs and bring to a boil before reducing to a simmer for a minute or two. Roll the pan back and forth to cover the meatballs in sauce.
Drizzle with fresh chopped coriander and pine nuts and serve immediately.
This recipe can be prepped in advance and reheated in a microwave or stove top. Sprinkle on garnishes just before serving.