Krieken Met Ballekes


Sour cherries and meatballs are the new hot duo, you heard it here folks



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.

Watch the Video

Krieken Met Ballekes


  • 400 g Minced Veal of Beef
  • 1 Egg
  • 100 g Breadcrumbs
  • 750 g Jar of Sour Cherries Preserved in Their Own Juice
  • 1 tbsp Brown Sugar
  • Butter
  • Salt & Pepper


  • Combine the minced veal meat, egg, and breadcrumbs in a large bowl. Add salt and pepper to taste.
  • Mix the ingredients with your hands until you obtain a firm yet moist mixture. If the meatballs are too moist, add some breadcrumbs. If too firm, add some milk.
    Shape the mixture into small meatballs (about 2cm in diameter).
  • Boil the meatballs in hot water for 10-15 minutes (when they rise to the surface, they’re ready or cook in a skillet till browned
  • Put the cherries and the juice in a pot and bring to a boil. Boil for 10 minutes, adding 1 Tbsp of brown sugar
  • If not thick enough, add a corn starch slurry to make the juice thicker
  • Finish the meatballs in the sauce
  • This dish is deliciously served with sliced brown bread and soft butter!
Course: Dinner
Region: Europe
Keyword: Comfort food


You May Also Like

Kuku Sabzi

In this omelette, the eggs take a back seat to a variety of punchy and fragrant herbs