In my latest installment called “How the World Eats Cherries,” I enjoyed a unique Belgian dish called krieken met ballekes, or sour cherry meatballs. I received many unexpected combinations for this cherry-based episode, but this one is one of the more individual recipes! Before you opt to skip this unusual dish, give it a go and embrace the warm, sweet, sour, fatty goodness that is a fruit-soaked meatball!

This krieken met ballekes recipe comes from Elise in Belgium. As a young Belgian woman, Elise tells us that this dish makes her feel connected to her country despite the widespread adoption of Western culture. Eating sour cherry meatballs makes her feel like a Belgian, and this is such a lovely sentiment. Although this dish is popular throughout Belgium, Elise also feels that people are slowly forgetting about it. Although she doesn’t have any particular memories associated with krieken met ballekes, the dish does make her think of her grandparents and their general life at her age. If more people make and enjoy sour cherry meatballs, perhaps we can continue this cultural legacy together!

Pitted cherries in syrup with meatballs is certainly a unique notion, but if you’re apprehensive about the flavors, you can pair it with bread or potatoes like many Belgians do. I really enjoyed krieken met ballekes; it is a true comfort food, and it’s easy to put together for a quick meal! Since I love meatballs, this was heavenly. I made the sauce with a thicker, more appealing consistency by making a cornstarch slurry, so try this if you’re worried about the combination of cherries and meatballs—after all, texture is half the battle!

The cherry sauce was so flavorful, and it balanced out beautifully with the meatballs and bread. I even made a happy plate! I hope you try this scrumptious Belgian delicacy and let me know what you think.