Sweet & Tangy Meatballs

1. To Make Meatballs: In food processor bowl equipped with a blade, pulse 4 cups cherry pie filling, scallions, soy sauce, ginger and garlic several times until just combined but not smooth. Reserve 3 cups of the cherry-scallion mixture for the sauce.*
2. In a large bowl, combine turkey/beef with remaining 2 cups processed cherry-scallion mixture, along with breadcrumbs, and toss well to combine. Using a #20 scoop* (approx. 3 Tbsp.), scoop turkey mixture and roll to form firm meatballs (the meatballs will weigh approx. 2 oz. each) and place on parchment-lined sheet pans, 20 per sheet pan, which has been sprayed with non-stick cooking spray.
3. Drizzle 2–3 Tbsp. of water onto sheet pan around meatballs and bake in 350°F convection oven for 25–30 minutes or until meatballs are cooked through (to an internal temperature of 160°F or more) and slightly browned. Remove from heat and cool to room temperature. Cover and refrigerate until ready to use as directed.
4. To Make Sauce: In large saucepan heat remaining 4 cups cherry pie filling along with reserved 3 cups processed cherry-scallion mixture, vinegar and water; bring to a simmer. Reduce heat and simmer 10 minutes, stirring often to prevent burning. Keep warm.
5. Gently stir baked meatballs into warm sauce and return to a simmer. Keep warm until ready to serve. Hold at 145°F for service.
6. To Serve: For each serving, ladle 3 meatballs with 3 Tbsp. sauce over 1/2 cup cooked Asian noodles or steamed jasmine rice.

Special Note:

Smaller meatballs can be made using a smaller scoop, and increasing the number of meatballs/serving

Plating Suggestion: Meatballs are shown on an appetizer plate with picks, as an entrée served over Asian noodles or steamed jasmine rice, or on a bed of lettuce.